Chocolate toffee scones

Scones, light, crumbly, flaky, buttery, and filled with goodies. For this recipe, I used chocolate-covered toffee chips and topped them off with a chocolate glaze and powdered sugar. To save time I used Bisquick baking mix.

Yield: 8 scones


2 cups Bisquick mix

2 tbsp. sugar

1 whole egg + 1 egg yolk

1/2 cup butter

3 tbsp milk+ more if needed when mixing

flour- for dusting

1 tsp. almond extract


powdered sugar 1/2 cup

1 tbsp milk.

chocolate syrup 1 tsp.


Preheat the oven to 375*F

In a medium bowl mix all the dry ingredients together- Bisquick mix and sugar together.

Cut the cold butter into small dice (pea size) and add to the dry mix.

Rub the butter into the dry mix with your hands until it’s coated well in the mix. Add in the toffee chips and mix lightly.

In a small bowl add the egg and egg yolk with the almond extract and milk. Add to the dry mix and lightly stir with a fork until it starts to come together. Dust your table/surface with flour and scoop out the dough. Lightly kneed until a soft dough forms, similar to cookie dough.

Note-If it’s too crumbly when mixing add more milk or water. If it becomes too wet add a little flour

Once you have a ball of dough lightly press down and flatten it to a circle about an inch thick. You can flour a rolling pin to spread out the dough. Once you have about an 8-inch circle, use a knife or bench scraper and press into the dough about halfway but don’t cut all the way through. This gives the dough a chance to rise into the classic wedge shape. Divide into 8 pieces- divide it right down the middle, and halfway across, then diagonally like an x and you have 8 sections.

Next place on a lined baking sheet with parchment or a silicone mat and bake for 12-15 minutes, just until slightly golden around the edges. Take out of the oven and cool on wire racks if you have them or a plate.

Next, make the icing-

In a small bowl combine the powdered sugar, milk, and chocolate syrup. Mix with a fork, if it is too runny ass more powdered sugar.

When the scones are slightly cooled, cut out wedge slices, drizzle the scones with the icing, dust them with powdered sugar and enjoy.

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Comment below with your thoughts, or any ideas on what recipes you would like to see here on the blog.

Until next time~J

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Cherry Hand Pies

This is a wonderful heat-warming recipe that takes me back to childhood. Warm and flaky pie crust filled with sweet cherry filling, ah so delicious! You only need 6 ingredients to make these delicious pies and be the dessert hero of the day.

Yield: 8 pies


cherry preserves (or any fruit you like)




vegetable or butter nonstick spray

1 package of 2 frozen ready-made pie crust


Thaw pie crust overnight in the fridge.

Take the crust out of the package and unroll it out on the counter lightly dusted with flour.

Preheat the oven to 425*F.

Cut the crust into fourths, straight down the middle, and across. Then take 1-2 tbsp. of the cherry preserves and fill in the middle of each section.

Then fold in half and pinch the edges so the pastry is closed all around. Trim off excess dough and using a fork lightly press along the edge and poke holes on the top of the pies in the middle to help them bake evenly.

Then in a small bowl mix 1 tbsp of sugar and 1 tsp of cinnamon together. Using the pan spray, lightly spray on top of each pie. (you can also use an egg wash for this step). Then sprinkle on top of the pies the cinnamon and sugar mix.

Bake at 425*F for 20-30 minutes until pies are nice and golden in color.

Cool for 5-10 minutes and enjoy. These are also delicious with a scoop of vanilla ice cream!

I’d love to hear your comments on this recipe or ideas for recipes you want to see on this blog.

Until next time~J

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Blogger Spotlight- Interview with Baking Blogger Lenka Gengelova

Let us know about yourself and how we can connect with you.

My name is Lenka and I am a passionate baker from Slovakia. I run my baking blog and share baking tips and tricks on Instagram @wandering_senses

My passion for baking goes back to the days when I was a small girl. I loved helping my grandma to knead the dough while sitting on her lap. There was not a weekend when my family would not bake delicious cakes and pastries. That sweet pleasant smell coming from the oven is my favorite smell till today. Although my academic background is a different field, baking and culinary is always something I found fascinating. I somehow always revolved around it. Only a couple of years ago, when I was living in Nepal, my passion morphed into serious interest and my one of my source of living.

What is the name of your blog or book and how did you get started?

While I was in Nepal, I started to focus more intensively on baking. Back then, I was working for a hospitality establishment. I was in charge of Event Management and Recipe and Menu Development. Besides baking, I was developing new recipes with a healthier twist and started to experiment with my first vegan desserts. Locals loved it so, I decided to start my small dessert company called Smart Treats Nepal. It focused on healthier, smarter desserts.

What is your favorite food?

Tomato-based pasta is one of my favorites. I love vegetables in general, so a salad with a good dressing would be one of them as well.

What is your favorite comfort food?

Pastry and coffee or a fresh loaf of bread with a lot of butter on it.

If you could learn how to make any food what would it be?

There are so many foods and desserts I want to master. Now I am focusing on and studying enriched, yeast-based dough. My next step will be mastering dough with wild yeasts and sourdough.

What is your favorite thing about being a blogger, writer, or author?

To be able to share my passion and knowledge with other people who enjoy baking as I do. Likewise, I help those who are just starting and very scared to bake. Right now, I really enjoy meeting people via my online baking classes. I found myself in teaching and I am learning myself a lot from them as well. It makes me very happy when my students get to enjoy a beautiful pastry that they never dreamt of baking by themselves. I always say that everyone can bake and I try to encourage people to do so. My classes are tailored to any level of experience. I am happy and proud of all those baking successes of my students.

What do you like to do for fun?

I love nature. I love to go for hikes or long walks into nature where I refresh my mind. Hiking is a form of meditation for me. As you take a step after another, you have time and a chance to clear your mind. You can let go of all those thoughts piling up in your head every day. Right now, I am living in NYC and I don’t have a lot of options to go hiking. The Hudson river promenade makes up for forests. I am very excited to go out of the city as soon as the recent lockdown rules loosen up a bit.

What are you reading right now?

Besides recipe books it is 21 Lessons for 21 Century from Yuval Harari.

Do you have any blogs or books you can recommend?

Plenty. I get inspired by many amazing authors and bloggers. Just to mention a few of them-a a great book which I find to be a baking Bible is “How baking works” by Paula Figoni. Another very nice book describing the basics of working with gluten-free dough and listing amazing recipes is “Alternative Baker” by Alanna Taylor-Tobin. My favorite baking blogs are mostly Slovak one but from those in English I love to read

If you could have superpowers what would they be?

Eat delicious sweets and desserts as much I want without gaining too much weight.

What projects are you working on right now?

At the moment I am mainly focusing on the baking classes that I run herehere and via my blog as well. Besides that, I started a long-term journey of baking education. Signing up for an online course that goes deep into how baking works. And of course, I bake and experiment daily and post my best recipes on my blog

Thank you Lenka for a wonderful interview!

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