Chocolate Scones


Chocolate Chip Scones
Tender Chocolate Chip Scones

I’m bringing in 2018 with light tender chocolate chip scones.  These scones come together quickly, in a matter of minutes, and bake up in about 25 minutes.  So turn your oven on and get to work (well its not really any work at all).  I brushed the top of these with cream instead of the egg and sprinkled a little sugar on the tops before baking.

Baking tip:  Use 2 baking sheets so your scones won’t brown too quickly on the bottom before the top is fully baked!

You can easily switch these up by omitting the chocolate or adding in a cup of craisins.  Any way you make these scones from ‘Fine Cooking’ they are fabulous, simple to make and a sure hit!  No more coffee shop scones for you once you try these lovelies!

Scones
Chocolate Chip Scones

Chocolate Scones

Preheat oven to 400F.  Parchment line a baking sheet and set aside.

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 tsp salt

6 tablespoons cold unsalted butter, cut into cubes

3/4 cup whipping cream

2 large egg yolks, lightly beaten

1 cup chocolate (I used dark and white chocolate chips)

For Topping Scones:

2 tablespoons whipping cream

1-2 teaspoons brown or granulate sugar

In a large bowl whisk together the flour, sugar, baking powder and salt.  Cut in the cold butter with a pastry blender or 2 knives until the largest pieces of butter are about the size of peas.

In a small bowl (I used the measuring cup I poured my cream into) stir the cream and egg yolks just to mix.

Add the cream/yolks to the dry mixture and stir with a fork until mixture begins to combine then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and you can gather it into a moist, shaggy ball.

DON’T OVERKNEAD!!!  This dough is sturdy but overmixing will toughen your finished product.

Prebaked Choc Chip Scones
Oven ready Scones

Set the rough ball of dough in the middle of the prepared sheet and pat it gently into a round about 1-inch thick.  With a sharp knife cut the dough into 8 wedges and brush it lightly with cream and sprinkle lightly with sugar.

Bake about 18-22 minutes.  Let the scones cool slightly.

Wrap leftovers well and don’t forget to warm gently before enjoying again!!

White Chocolate Blueberry Scones


White Chocolate Blueberry Scones
White Chocolate Blueberry Scones – sweetenuf.ca

These light and slightly sweet delicious scones can be made with raspberries or strawberries.  I think almost any fruit in season would work with this simple recipe.

My fruit of choice today is wild blueberries, you know the small sweet blueberries requiring no cutting, peeling or pitting!  Only in season during July and August my favourite way to purchase them is frozen.  This allows me to enjoy blueberries in my baking or smoothies any time of the year.

Did you know blueberries have only 43 calories in 1/2 cup and are a good source of vitamin C and contain fibre.  New studies by the USDA point to health benefits from eating blueberries, such as retarding aging and helping to prevent cancer due to their antioxidant activity.  Seems it is one of the highest in antioxidants of the 40 fruits and veggies the USDA tested.

Even without these possible extras, blueberries add flavour and colour to all your baking, whether muffins, scones, pancakes, coffee cakes or cupcakes.  I hope you enjoy this simple and quick recipe as much as I do.

White Chocolate Blueberry Scones

Preheat oven to 400F.  Parchment line a cookie sheet and set aside.

In the bowl of a food processor pulse together several times:

2 1/4 cups all-purpose flour

2 tsp baking powder

1/ tsp salt

1/2 tsp baking soda

4 tablespoons sugar

Add in 1/2 cup COLD butter cut into 8-12 cubes and pulse until butter is pea sized.

Empty this mixture into a large bowl and add 1/2 cup fresh or frozen blueberries and toss gently.  (DO NOT THAW frozen berries if using.)

Combine in a large measuring cup:

3/4 cup buttermilk

1 large egg

Pour liquid ingredients into dry ingredients and fold together until combined.  Fold in 1/2  cup chopped white chocolate or white chocolate chips.

White Choc Blueberry Scones Ready to Bake
Scones ready to bake at 400F

Press dough into a circle on prepared pan.  (Note: mixture may be very wet.) Dampen fingers to help flatten to even depth.  Bake for 18-20 minutes until browned and baked through in the centre.

Let cool slightly and cut into 8-12 wedges.

For extra oomph drizzle a little glaze made of 2 cups icing sugar and 2-4 tablespoons of milk over top of cooled scones.

 

Oatmeal Chocolate Caramel Macadamia Nut Cookies

Oatmeal Chocolate Caramel Macadamia Nut Cookies

oatmeal-chocolate-caramel-macadamia-nut-cookiesChocolate chip cookies never go out of style.  The choices are seemingly endless.  Whether you like your cookies chewy, crispy, large, small or with ad-ins like peanuts, oatmeal or chopped chocolate bars, recipes abound.

Today I’m sharing an Oatmeal Chocolate Caramel Cookie Pizza recipe.  This makes one large round you cut into wedges once cool.  The choice is yours on whether you decide to share or hunker down on the sofa with the remote and your fav series on Netflix and work your way through these 12 tasty cookies.

You can switch out the chocolate caramel chips for semi-sweet, white or dark chocolate chips if you like.  Instead of macadamia nuts use pecans or peanuts.

No mixer required for these babies.  You need a 3-litre saucepan which eliminates the need for your butter to be at room temperature so when the urge strikes you don’t have to wait.

Oatmeal Chocolate Caramel Chip Macadamia Cookie Pizza

Preheat oven to 375F.  Parchment line a cookie sheet.  Makes approx. 12 wedges.

Ingredients:

3/4 cup all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

6 tablespoons butter

1/3 cup packed brown sugar

1/3 cup granulated sugar

1 egg

2 teaspoons vanilla

1 cup large flake oats

3/4 cup chocolate caramel chips

1/2 cup macadamia nuts (rough chopped)

Method:

Mix flour, baking soda and salt together in a medium bowl.  Measure out oatmeal and set aside with flour.

In a 3-litre saucepan melt butter over low heat.  (Or melt butter in microwave in a large microwave safe bowl.)  Remove from heat and whisk in both sugars.  Whisk in the egg and vanilla.

mix-ingredients-in-a-saucepanMix in the flour mixture and blend then mix in oatmeal and blend.  Fold in chocolate caramel chips and nuts.

cookie-dough-ready-to-bakeSpread dough into an 8-round on prepared sheet and bake in oven for about 20 minutes until golden brown.

Cool and cut the cookie into 12 wedges.oatmeal-chocolate-caramel-macadamia-nut-cookies