Scones are best served day of. Usually. I don’t know what it is about toffee chips, but once baked and allowed to sit overnight, something magical happens. It’s as if the flavor from the toffee chips bursts out overnight creating a more intense taste than the day of. Oh, don’t get me wrong, these scones are good the day of, but honestly, they’re even better the next day.

Ingredients:

for the scones:

• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 1 tbsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 tsp. cinnamon
• 1 stick unsalted, cold butter, cubed
• 1 egg
• 1 tsp. vanilla extract
• 2/3 cups cream
• 1/2 cup pecans, toasted & chopped
• 1/2 cup chocolate chips
• 1/2 cup toffee chips

for the brown butter frosting:

• 1 stick of unsalted butter
• 2 cups powdered sugar
• 2 tsp. vanilla extract
• 2-4 tbsp. cream

Preparation:

To toast pecans, preheat oven to 350 degrees. Spread pecans out on a baking sheet and toast for 5-7 minutes until fragrant. Remove from oven and allow to cool before chopping.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl. Add the flour mixture to a food processor and cut in the butter until crumbly. With food processor running on low, add in the egg, vanilla extract, and gradually the cream until it just comes together. Move the dough to a lightly floured surface and lightly work in the toasted pecans, chocolate chips, and toffee bits. Pat out dough to form a 1-inch thick rectangle (about 9 inches long and 3 inches wide) and cut diagonally into triangular slices.

Transfer scones to the prepared baking sheet and bake for 12-14 minutes or until scones are light brown. Place on wire rack to cool.

While scones are cooling, in a small saucepan over medium-high heat, melt a stick of butter, whisking routinely until small brown bits begin to form on the bottom of the pan and the butter turns into a golden, amber color. Remove from heat and stir in the powdered sugar, vanilla extract, and 2 tbsp. of cream. Stir until smooth and add more cream if needed for desired consistency. Transfer frosting to a piping bag and add to the top of the scones.