Recipe Calories

January 8, 2010

Chocolate Chip Toffee Bacon Scones – A whopping 392 calories per scone!

Filed under: Uncategorized — My Recipe Calories @ 1:48 am
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Chocolate Chip Toffee Bacon Scones (adapted from Vanilla Sugar)

These are not at all calorie friendly.  But they sure are delicious, and my father-in-law is still sick.  My mother in law loved the banana chocolate chip bread, so we figured that perhaps she would enjoy some fun scones. Plus, we had leftover bacon.  So, in order to use up the leftover bacon, I had the huz go out and buy toffee bits, chocolate chips, and caramels.  Obviously, it was money well spent.

This makes 8 big scones.  If I were going to lighten this recipe up, I would have made this with light butter, and used 8 caramels instead of 10.  Also, I would have made 10 slightly less large scones.  This would have brought the recipe down to 275 calories per scone.  Quite a calorie difference for some not so big changes, huh?


  Calories per Total
Ingredients serving Calories
2 c flour 1 cup = 400 800
1 Tbs baking powder 0 0
1/2 tsp baking soda 0 0
3/4 tsp salt 0 0
3/4 tsp cinnamon 0 0
7 Tbs butter, cut into tiny pieces 1 Tbs = 100 700
3 Tbs vanilla flavored unsweetened Almond Breeze milk 1/4 c = 10 8
1/4 c egg whites 1/4 c = 30 30
10 caramels, chopped 4 caramels = 160 400
1/2 c milk chocolate chips 1 Tbs = 70 560
1/2 cup toffee bits 1 Tbs = 80 640
  Total calories = 3138
  1 scone = 392


1) Pre-heat the oven to 425 degrees.  Put the chopped butter into the freezer until ready to use.  Line a large baking sheet with parchment paper.

2) Cook bacon until crispy.  (You can use the microwave.)

3) In a large bowl, combine flour, baking powder, baking soda, salt, brown sugar, and cinnamon.

4) In a separate bowl, add the caramels, chocolate, and toffee.  Mix together.

5) In a medium bowl, combine the milk and egg.  Mix well.

6) Add butter to flour mixture. Mix with fork (or use your hands) until the crumbs resemble the size of peas.

7) Add bacon to the flour mixture, and mix.  Add the caramel and chips mixture, and mix again.  Then, fold the wet ingredients into the dry ingredients a little at a time.  Don’t over mix the flour mixture or you will get dense hard scones.  That’s not good for anyone.

8) Mom taught me this next trick.  Wet your counter and put some aluminum foil down.  The aluminum foil will stick to the counter, and you will have a lot less mess to clean up.  Dust the aluminum foil with flour.  Pour the dough onto the aluminum foil.

9) Flour your hands and shape the dough into a large flat circle.  Dust a knife with flour, and cut into 8 wedges.  Transfer the 8 wedges to the parchment papered baking sheet.

10) Bake for 12 minutes.




  1. OK. I all the ingredients of this but, for some reason, it doesn’t sound like something I’d like all together.

    Comment by Nikki — January 10, 2010 @ 10:15 pm | Reply

    • Nik – I think you’d be surprised. I wasn’t sure about this one either, but it was absolutely delicious. However, if you are trying to count calories, I would not suggest making these. Too addictive. Michael and I split one and gave the rest to his parents. 🙂

      Comment by My Recipe Calories — January 10, 2010 @ 11:04 pm | Reply

  2. Hmm, it’s not Kosher, but my Chinese background is saying YES! I think I gotta try this. It might just turn me into a scone-lover when right now I’m more of a donut-girl.

    Comment by Sandra Cheng — January 11, 2010 @ 5:43 am | Reply

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