Directions

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a bowl, whisk the flour, baking powder and salt.
• Using a wooden spoon, stir in the cream, Sue Bee® honey and 2 teaspoons of lemon juice; fold in the toffee bits.
• On a lightly floured work surface, gently knead the dough just until it comes together.
• Pat into a 9-inch round, a scant 1/2 inch thick.
• Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet.
• Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top.
• Let cool for 5 minutes, then transfer to a rack to cool completely.
• In a medium bowl place 4 ounces of semi-sweet chocolate.
• Warm in a sauce pan 1/2 cup heavy cream.
• Pour the heated cream into the semi-sweet chocolate and whisk until smooth.
• Drizzle the ganache over the scones and let stand for 15 minutes before serving.