White Chocolate Chip Pumpkin Scones With A Maple Glaze

Thanksgiving is just around the corner! Are you ready?

Oh, haven't thought of what to bring to your thanksgiving dinner? I have the perfect treat for you that is sure to impress your friends and family. If you are like me, you can eat scones at any time of the day- not just for breakfast with a coffee. These scones are especially great for, well, any time. The white chocolate chips and the maple glaze give it the perfect amount of sweetness that'll please anyone at breakfast, lunch AND dinner. You know... it covers the four food groups... I swear.

HA. But really, these scones are perfect for the holidays- they have the perfect amount of pumpkin that everyone is craving on turkey day. Go ahead! Give it a try! 

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Step 1: In a large bowl, combine flour, sugar, baking powder, salt, and spices.

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With a fork or a pastry cutter (hey, even use your hands!) cut the butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter.

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Like this!

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In a separate bowl, whisk together the pumpkin, buttermilk, and the egg until smooth. 

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Fold the wet ingredients into dry ingredients a few times. (I am only half way done in this picture!!) Then fold in the white chocolate chips. 

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Then form it into a 2 small disc shaped mounds. Using a large knife, slice both "discs" of dough into 6-8 pieces. You should have 12-16 triangular pieces total. 

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INGREDIENTS:

For the white chocolate chip pumpkin scones: 

2 Cups all-purpose flour- measure carefully!

9 Tbsp granulated sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

6 Tbsp (3/4 of 1 stick) cold, salted butter- cut into cubes

1/2 cup canned pumpkin

3 Tbsp buttermilk

1 large egg, at room temperature

2/3 Cup white chocolate chips

 

For the maple glaze:

1 Cup powdered sugar

2 Tbsp milk (I used full fat)

1 Tbsp maple syrup

 

DIRECTIONS:
1. Preheat oven to 425F. Line a cookie sheet with parchment paper or a Silpat. Set aside.

2. In a large bowl, combine flour, sugar, baking powder, salt, and spices. With a fork or a pastry cutter (hey, even use your hands!) cut the butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter. Set aside.

3. In a separate bowl, whisk together the pumpkin, buttermilk, and the egg until smooth. Fold the wet ingredients into dry ingredients a few times. Add the white chocolate chips. Form the dough into a ball. Careful not to overmix- you do not want to activate the gluten in these. 

4. Pat out the dough onto a lightly floured surface and form it into a 2 small disc shaped mounds. Using a large knife, slice both "discs" of dough into 6-8 pieces. You should have 12-16 triangular pieces total. 

5. Place on prepared baking sheet about 2 inches apart from each other. Bake for 14-16 minutes until scones become light golden brown. Place the scones on a wire rack to let cool. While they are cooling, make the maple glaze. 

Maple Glaze Directions:
1. Mix the powdered sugar, 2 Tbsp milk and maple syrup together until smooth. 

2. Brush glaze over the top of each cooled scone with a spoon. Let dry. Enjoy!

Blueberry Buttermilk Scones

Hey all! I'm so excited to share this scone recipe with you. I had some extra blueberries in my freezer so I finally decided to do something with them and I am so happy with the outcome! 

Scones that are perfectly crispy on the outside and soft and fluffy on the inside are a MUST- and that's exactly what I've made! 

Keep in mind that before you make these, your blueberries must be frozen! This is very important because if they are room temp, they will all break when you knead the dough and that gets very messy. Trust me. It's happened to me before. So give yourself at least 1 1/2 hours of freezing time if you are buying fresh blueberries. 

Have a great day, friends!

INGREDIENTS:

2 Cups flour

1/4 Cup white sugar

2  tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 Tbsp salted butter, cut into small squares

3/4 Cup buttermilk

1 Cup Blueberries- Frozen!

Powdered sugar for dusting

NOTE* it is very important that you freeze your blueberries, otherwise they will break when you mix them.

 

DIRECTIONS:

1. Preheat oven to 425F and positioned a rack in the center of your oven. Line a baking sheet with parchment paper and set aside.

2. Place flour, sugar, baking powder, baking soda, and salt in a medium bowl and mix until combined. Add the cubed butter and cut into flour mixture with a pastry cutter (or you can mix with your hands!) until the butter is cut into pieces no bigger than the size of a pea. 

3. Add the blueberries and toss until they are completely covered in flour, then pour in the buttermilk. With a large spoon or your hands, mix together until the dough begins to come together in thick clumps.

4. Turn the dough onto a lightly floured surface and press the dough into a circle that is about 7 inches in diameter and about 1 inch thick. Cut dough into 8 equal wedges and place onto prepared baking sheet about 2 1/2 inches apart. 

Bake for about 14-17 minutes, or until firm and golden. Let cool, dust with powdered sugar and enjoy!

 

Snickerdoodle Scones

Hey friends! First of all, I wanted to let you all know that I created a new tab on my blog which you can find in the Menu called "My Favorite Creations" which has a slideshow of all of my favorite cakes and cookies I have created/decorated. Check it out! 

I hope you are all having a great week so far. Can you believe it's already Wednesday? The 14th of October?? Of 2014??? Time is just flying by and I hope you are all spending every day doing what you love. Life is such a beautifully special thing- it would be a shame to do anything that doesn't make you happy. Don't you agree? 

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Today I made these amazing Snickerdoodle Scones. I used a recipe from Sweet Pea's Kitchen which you can find ***HERE.*** Personally, I don't like scones that are too sweet so I was interested to see how a Snickerdoodle scone would come out (since, you know, they're covered in sugar.) So, I omitted the glaze that is used in the original recipe and WOW. They are crazy good. I'm sure they would be equally as great with a glaze but I didn't feel it was necessary with these. They. Are. Perfect. 

Actually, these are one of my favorite things i've made to-date. The cinnamon sugar crust is crispy and slightly crunchy, while the middle of the scone is warm and fluffy. These are AMAZING. I am telling you.. If you do not make these, you are missing out.

Normally when I make scones, I like to use heavy cream so I was a bit hesitant when I saw that there wasn't any in this recipe. Instead, they use sour cream. I think I have to experiment with some other scone recipes with sour cream because the texture of these is to die for. 

Try them out and tell me what you guys think! 

I love you all!! 

Peanut Butter Chip Scones

Hey friends. Happy Sunday!!

So I was at Trader Joe's the other day, (better known as my second home) and I found these amazing peanut butter chips. I don' think you can go wrong with desserts when it comes to peanut butter so I know I HAD to make something delicious with them. Here's my finished product!

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INGREDIENTS:

2 1/2 Cups flour

2 1/2 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

1/3 Cup cold salted butter, cut up

2 eggs

3/4 Cup heavy whipping cream

3/4 Cup peanut butter chips

FOR THE PEANUT BUTTER GLAZE:

1/2 Cup powdered sugar

1 Tbsp creamy peanut butter

1 Tbsp milk

 

DIRECTIONS:

For the scones:

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, mix flour, sugar, baking powder and salt. Cut the cold butter into the flour mixture until it crumbles. The butter crumbles should be no bigger than the size of your finger nail. Set aside.

3. In a separate bowl or a measuring cup, mix eggs and heavy whipping cream together until combined. Add in peanut butter chips and pour wet mixture into the dry mixture. Mix until combined. Do not overmix!

4. Knead the dough a bit by hand for about 30 seconds and divide the dough in half. Shape both into disc-like shapes that are about 6-7 inches wide. Cut into 6 pieces- you should have 12 triangle-shaped pieces total. Place the triangles about 3 inches apart on the baking sheet. Bake for 14 minutes or until golden brown. Let cool for a few minutes.

For the glaze:

1. Mix all ingredients in a bowl until combined. If the mixture is too thick, add more milk. Drizzle over scones and enjoy!