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.

Apple Cinnamon Scones

Like many of you who have had close friends of family members struggle with serious illness such as cancer, I myself know quiet a few people fitting different cancer battles at the moment. It is a battle that I never wish anyone to have to deal with! A very close friend of my family has been struggling with cancer for the past year and this fall his battle became much more difficult as his health took a quick down turn. If you are like me, I sat here wondering what was the best way I could help support his and his family through this difficult time. Even though you want to help sometimes it can be hard to know exactly what to say or do. You do not want to intrude or bother them, but you also want them to know you care and are there in case help is needed.

One weekend my Mom was going out of town and after she returned home her and Dad were suppose to go on Monday evening to have dinner with them. Since she knows of my love for baking, she called me Friday asking me if I would be willing to bake 3-4 breakfast and snack items for her to take over with her on Monday. I immediately jumped at the opportunity, knowing this is how I was supposed to contribute! I begun to sort through my recipes trying to find the best breakfast items I could make, and I remembered these Apple Cinnamon Scones. I knew instantly these would be one of the items I would include in the basket! These scones are simply amazing and give you such a homey feeling as you eat them! Although it may not seem like much to some, this was the little bit I could do to hopefully help our friends! I hope you enjoy them as much as they did and just remember, it is the little you do for those fighting illness that mean the most to them!

Photo by

Photo by

Apple Cinnamon Scones
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For the Scones:
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon Apple Pie Spice (or ground cinnamon)
1/2 cup cold butter
3/4 cup chopped fresh apples, cut into 1/2″ pieces
3/4 cup cinnamon chips (or butterscotch chips)
2 large eggs
1 teaspoon vanilla extract
1/2 cup applesauce

For the Topping:
3 tablespoons coarse sugar
1/2 teaspoon ground cinnamon

In a large mixing bowl whisk together the flour, sugar, salt, baking powder and Apple Pie spice. Cut the butter into 1/2″ cubes, and then using a pastry blender work the butter into the mixture until it is crumbly. It is okay for some larger chunks of butter to remain unincorporated. Carefully stir in the chopped apples and cinnamon chips.

In a separate medium sized mixing bowl, whisk together the eggs, vanilla and applesauce.

Add the liquid ingredients to the dry ingredients and stir until everything is moistened and holds together well.

Line a baking sheet with parchment paper. (Do not grease the baking sheet, so if you do not have parchment paper, just use the baking sheet as is.) Sprinkle a little bit of flour on top of the parchment paper.

Remove the dough from the bowl and onto the floured parchment paper and divide it in half. Gently pat out each half into a round 5″ to 5 1/2″ circle about 3/4″ thick.

To make the topping in a small mixing bowl stir together the coarse sugar and the cinnamon. Brush each circle with a little bit of milk and sprinkle with the topping. Using a butter knife that you ran under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them. There should be about 1/2″ space between each scone at their outer edge.

Place the scones in the freezer for 30 minutes uncovered. While the scones are chilling, preheat the oven to 425 degrees. Bake the scones for 18-22 minutes or until they are golden brown. When you pull the scones away from each other they should looked completely baked through and the edges should not look wet or unbaked. (You can also wrap and freeze some of the scones to bake later. Just bake the frozen scone on a baking sheet lined with parchment paper, in a preheated 425 degree oven for 27-32 minutes.)

Remove the scones from the oven and allow to briefly cool on the baking sheet. These scones are best served warm. When they have completely cooled, wrap them in plastic wrap and store at room temperature for up to several days. To reheat scones place on a baking sheet, tent lightly with tin foil, and warm in a preheated 350 degrees oven for 10 minutes.

Source: by PJ Hamel