Chippy Cinnamon Scones

Cinnamon scones studded with mini chocolate chips, toasted pecans and toffee bits, finished with a cream-cheese glaze.

🍳 Cook: 18 min🍽️ Makes 6

Ingredients

1-2/3 cups	240–160 ml	all-purpose flour
1/4 cup	60 ml	packed brown sugar
2 teaspoons	10 ml	baking powder
1 teaspoon	5 ml	ground cinnamon
1/8 teaspoon	0.6 ml	salt
1 cup	240 ml	heavy whipping cream
1/2 cup	120 ml	miniature semisweet chocolate chips
1/4 cup	60 ml	chopped pecans, toasted
1/4 cup	60 ml	milk chocolate English toffee bits
1 tablespoon	15 ml	butter, melted
1/4 cup	60 ml	confectioners' sugar (glaze)
4-1/2 teaspoons	20–2.5 ml	spreadable cream cheese (glaze)
2-1/4 teaspoons	10–1.3 ml	2% milk (glaze)
1/4 teaspoon	1.3 ml	vanilla extract (glaze)

In a large bowl, combine the flour, brown sugar, baking powder, cinnamon and salt. Stir in cream just until moistened. Stir in the chocolate chips, pecans and toffee bits.
Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle; cut into six wedges. Separate wedges and transfer to a lightly greased baking sheet. Brush with butter.
Bake at 375° for 16-20 minutes or until golden brown. Combine the glaze ingredients; drizzle over scones. Serve warm.