---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Chip-Toffee Scones - Fresh Cream Cafe
  Categories: Desserts, Scones
       Yield: 12 Scones
   3 1/4 c  All-purpose flour
     1/2 c  Sugar
       1 T  Plus 1 teasp. baking powder
     1/4 t  Salt
       1 c  Semisweet chocolate chips
     1/2 c  Walnuts, toasted, chopped
     1/2 c  Cocolate-covered English
            --toffee bits
       2 c  Chilled whipping cream
       2 T  Unsalted butter, melted
            Additional sugar
   Preheat oven to 375F.  Lightly butter 2 heavy large baking sheets.
   Combine flour, 1/2 c sugar, baking powder and salt in large bowl.  Stir in
   chocolate chips, nuts and toffee bits.  Beat cream in another large bowl
   until stiff peaks form.  Fold whipped cream into dry ingredients.  Turn
   dough out onto lightly floured surface.  Knead gently until soft dough
   forms, about 2 minutes.  Form dough into ball; pat out to form 1 1/4-inch
   thick round.  Cut dough into 12 wedges.
   Transfer wedges to prepared baking sheets, spacing aparts.  Brush with
   melted butter.  Sprinkle with additional sugar.  Bake until golden brown,
   about 20 mintues.  Serve warm.
   Reprinted from Bon Appetit’s “Chefs at Home” magazine, Sept. 1997.