Cinnamon Sugar Stuffed Chocolate Chip Scones

Scones are one of those baked goods that seem really simple to make, but are also really simple to mess up. A bit too much or too little of something and they venture off into the realm of the dry and unappetizing... You go along, following the recipe as you should, seemingly making no errors, yet they come out of the oven dense and crumbly. They must be good friends with pie crust. It also likes to journey to tough, dry, barely edible baked goods land. That being said, when a scone comes out well, it is heaven with a cup of coffee. 

These scones combat the dry, crumbly problem, giving you a leg up on the game with a rich, moist filling of cinnamon, butter, and sugar. It's pretty hard to go wrong with that! The batter is speckled with dark chocolate chips and they the recipe includes oats, which made me feel better about all the butter I was consuming. The recipe hails from one of my favorite sites, mykitchenaddiction.com. I have tried many of the recipes on that site, and I haven't had a bad one yet! The original recipe calls for flax seed, so all you health nuts can go crazy with it ;) I left them out, some days I don't feel like a nut... okay, it's been a long day, and I need to stop with the puns, so here's the recipe, enjoy!! 

Cinnamon Sugar Stuffed Chocolate Chip Scones

mykitchenaddiction.com

For the filling:

3 tablespoons unsalted butter, softened 

2/3 cup dark brown sugar, lightly packed 

1 tablespoon cinnamon 

1 tablespoon all purpose flour 

1 tablespoon dark cocoa powder (optional) 

For the dough: 

1 cup old fashioned rolled oats 

1 1/2 cups white whole wheat flour 

1/2 cup all purpose flour 

1/4 cup milled golden flax (I left this out) 

1/3 cup granulated sugar 

1 tablespoon baking powder 

1/2 teaspoon salt 

1/2 cup (1 stick, 4 ounces) unsalted butter (cold) 

6 ounces plain greek yogurt 

1/4 cup lowfat milk plus additional to brush on tops of scones 

1 egg 

1 teaspoon vanilla extract 

1 cup chocolate chips 

Cinnamon sugar for sprinkling on top of scones 

Preheat oven to 375°F. Lightly grease a nine-inch cake pan and cut a circle of parchment to line the bottom of the pan. Set aside.

In a small mixing bowl, combine the ingredients for the filling, using a fork to evenly incorporate the butter to form moist crumbs. Set aside.

In a large mixing bowl, combine the dry ingredients for the dough – the rolled oats, white whole wheat flour, all purpose flour, milled golden flax (if using), granulated sugar, baking powder, and salt. 

Use a cheese grater and grate the butter into the dry ingredients, working it in with your fingers until the mix resembles sand. 

In a separate bowl, whisk together the yogurt, milk, egg, and vanilla extract. Add the wet ingredients and the chocolate chips to the dry ingredients. 

Use a fork to incorporate the wet ingredients into the dry, just until a dough forms. Turn the dough out onto a floured surface, and use your hands to gently knead the dough and form it into a ball. Don't overwork the dough, or you may get a drier scone. 

Divide the dough in half. Shape each half into a disc that is approximately 9 inches in diameter (to fit into the pan). 

Place one of the discs of dough in the bottom of the prepared baking pan. 

Spread the prepared filling on top of the first disc. Top with the second disc of dough, pressing down lightly to remove any air bubbles.

Use a dough scraper to cut the scones into 12 wedges (as you can see from the picture below, mine was ten uneven wedges, nobody's perfect).

  

Brush with milk and sprinkle with cinnamon sugar.

Bake the scones for 40 minutes. Remove from the oven and cool on a wire rack for 10 minutes.

Use a wire rack to flip the scones out of the pan, and then use a plate to invert the scones one more time so that they are right-side up. 

Thank you to 'My Kitchen Addiction" for originally posting this great recipe! Hope you all love it! 

Coco-Hazelnut Cookies

Last week I went to Oktoberfest up in Mount Angel, Oregon. While there, I walked by a booth with a nice German lady selling all things hazelnut. I couldn't resist picking up a bag of hazelnut flour and a jar of hazelnut butter. While the jar of hazelnut butter is already long gone (it is DELICIOUS), the hazelnut flour has been waiting around in my freezer for the past week. I came across a recipe for Coconut Thumbprint Cookies on the Atkins website and decided to change it up and give it a try with hazelnut flour. The cookies came out really tender, my sister commented they were more of a scone consistency than a cookie. The way the flavors of the hazelnut and coconut meld together is delicious. The jam thumbprint is ok, but not really necessary. Next time I am going to make them in scone shape and just eat them as is or put the jam on afterward.

Hazelnut Coconut Cookies

Adapted from Atkins Website

Yield about 30

½ cup shredded unsweetened coconut
½ cup hazelnut flour
½ cup soy flour
2½ tablespoons granular sugar substitute (I used Splenda)
1 stick (½ cup) unsalted butter, chilled and cut into 8 pieces
1 large egg
1 large egg yolk
1 teaspoon coconut extract (I used vanilla)
3 tablespoons any flavor unsweetened fruit jam

Mix coconut, hazelnut flour soy flour and sugar substitute to combine. Cut in butter until mixture resembles a coarse meal.

Add egg, yolk and extract and mix until dough just comes together. Cover and chill for at least 3 hours, until somewhat firm. Roll dough into balls and arrange on an ungreased baking sheet. Dip thumb into warm water and make a depression in the center of each ball, forming a doughnut-like shape (but not pressing completely though).

Fill each depression with ¼ -teaspoon jam. Bake until golden, about 6 minutes. Cool 1 minute on baking sheet before transferring to wire racks to cool completely.


Nutrition data for one cookie (if you make 30)
Calories: 61.5
Fat: 5.71 g
Total Carb: 1.36 g
Net Carb: .85 g
Protein: 1.17 g


Nutrition data for whole recipe
Calories: 1846
Fat: 171.3 g
Total Carbs: 40.87 g
Net Carbs: 25.37 g
Protein: 35.21 g


After cooking the cookies had absorbed some of the jam so I added a bit more on top to make them look prettier.

Hope you all enjoy!

Linking up at Foodie Friday.

Raspberry Filled Buttermilk Scones

This recipe is just perfect for brunch. The scone is familiar and comforting and the fruity filling makes for a lovely little surprise in the middle. You can use almost any jam or filling you have on hand, and the recipe can be doubled for larger crowds. The recipe originally calls for a food processor, which I don't have, so I included food-processor free directions as well. Just be sure not to over mix the scone dough as the texture can quickly go from light and tender to tough and dry when mixed with too much vigor. But if you keep your mixing and kneading to a minimum, in very little time you will have a steaming batch of buttery, flaky, fruit filled scones. Impressive and delicious!

Jam Filled Scones

Adapted from Country Living

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

1 tablespoon baking powder

1 teaspoon salt

16 tablespoon unsalted butter, cut into 1-inch pieces

1 cup buttermilk

1 tablespoon lemon zest

1/2 cup jam (raspberry was my choice)

3 teaspoons sugar

Preheat oven to 400 degrees F. Place the flours, baking powder, and salt in the bowl of a food processor fitted with a metal blade and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and zest and pulse until the dough is just combined.****

For people who don't have a food processor, place flours, baking powder and salt in a bowl. Using two knifes or a pastry blender, cut butter into flour mixture until mixture resembles coarse meal (no bigger than pea size clumps of butter). Add buttermilk and zest and mix until just combined (use a wooden spoon or your hands).

Shape the scones: Line a baking sheet with parchment paper and set aside. Place an 18-inch sheet of parchment paper on a work surface and sprinkle it lightly with flour. Transfer the dough to the paper and, with floured hands, gently press the dough into a 12- by 12-inch square; the dough should be about 3/4 inch thick.

Cut out two 6-inch circles, reshape the remaining dough into a 3/4-inch-thick square, and cut out one more 6-inch circle. Gather the remaining scraps and form into one final 6-inch circle. (basically you will end up with four equally sized circles).

Place 1/4 cup of jam on two of the circles. Top each with the remaining dough rounds and pinch the sides shut.

Using a knife, score the top of each scone with a large cross marking 4 quadrants. Sprinkle the tops with sugar. Transfer scones to the prepared pan and bake until golden -- 30 to 35 minutes.

Transfer to a wire rack to cool.

Split or cut on the scores. Serve warm or at room temperature.

Yum!

Have a lovely weekend! Linking up

Linking up at Tater Tots and Jello, Something Swanky, Tasty Tuesdays, Tempt My Tummy Tuesday, and Under the Table and Dreaming By Stephanie Lynn

Whole Wheat Apple Scones

First of all, thank you for all your votes in my poll! I love getting your opinions and it was great to see that you guys are so interested in healthy stuff! This makes me happy for many reasons, one of which being I work at a Head Start as a Family and Health Supervisor, this means that I give many trainings throughout the year on nutrition and healthy eating to staff and parents in our program. So, in spite of the many not so healthy treats on my blog, I actually eat pretty healthy, which is why I love this scone recipe! The scones are low cholesterol and only 170 calories. I got the recipe from the archives of good old Cooking Light (aka Myrecipes.com). They cook up super moist and I used almond milk which gave them a distinctive nutty flavor that perfectly accented the cinnamon, apple, and vanilla. They are not very sweet, if you prefer something sweeter, go ahead and add some extra sugar or serve with a dollop of honey. Making them using part whole wheat flour ensures that they are hearty and filling but not too dense. I had one for breakfast and stayed full till lunch!

Whole Wheat Apple Cinnamon Scones

Adapted from Cooking Light via Myrecipes.com

1 cup plus 2 tablespoons all-purpose flour (about 5 ounces)

1 cup whole wheat flour (about 4 3/4 ounces)

1/4 cup sugar

2 teaspoons baking powder

1 1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 cup chilled butter

1 1/2 cup shredded peeled apple (about 2 medium apples)

1/2 cup 1% low-fat milk (I used unsweetened Almond Milk which has even less calories!)

1 teaspoon vanilla extract

2 tablespoons low-fat milk

2 teaspoons sugar

Preheat oven to 425°. Lightly spoon flours into dry measuring cups and tablespoons; level with a knife. Or use a kitchen scale and weigh it out.

Combine flours, 1/4 cup sugar, and next 5 ingredients (through nutmeg) in a large bowl; stir with a whisk. Grate in butter (chill your butter well and use your cheese grater, so much easier than cutting into small pieces then cutting into flour).

Mix in a bit with a fork or pastry cutter until mixture resembles coarse meal.

Add apple, 1/2 cup milk, and vanilla extract, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands.

Divide dough in half; pat each portion into a 6-inch circle on a parchment paper lined baking sheet.

Cut each circle into 5 wedges, cutting into but not through, dough. Brush tops of wedges with 2 tablespoons milk, and sprinkle evenly with 2 teaspoons sugar (I added some cinnamon too).

Bake at 425° for 15 minutes or until golden.

Serve warm.

They are good next day too, just warm them in the microwave for 10-15 seconds.

Calories: 170, Fat: 5.1g (sat 3g,mono 1.3g,poly 0.3g), Protein: 3.7g, Carbohydrate: 28.1g, Fiber: 2.1g, Cholesterol: 13mg, Iron: 1.3mg, Sodium: 319mg, Calcium: 84mg

Linking to Tater Tots and Jello, Saturday Night Special at Funky Junk Interiors, and SUnday Showcase at Under the Table and Dreaming.

Starbucks Style Maple Nut Scones

Happy day after Christmas! I hope you had a fantastic Christmas and were able to relax and enjoy friends, family, and delicious food! I was up in Canada with my sister, brother in-law and nephew. It was COLD! My first white Christmas in a long time. What better way to start a chilly morning than with a hearty scone? I particularly enjoy Starbucks scones, my two favorites are their cinnamon chip scones and the maple nut scones. I recently acquired the "Top Secret Recipe's" cookbook, it is chock full of delicious restaurant knockoffs, including several recreations of Starbucks' baked goods. This recipe for their Maple Nut Scones is spot on! The addition of maple flavoring gives the scones and frosting rich flavor and the pecans and oats add a hearty crunch. Now all I need to do is figure out how to make a killer homemade latte....

Maple Nut Scones

Recipe from Top Secret Recipes

1 1/2 cups flour

1 cup old-fashioned oats

1 tablespoon baking powder

1/2 teaspoon salt

4 tablespoons cold butter

1/3 cup chopped walnuts or pecans

1 large egg

2/3 cup dark brown sugar

1/4 cup half-and-half

2 teaspoons imitation maple flavoring

Maple Glaze

1 cup powdered sugar

1/2 teaspoon maple flavoring

4 teaspoons half-and-half

Preheat oven to 375 degrees. Combine the flour, oats, baking powder cinnamon, and salt in a large bowl.

Use a pastry knife or a fork to cut the cold butter into the dry mixture (I use a cheese grater and grate the butter in, much easier in my opinion!).

Stir in the chopped walnuts.

Use an electric mixer to combine the egg, brown sugar, half-and-half, and maple flavoring in a medium bowl.

Combine the wet ingredients with the dry ingredients and blend with electric mixer until firm, then use your hands to mix the dough until you can form it into a ball.

Pat the dough out on a lightly floured surface until it is about 1 1/4 inches thick. Shape the dough into a rectangle, and then cut the dough into 12 small triangles.

Arrange the triangles on a baking sheet and bake for 20-25 minutes or just until the scones begin to turn light brown on the edges.

As the scones cool, combine the icing ingredients in a bowl.

When scones have cooled, spread with icing.

So tasty...

Where's my latte?