I have a confession.
I am a book worm. No joke.
And for the last week I have been lost in a book-coma, hardly coming up for air. I have devoured page after page, and left book after book in my path. I have drained my e-reader ( which, consequently, has lost my spot in my book…. ugh) on more than one occasion, and have stayed awake late into the night, every night, reading just one more chapter. A not so brilliant trend when both Mr. Ginge and I have to get up early in the morning for work.
While allowing myself to be absorbed into a book is not an uncommon occurrence, these full on book-comas mean only one thing.
I’ve stumbled across a series I am enamored with. And this time I’m in deep.
Normally, series are three or four books, something that can easily be recovered from over a weekend. Sometimes its five or six books, like when I got lost in the Percy Jackson books. But this time, I’m caught up in the Dark-Hunter series. There’s like 16 books in this series! I’m totally down for the count!
Although really, I shouldn’t really be surprised. You mix Greek Mythology and vampires, and that just spells crack-in-book form for Melli. I mean, really, it’s almost as bad as vampires and pirates…. geesh. Someone save me now!!! (granted, I should whip through my #50bookchallenge no problem now!)
And now that you are all acquainted with my excellent taste in literature, let’s get to the scones.
These are based on some mini-scones Mr. Ginge and I would sometimes get at the grocery store, the promptly gobble up as soon as we got them home.
Iced Toffee Scones
makes 12 Scones or 24 mini scones
- 1 c flour
- 1/4 c sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 cup cold butter, cubed
- 1/2 c cream or milk
- 1/2 c toffee bits
- 1 1/2 cups icing sugar
- 1/2 tsp vanilla
- 1/4 cup milk
- Preheat the oven to 375º F. Line a baking sheet with parchment paper (Trust me on this one)
- In a large bowl, combine the flour, sugar, salt, and baking powder. Cut in the butter, with a pastry cutter, until coarse crumbs form.
- Mix in the toffee bits, then add the cream, mixing until the dough comes together.
- Turn out the dough and form into a long rectangles. With a knife, cut into 6 rectangles, then cut each of those rectangles diagonally across, so that you end up with 12 pieces. If you want to do mini scones, cut 12 squares from the rectangles, then cut each of those diagonally across.
- Pop them on your prepared sheet, and bake for 12-15 minutes.
- Meanwhile, in another bowl mix up your glaze by combining the sugar, and vanilla, slowly adding the milk until you get a thick, but still pourable consistency.
- While still hot, ice each scone, so that the icing soaks in a bit. Let cool, then enjoy!
Now, if you’ll excuse me, I have a Celtic god- vampire hunter awaiting my return.