Toffee Latte Scones

Well, it has happened.

I am not smarter than a 7th grader,

or a 5th grader for that matter.

Shoot! I was struggling to do 4th grader work yesterday.

My daughter and I have been studying so much lately,

so that she can get better grades.

Poor girl...she actually has to study like mad to just get B's & C's.

And you know what...we are ok with that because she is trying hard.

That is all we ask of her.

So the other night we were doing math ISTEP prep papers.

Boy, did I feel dumb!

I couldn't remember for the life of me what

mean, median, and mode numbers were or did.

So my oldest (7th grader) was trying to explain it.

Either I have been out of school WAY too long...

or they are learning things that I never did.

My sugar laden brain was struggling.

So, with some help from Google

and a phone call to my husband at work,

we finally got the paper done.

Ppppfffeeeewwww!

I'm glad that's over for another night.

Fast forward about 30 minutes and we were

going over her study sheet for an upcoming science test.

I asked her a question about igneous rocks.

My son (Mr. Smarty Pants) looks at me with a really funny look

and then he starts to laugh.

He came over and looked at the paper

and proceded to school me on the proper way to say the rock name.

Maybe I just wanted to make up my own pronunciation...

you know, to make it more fun.

Or maybe this stay at home mom stuff has made me dumber

than those rocks I can't say.

I really should read more than magazines I guess.

Now ask me a baking question and I can get those right...

most of the time.

The other times I just throw it in a pan and hope for the best:-)

Take these yummy scones for instance.

I decided to play around with using melted ice cream in place of the liquids.

It wasn't too much of a stretch...replace liquid for liquid.

I am happy to report that they baked up just fine.

Who needs igneous rocks or mean numbers

when you can play with ice cream and scones?

Toffee Latte Scones

by Inside BruCrew Life

Prep Time: 20 minutes

Cook Time: 25 minutes

6018748

Ingredients

• 1/2 c. butter, chilled
• 2 c. flour
• 1/2 c. sugar
• 1/2 tsp. salt
• 1 Tbsp. baking powder
• 1/2 c. toffee bits
• 2 Tbsp. instant coffee
• 2 eggs
• 1/4 c. vanilla ice cream, melted

Instructions

Preheat oven to 400*. In a small bowl, stir together melted ice cream and instant coffee until dissolved. Whisk in eggs. Set aside.

Combine the flour, sugar, salt, and baking powder in a mixing bowl; cut in the butter until the butter is very tiny pieces. Stir in the toffee bits. Add the ice cream mixture to the flour mixture. Mix with a fork until it is all combined.

Pat into a 8-10 inch circle about 1 inch thick. Cut into wedges. Bake for 10 minutes at 400*. Reduce the heat to 300* and bake 10 more minutes. Remove from the oven. Cut through the wedges again and separate slightly. Place back in oven and bake 5 more minutes.

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