If you have a food processor, this will be really easy. If not, skip to the third paragraph, or skip to the store and get one - you will never regret it. Put all of the dry ingredients in the work bowl with your steel blade and process until mixed. With the machine running, add your chunks of butter through the feed tube until it is mealy. Take off the lid and add all of the sour cream. Pulse until incorporated, but do not over mix*, or you will have hard tack and no one will ever come to your house again. Add the toffee chips and pulse a few more times.**.
Dump out onto a floured counter top and knead until you have one smooth ball of dough. Divide it in two and make discs of each about 1 1/2 inch thick. Cut into 8 small wedges each for a total of 16 (or one big disc cut into 8 big pieces). Brush with milk or cream and sprinkle with sugar - use plenty of sugar, it makes a wonderful crust on top. If you forget that step, these will only be Pretty Good Toffee Scones. Put foil on a cookie sheet and spray coat it, spread out the wedges (about 8 small ones to a cookie sheet). Bake until lightly golden on top about 12-15 minutes. Stop everything else you are doing and eat one while it is hot.
INSTRUCTIONS FOR PEOPLE THAT DO NOT OWN A FOOD PROCESSOR: Sift dry ingredients (Do you have a sifter? Neither do I, so stir with wire wisk). Use a pastry blender or what ever your method is for incorporating butter into flour and work in the butter until the mixture is mealy. Add all of the sour cream, work it in and then the toffee chips, repeat. Do not over mix* - see above for the remaining instructions**. You may need to rest if your hands are cramping.
About this recipe:
These are great breakfast scones - serve them right out of the oven with coffee or hot tea.