Speckled Hen, a Madison Wisconsin Bed and Breakfast Inn

• 2 cups flour
• 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 6 Tablespoons butter, chilled and cut in several small pieces
• 1 medium apple, peeled, cored and finely chopped
• 1/3 cup toffee bits
• 1 egg
• Half-and-half
• 1/4 cup milk

Preheat oven to 400 degrees Fahrenheit.
Place first five ingredients in the work bowl of a food processor. Pulse until mixture resembles coarse crumbs (about 20 times). Place this mixture in a medium bowl and add apples and toffee bits. Place egg in a one-cup measure. Fill with half-and-half to the 3/4 cup line. Add the 1/4 cup of milk and mix well. Pour the egg mixture over the dry ingredients and mix just until moistened. Drop mounds of dough (about 1/4 cup each) onto a silpat lined baking sheet or a baking sheet lightly coated with cooking spray. Bake 12-15 minutes or until golden. Drizzle caramel glaze over the scones and serve warm.

Makes 12-15 scones.

Caramel glaze

• 1 teaspoon of melted butter
• 1 Tablespoon of caramel coffee flavoring syrup
• 1 1/2 cups powdered sugar or the amount that will produce the desired glaze consistency.

Mix until smooth and drizzle over fresh-from-the-oven scones.

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