Chocolate Chip Cinnamon Roll Scones (aka....The Death of Me)

 Oh no!  I have a confession to make.  I may have fallen off my food challenge for the month, but hey, I'm only human.  I'm not going to beat myself up over it though, because let's face it, things happen and as long as you don't let it define you, it's ok.  I'm proud to say that I'm back on track now.  I even bought a few boxes of Girl Scout cookies, to bake with, and haven't even opened them.  Now that's will power.

So what was the death of me?  Why exactly did I fall off the bandwagon, especially when I was going strong?  That's easy.....I made the biggest mistake I possibly could.  I baked Jeff these delicious looking chocolate chip cinnamon roll scones.  I thought I was being nice, and doing a good thing, so that he wouldn't just have to eat Pop Tarts for breakfast throughout the week.  Little did I know that they'd be my downfall.

I stayed strong for awhile.  When the scones were in the oven baking, they smelled delicious, when they came out of the oven they looked even better, and when I added the frosting and garnish of chocolate chips, that's when I really knew I was in trouble.  Yet I stayed strong.  It wasn't until the following day, when I was hungry, that I decided to cut one of the scones in half so that I could have it with my coffee.  And yes, that's right, I was still going to be good, so I cut it in half, but who was I kidding?  It was delicious that I ended up eating the other half too.

So, consider yourself warned.  Bake these scones at your own risk, but I promise you, they're definitely worth it if you decide to slip!

Chocolate Chip Cinnamon Roll Scones

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Makes about 16 scones

Ingredients:

Filling:

8 TBSP. (1 stick) butter, room temperature

½ cup, firmly packed brown sugar

1 TBSP. cinnamon

Dough:

4 cups all-purpose flour

1/3 cups granulated sugar

2 TBSP. baking powder

¼ - ½ tsp. salt

8 TBSP. cold butter, cut into slices

1 cup mini chocolate chips

1 + ½ - ¾ cup half and half

Icing:

4 oz. cream cheese (I always use 1/3^rd less fat), softened

4 TBSP. butter, room temperature

2 cups confectioner’s sugar

½ tsp. vanilla extract

1-3 tsp. milk

Directions:

For the Filling:

In a small bowl, using a hand held mixer, mix together the butter, brown sugar, and cinnamon until smooth and creamy in appearance.

Dough:

In a large bowl whisk together the flour, sugar, baking powder, and salt.  Next, cut in the butter slices until the mixture is crumbly in appearance.  You can use forks, knives, or a pastry blender for this.  Don’t judge, but I always end up using my fingers, because honestly, that’s what works the best for me.  Once ready, add in the chocolate chips and whisk around until they are evenly distributed.

Pour in 1 ¼ cup of the half and half and stir around with a wooden spoon until the ingredients start to come together.  Slowly add in the rest of the half and half, as needed (You might not need it all).  The ingredients should not be soggy in appearance, but instead, should form dryer looking dough.  *After the initial stirring of ingredients, I always use my hands to knead the dough together.*

Place the dough on a lightly floured work surface, or baking mat and roll out into a rectangle, about ¼ inch thick.  

After that, spread the cinnamon filling evenly out over the top of the dough.  Make sure that you leave room around the edges so that the filling doesn't overflow once you roll it up.  

Beginning with one of the long sides of the dough, roll it up to form a log.

Place the prepared dough into the refrigerator while you preheat the oven.  This will make the dough easier to cut into slices.

Preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat; set aside.

Once the oven is preheated, remove the dough log from the fridge and cut off the little ends (you could choose to discard them, but that’s yummy goodness you’d be throwing out, so why not bake them and enjoy).  Slice the dough into about 1-inch thick pieces and place them onto the prepared baking sheet(s). 

Place the baking sheet(s) into the oven and let bake for 20-22 minutes or until the scones are lightly golden around the edges.  Make sure to rotate pans halfway through baking.  Remove the baking sheets from the oven and let cool for 5-10 minutes.  After that, remove the scones to a wire rack and allow to cool completely.

For the Icing:

In a medium bowl, beat together the cream cheese and butter, using a hand held mixer.  Once ready, it should be smooth and creamy in texture.  Now, add in the sugar, vanilla, and 1 tsp. of the milk.  Begin by beating on low and increase the speed as needed.  Add in more milk until you reach your desired consistency of icing.  I liked mine a little thick, so I stuck to only 1 tsp. of milk.

Place the icing into a pastry bag, or a ziplock bag, and cut off the tip.  Drizzle it over the scones and garnish with some extra mini chocolate chips. 

Goes great with a cup of coffee!  Enjoy!

Source: Cinnamon Spice and Everything Nice

Copycat Starbucks Pumpkin Spice Scones

Once again I sadly disappeared for a few days, but it's not entirely my fault.  I'm so over being sick and it's been interfering with my daily routine, which I absolutely hate.  I don't have time to be sick either, which is what I'm sure everybody says, but I really have things that need to get done and a calendar full of workouts to stick to.  Sadly though, the workouts haven't been getting completely accomplished.  However, I have been pushing myself and staying on top of the daily squats.  I just haven't had the energy though to use my treadmill, or completely make it through my posted workout routines.

Today is the first day in over a week, that I actually woke up feeling so much better.  Therefore, I decided to take advantage of it!  I ended up walking for 10 minutes on the treadmill, set at a 30 degree incline, in addition to completing my Wednesday workout routine, plus the 60 squats.  Now, I know what you might be thinking.....10 minutes on the treadmill may not actually sound like very much, but with a fractured pelvis bone, and not being able to workout for about a month, I'll take it.  To me, 10 minutes or not, is definitely progress and a step in the right direction.  In addition to working out, I also managed to get some of my errands run, the house cleaned up a bit, and I even had time to make Jeff these delicious scones!  Hopefully tomorrow I will make it back to the gym!

So, onto the scones.........

Every time that I happen to go into Starbucks (which is A LOT) and see their pumpkin spice scones, I think to myself that I need to try to make them.  Well, I couldn't help but notice that I happened to have some leftover pumpkin puree in the refrigerator from when I made the pumpkin spice protein cookies the other day.  Therefore, I thought to myself what better way to use the leftovers than to create those delicious looking scones!  I immediately grabbed the can out of the refrigerator, and here's the result.  Enjoy!

Copycat Starbucks Pumpkin Spice Scones
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Makes 8 scones

Ingredients:
For Scones:
2 cups all-purpose flour
¾ cups sugar
1 TBSP. baking powder
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
¼ tsp. ground cloves
½ cup pumpkin puree
3 TBSP. heavy cream or milk
1 large egg
6 TBSP. cold butter, cut into cubes

Plain Glaze:

½ cup confectioner’s sugar
1 TBSP. milk

Spiced Icing:

¾ cup confectioner’s sugar
1 to 2 TBSP. milk
¼ tsp. cinnamon
1/8 tsp. nutmeg
Dash of ginger
Dash of cloves

Directions:

For the Scones:
Preheat oven to 425 degrees and line a baking sheet with parchment paper or a silicone baking mat; set aside.

Now, place all of the dry ingredients into a medium size bowl and whisk together.  Once the dry ingredients have been whisked, proceed by cutting in the butter until small, pebble size pieces form. 

In a smaller bowl, add the egg, pumpkin, and heavy cream.  Whisk together until smooth.  Fold the wet ingredients into the flour mixture until a dough forms, I always start with a wooden spoon and then use my clean hands.  The dough should be a little sticky, but if you feel that it’s too sticky, feel free to add in a little more flour.  Place the dough onto the prepared baking sheet, and shape it into a large circle, about 1 inch thick.  Next, using a knife, or a pizza cutter, cut the circle into 8 triangles and separate.  Bake the scones for 12-15 minutes, or until they look cooked through and are beginning to turn a light golden color.  Remove the baking sheet from the oven and let cool on a wire rack for 5 minutes.  Transfer the scones off the baking sheet and onto the wire rack to cool completely.

For the Plain Glaze:

In a small bowl, combine the confectioner’s sugar and the milk.  Stir together until an icing forms.  Make sure that it is not too thin otherwise the glaze will just roll off the scones.  Once the glaze has been mixed, place it on top of the scones and spread around with a knife, or the back of a spoon.  Allow the glaze to harden.

For the Spiced Icing:

In another small bowl, combine all of the ingredients and whisk together until smooth.  Drizzle the icing over the top of the plain glaze.  Allow time to harden and serve.

 Source: Starbuck's Coffee Home

Peanut Butter and Chocolate Chip Oatmeal Scones

I've always been an enormous fan of breakfast foods and have even been known to make breakfast for dinner.  Waffles, pancakes, French toast, eggs, you name it, I pretty much enjoy it all!  Over the past year or two though, I'd have to say that scones have slowly crept ahead of the rest, and have become my new favorite breakfast.  For some reason I feel the need to shout, "I absolutely love scones!!!"  Especially when I have a large cup of steaming hot coffee to go with them.  And due to all the different flavor combinations that there are out there, I could never get bored!

However, for this recipe, I chose to stick with the traditional chocolate and peanut butter.  A flavor combination that, in my opinion, can never go wrong!  In the end though, the chocolate and peanut butter is what makes the scone taste more like a dessert than a breakfast food, which is completely ok with me.  So do yourself a favor, and grab a large cup of coffee or a glass of milk and enjoy!

Peanut Butter and Chocolate Chip Oatmeal Scones
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Makes 8 scones

Ingredients:
2 cups all-purpose flour
1 cup old fashioned oats
1/3 cup light brown or dark brown sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
6 Tbsp. butter, cold and cut into small pieces
¾ cup skim milk or heavy cream
1 egg, separated
½ cup peanut butter (creamy or chunky)
1 ¼ cup semi-sweet chocolate chips
Raw sugar for sprinkling
8 oz. semi-sweet chocolate (for drizzle)

Directions:

Preheat the oven to 400 degrees and line a baking sheet with a silicone baking mat or a piece of parchment paper.

In a large bowl combine the flour, oats, sugar, baking powder, baking soda, and salt.  Whisk together until combined.  Next, cut the butter into the flour mixture until pea-size pieces form.  You can do this by using a pastry blender, or your fingertips.

In a small bowl, whisk together the milk and egg yolk.  Create a well in the middle of the flour/oat mixture and pour in the egg milk.  Also, add in the peanut butter.  Now, using a spatula or a wooden spoon, gently fold the ingredients together.  Once they are combined, add in the chocolate chips and continue to knead together, using your hands, until a dough forms.  Be careful not to over knead though.

Place the prepared dough onto the silicone baking mat, or piece of parchment  paper, and pat out until it forms an 8-10 inch round circle.  Lightly whisk the egg white, and then brush it over the top of the prepared scone.  Sprinkle with the raw sugar.

Cut the dough into 8 triangles (only slightly pulling them apart) and bake for 18-20 minutes or until the scones begin to turn a nice golden brown color.  Allow to cool in the pan, on a wire rack, for about 5 minutes and then completely separate the scones and place on a wire rack to cool completely.

Melt the semi-sweet chocolate, in a microwave safe bowl, in 30 second intervals, making sure to stop and stir in between.  Lightly drizzle the melted chocolate over the top of the cooled scones.  Store in an airtight contained.  Best served reheated.

Slightly adapted from Brown-Eyed Baker

Samoa Scones (Girl Scout Inspired)

I'm not going to lie......I always get a little (ok....very) excited when it's that time of year for the Girl Scouts to come out and sell their cookies.  No matter if I'm trying to eat healthy or not, I find that I must order a box, or two, or three..............

I don't know what it is about Girl Scout cookies that make them absolutely addicting, but I know I'm not the only one who thinks so.  Like many others, I have two personal favorites when it comes to cookie flavors: Samoas and tagalongs!

Sadly, Girl Scout cookie season is over, and my boxes of cookies are long gone.  The other day though, I found that I was having a strong craving for some samoas and decided to do something about it.

These samoa scones have the same sweet and buttery taste of the Girl Scout cookie, just in a different form.  The actual scone itself is somewhat plain, consisting of a sugar, butter, and flour base.  Once the scone is cooked though, that's when you add on the real sweetness; a bottom layer of melted semi-sweet chocolate, and then top with a mixture of caramel and coconut.  You also can't forget to add the chocolate drizzle!

Samoa Scones (Girl Scout Inspired)
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Makes 8 scones

Ingredients:
3 cups all-purpose flour
½ cup sugar
2 tsp. baking powder
¼ tsp. salt
½ cup butter, chilled and cut into pieces
¾-1 cup skim milk
8 oz. semi-sweet chocolate
1 cup caramel sauce (store bought or homemade)
¾ cup shredded coconut

Directions:

Preheat oven to 400 degrees and line a baking sheet with a silicone baking mat or parchment paper.

In a large bowl combine the all-purpose flour, sugar, baking powder, and salt.  Whisk together.  Cut the butter pieces into the flour mixture using a pastry cutter, knife, or your hands.  Continue to cut in until there are no pieces larger than a pea remaining.  (You can always use a food processor for this step)

Pour ¾ cup milk into the flour mixture and stir around using a wooden spoon until a round dough forms.  You may need to slowly, as needed, add in a little more milk to help form the dough.  Once ready, divide the dough into two equal size balls and place them on a lightly floured surface.  Working with one section at a time, flatten the balls into disks about ½ an inch thick.  Cut each disk into quarters, and place the pieces onto the prepared baking sheets.  Bake the pieces in the preheated oven for 16-20 minutes or until the scones begin to turn a light golden color.  Remove from oven and allow to cool completely on a wire rack.

Melt the chocolate pieces in a microwave safe bowl.  Now, using a knife or spoon, evenly spread a layer of chocolate across the bottom of each scone.  Place the prepared scone onto a piece of wax paper, with the chocolate side facing down.  (Don’t worry……the scone will easily peel off once the chocolate hardens)  Allow time to cool completely. (Placing in the fridge will help speed this process along)

Place the caramel and coconut in a small bowl and stir around until well combined.  Spread an even amount of the mixture onto the top of each scone.  Finish off by drizzling on some of the extra melted chocolate.  Allow time to harden, than serve.  These scones can be stored in an airtight container.

Source: Baking Bites

Cinnamon French Toast Scones

Breakfast food is definitely the best, or at least in my opinion it is!  Unfortunately, being a teacher, I rarely, if ever have time to make, or even enjoy a well prepared breakfast.  Usually I just end up grabbing something as I run out the front door to get to school.  Protein shakes, granola bars, yogurt, bagels, dry cereal, and coffee tend to be what I end up with.  Lately though, I've been desiring something more.  That's when I decided to make this batch of scones.  I absolutely love making scones, mostly because they're quick, easy (unless you'rE my little sister, sorry Kim!) and hold up well.

Cinnamon French Toast Scones
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Makes about 8 scones

Ingredients:
2 cup all-purpose flour
4 Tbsp. sugar (you could substitute in 1 Tbsp. brown sugar, if desired)
1 Tbsp. baking powder
½ tsp. salt
6 Tbsp. cold, unsalted butter (cut into 6 pieces)
¾ cup Hersey’s cinnamon baking chips
1 tsp. vanilla extract
1 egg, beaten
1 cup heavy whipping cream
¼ cup sugar + 1 ½ tsp. cinnamon, mixed together to form cinnamon sugar mix

Directions:

Preheat oven to 375 degrees and line a baking pan with parchment paper or a silicone baking mat.  Set aside.

In a medium-large bowl whisk together the flour, sugar, baking powder, and salt.  Now, using a pastry blender cut the butter into the flour mixture until pea size pieces form.  Add in the cinnamon baking chips (I add a little more) and stir together.

Next, add in the vanilla, egg, and ½ of the heavy cream.  Using a wooden spoon, stir together.  (If the dough appears too dry, add in more of the heavy cream.  Make sure to only add a little of the cream at a time, and just until the dough looks and feels pliable.)

Remove the dough from the bowl and place onto a floured surface.  Now, shape the dough into a circle until it’s about an inch in thickness.  I find this works best when using your hands.  Cut the dough into 8 triangles and brush the tops with some heavy cream.  Sprinkle the cinnamon sugar mixture over the scones and place onto prepared baking sheet.

Bake for 15-18 minutes or until they appear done; they should be a very light golden color.  Top with your favorite icing.  I used buttercream frosting.

You may store in an airtight container for up to a week.  They taste great reheated in a microwave with a little maple syrup drizzled on top!

Source: Adapted from Go Bold with Butter Originally from Taylor Takes a Taste

Black and White Scones

When I'm looking for a quick and easy breakfast idea, scones always pop into mind.  A great thing about scones is that they make a lot and will last for around a week or so, especially if stored in an airtight container.  This is nice because it means that you'll always have something on hand for breakfast, which is very convenient for those busy mornings, and what better flavor to make than chocolate.  YUM!!

Black and White Scones
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Serving size: 12 pieces

Ingredients:
1 cup white chocolate chips
1/4 cup cocoa
1/2 cup sugar
2 2/3 cups all-purpose flour
3 tsp baking powder
1/2 tsp Salt
6 Tbsp cold butter
1 Egg
3/4 cup milk

Directions:

Preheat oven to 400 degrees.  Line a baking sheet with a silicone baking mat or a piece of parchment paper.  Set aside.

In a medium bowl mix together the cocoa, sugar, flour, baking powder, and salt.  Stir in half of the white chocolate chips.  Now, using a pastry cutter, or two knives, cut in the butter.  When the mixture looks like cornmeal, add in the rest of the white chocolate chips and  stir around.

In a small bowl, whisk together the egg and milk.  Slowly add the milk mixture to the dry ingredients, making sure to stir until the mixture is evenly moistened.

Knead the dough together until it becomes one solid ball.  Divide the dough into 3 even sections.  Shape each section of dough into a circle, about an inch thick.  Using a knife, or pizza cutter, cut the dough into 4 wedges.

Place the wedges onto the prepared baking sheet and place in the oven for 15 minutes, or until the tops start to turn a very light golden color.  Remove from oven and enjoy!

Slightly Adapted From: From Ketchup to Chutney

White Chocolate Macadamia Nut Scones

I am undeniably a coffee person.  In the mornings there is nothing more enticing to me, than waking up to the smell of a fresh pot of brewing coffee, and what goes great with coffee?  Scones. 

These soft and heavenly scones are definitely a favorite between my husband and myself, and are made quite frequently.  The best part about them is that they don't take long to make and I usually have all the ingredients on hand.  Not only do they make a tasty breakfast, but they also make a great afternoon snack.

White Chocolate Macadamia Nut Scones
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Makes about 9 scones

Ingredients:
1 ½ cups plus 2 Tbsp. all-purpose flour
¼ cup sugar
2 tsp. baking powder
dash of salt
1 cup heavy cream (I sometimes use skim milk)
1 1/4 cups white chocolate chips
¾ cup macadamia nuts
1 Tbsp. butter, melted
Additional sugar for sprinkling
Additional white chocolate for drizzle (optional)

Directions:

Preheat oven to 375 degrees.  Line a baking sheet with a silicone baking mat or line with parchment paper.  In a medium bowl, whisk together the flour, sugar, baking powder, and salt.  Add in the white chocolate chips and macadamia nuts, stirring to combine.  Add the heavy cream to the flour mixture combining just until a dough forms and the dry ingredients are incorporated.  Knead the dough, with well floured hands, until everything is combined and evenly distributed.

Using your hands, or a dough scoop, tear off rounds of dough and place onto prepared baking sheets.  Brush lightly with the melted butter and sprinkle lightly with the extra sugar.  Bake for 15-20 minutes, or until the tops are lightly browned.

Let cool on a wire rack and then lightly drizzle with white chocolate (optional).  Melt your white chocolate in a double boiler, becuase it will burn if you try to mircowave it.

Source: Inspired by and adapted from Annie's Eats; originally from Hersey's