Directions:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
Add the cubes of butter and pulse until the butter has been cut into the mixture, it should likecoarse grains of sand.
In a small bowl, mix together the yogurt, espresso powder, cream, and vanilla until combined.
Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not over mix.
Add the pecans and toffee pieces and gently fold together, Mix just enough to incorporate.
Form the mixture into a ball and place on the parchment paper.
Use your hands to form the dough into a large circle and flatten about one inch thick.
Cut circle in half, then half again, and once more, to create 8 equal pieces.
Brush the pieces with a little cream or milk to get a good finish.
Refrigerate scones for 20 minutes before baking to keep them from spreading
Bake for 15-20 minutes, or until a deep golden brown in color.
Transfer to a wire rack to cool.
While the scones are cooling make the glaze.
Add the Kahlua, cream, espresso powder and confectioners’ sugar in small bowl mix well.
Add in the Greek Yogurt, and let rest for 5 minutes to build flavor.
Drizzle the glaze over the tops of the scones and serve!