Chocolate Chip Scones

Anyone who knows me knows how in love with scones I am!  Scones are the very first thing I started baking when I was in high school and I have been in love with them every since.  There are so many combinations of flavors and scones are so warm and homey.  There is nothing like enjoying a warm-buttery scone for breakfast — or lunch — or dinner — or as a snack!! 

Scones can be as simple or as complex as you want to make them!  The key to making great scones is to not over mix the dough!  The less you mess with the dough the better the scones will be!

This recipe is literally one of the easiest scone recipes you will ever find.  There are no fancy ingredients and you do not need make any fancy glazes or mix-ins with this recipe.  I started to preheat my oven and by the time I had the dough made and the scones ready on the pan I had to wait a few additional minutes for the oven to finish preheating!!  They are that easy!!

Chocolate Chip Scones

Chocolate Chip Scones
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For the Scones:
1 1/2 cups plus 2 tablespoons All-Purpose Flour
1/4 cup Sugar
2 teaspoons Baking Powder
1 1/2 tablspoons Butter, melted
1 cup Semisweet Chocolate Chips
1 cup Heavy Cream

For the “Topping”:
2 tablespoons Butter, melted
Coarse Sugar, for sprinkling

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper and set aside. In a medium sized mixing bowl add the flour, sugar and baking powder. Whisk together to combine. Pour in the chocolate chips and whisk to combine. Create a well in the center of the bowl and pour in the melted butter and the whipping cream. Using a spoon, stir together just until the mixture is combined.

Using a large cookie scoop (or a spoon) drop the dough in mounds on the baking sheet. Depending on the size you will get between 10 and 12 scones. Brush the tops of the scones with the melted butter and lightly sprinkle the coarse sugar on the top.

Bake the scones for 15-18 minutes or until the tops are lightly browned. Make sure you rotate the pan half way through. Remove the scones from the oven and transfer them to a wire rack to cool completely. Store in an air tight container once cooled.

Note: Once you have formed the scones into dough balls, you can pop the pan into the freeze to freeze the scones. Once frozen, store them in an air tight container (or zip lock bag) in the freezer. To bake the frozen scones remove from the freezer, place them on a baking sheet lined with parchment paper and bake 20-25 minutes at 350 degrees or until lightly browned.

Source: from Mary Quite Contrary Bakes.

Raspberry Sour Cream Coffee Cake Muffins

There is nothing better than a muffin recipe where you can make 1-3 different kind of muffins at once!!  Although this recipe calls for the use of raspberries I have also made these with black raspberries and blueberries, and every time they turn out delicious!  The sour cream keeps these muffins moist and the streusel topping is literally my favorite kind of topping on muffins! All streusel is a combination of flour, sugar and butter!  Hello, what more do you need for a topping?!?!?!  Enjoy! 

Raspberry Sour Cream Coffee Cake Muffins

Raspberry Sour Cream Coffee Cake Muffins
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For the Muffins:
1 3/4 cup All-Purpose Flour
1 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3 Large Eggs
1 cup Sour Cream
1 teaspoon Vanilla Extract
2 cups Fresh (or frozen) Raspberries, Black Raspberries or Blueberries

For the Topping:
1 cup All-Purpose Flour
2/3 cup Sugar
8 tablespoons Butter, melted

Preheat your oven to 350 degrees and line your muffin tins with paper liners.

To make the streusel topping: In a small mixing bowl stir together the flour and sugar. Add the melted butter and stir together with a fork until the mixture is crumbly. Set aside!

To make the muffins: In a large mixing bowl add the flour, sugar, baking powder and baking soda; and whisk together to mix. In a separate medium sized mixing bowl mix together the eggs, sour cream and vanilla extract until well blended. Add the wet ingredients into the dry ingredients and mix together, gently, until smooth.

Add 2 heaping tablespoons of the batter into each muffin cup and cover the batter evenly with the berries of your choice. Sprinkle the streusel topping on top of the berries, evenly distributing the topping among all the muffins.

Bake for 20-25 minutes or until the tops are slightly browned, and a toothpick inserted into the center comes out clean. Remove the muffins from the oven and allow them to cool for about 5 minutes in the pan before moving them to a wire rack to cool completely.

Make: Approximately 24 muffins.

Source: adapted slightly from TLB Cakes.

Banana Nut Bread

The past few days I have been walking by our fruit bowl on the kitchen table and have noticed the banana were almost past the point of being edible.  One of my biggest pet peeves is having to throw away fresh fruit that does not get eaten.  Have you seen the price of fresh fruit lately? It is not cheap!  Yesterday afternoon I had some spare time on my hands (shocking, I know) and I decided I was not going to let those bananas go to waste.

There is nothing better than the smell of freshly baked breads, cakes, cookies, etc!  I absolutely love how baking makes our entire house smell!  In order to use up those bananas I knew that some banana nut bread would be perfect, plus it would make the house smell like a bakery for a few hours!!

There are millions of recipes for banana nut bread, so how can you pick a new one to try?  I knew I wanted a recipe which made 2 loaves, since I wanted to give one loaf away as a “thank you gift” today.  (If you don’t want to give away the second loaf, you can always wrap it nice-n-tight and freeze it for later!)  After sorting through a few different recipes, I settled on this one — and this is honestly some of the best banana nut bread I have ever made.  The cream cheese and bananas add so much moisture to the bread, without causing it to be too moist.  And to top it off, it’s an other extremely easy to make which is always a bonus!

Banana Nut Bread

Banana Nut Bread
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3/4 cup Butter, at room temperature
1 (8 ounce) package Cream Cheese, at room temperature
2 cups Sugar
2 Large Eggs
3 cups All-Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
4 Medium Bananas, mashed
1 cup Pecans, lightly toasted and roughly chopped
1/2 teaspoon Vanilla Extract

Preheat the oven to 350 degrees.

In the bowl of a stand mixer, beat together the butter and cream cheese on medium speed until creamy. A 1/4 cup at a time, add the sugar until the mixture is light and fluffy. Next, add the eggs one at a time and beat just until blended after each egg.

In a medium sized mixing bowl, mix together the flour, baking powder and baking soda. Gradually add the flour mixture to the butter mixture, while the mixture is on low speed, just until blended. With a large spoon, stir in the bananas, pecans and vanilla extract.

Spoon the batter evenly into 2 greased and floured 8″x4″ loaf pans.

Bake for 50-60 minutes or until a long wooden pick inserted into the center comes out clean and the sides are pulling away from the pan. If need be, you can cover the bread with aluminum foil for the last 15 minutes to prevent the top from burning or browning, if necessary. Cool the bread in the pan on a wire rack for 10-15 minutes before removing the bread and allowing it to cool for an additional 30 minutes.

*Serving Size: 2 loaves.

Source: Sugar & Spice by Celeste, originally from Southern Living Magazine.