Chocolate Chunk Toffee Scones

For a while, I was on an absolute scone kick. I had already made these blueberry scones and decided to try my hand at chocolate ones as well. I added in chopped up Hershey's milk chocolate bars as well as some Heath toffee bits for a chocolate toffee combo.

The resulting scones weren't as moist as the blueberry ones, but they were still pretty tasty. Next time, I would definitely add more toffee bits for even better flavor. I did notice one thing though regarding the Hershey's bars. For some reason or other, they didn't seem to bake well and turned harder in the oven rather than getting melted. Has anyone else ever had the same problem or do you know why this might have happened? Until I figure it out, I would recommend using regular chocolate chips or chopped up Hershey's kisses. Either way, I'm still glad I got to try this recipe out.

Do any of you have a good chocolate scone recipe? Feel free to share your recipe or a link to it in the comments. I'm all ears.

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Chocolate Scones (Joy of Baking)

2/3 c. heavy whipping cream (I used half-and-half)
1 large egg, lightly beaten
1 tsp. vanilla
1 3/4 c. flour
1/4 c. cocoa powder
1/2 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. cold unsalted butter, diced
1/3 c. semisweet chocolate chunks or chips
1/3 c. white chocolate chunks or chips (I used toffee pieces)

Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a small bowl whisk together the whipping cream, egg, and vanilla extract. Set aside.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chunks (chips). Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).

Transfer the dough to a lightly floured surface and knead a few times. Put onto a floured cookie sheet and shape the dough into an 8 inch (20 cm) circle. Score it into wedges.

Bake for about 15 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack.