Whole Wheat Peach Scones

I’m coming right out to state the obvious. These pictures aren’t very pretty. I tried, I really did. But the brown-ness of the whole wheat flour and cinnamon sugar, combined with the exceptionally cloudy day did not work to my benefit in capturing the true appeal of these scones. But. I promise there is true appeal. I just don’t have the time in the day to remake the same thing, stage more photos and pretend like I know what I’m doing with a camera. As much as I may love something I make, I have a hard time repeating it right away. There are just too many other things to try!
Nevermind the photos. 
What I love most about these scones are that while they are in fact peach scones, the peach isn’t necessarily the star of the show. It’s really more like two whole wheat + cinnamon sugar scones with a thin layer of sweet juicy peaches in between. 
I will eat just about any fruit and be satisfied, but peaches never have been near the top of my list. Apples, berries, bananas, avocados, pears, grapes, watermelon, pineapple…I buy all of those fruits on the reg, while peaches never quite make it in my shopping cart. When they’re given to me on the other hand, it’s a different story. I’m not about to let a perfectly ripe peach go by without baking it into a special treat. 

If peaches are your thing though, you could easily add more to the batch, or even chop some up and mix them into the dough itself.

The whole wheat flour makes these scones hearty and substantial. They’re thick, dense and somewhat chewy, not crumbly like many other scones. They’re easy to grab on the go for breakfast or a snack, although I always recommend warming it up in the microwave for 10 seconds first.

The day after I made these, I ate one for a snack towards the end of the workday. I headed directly to the gym after work to take a Body Attack class (taught by Erica) and felt super energetic and powerful during the hour-long class. That is not always the case, since I’m more of a morning workout person. The majority of my days are spent sitting at a desk staring at a computer screen, doing no good for my energy levels. I often feel drained by the time I’m driving home from the lack of inactivity and the damage I’m doing to my eyes. Ha! I love my job, I really do 🙂 I also just like to MOVE. 
Anyway, the energy I felt during that class brings me to the conclusion: These whole wheat peach scones may have magical energy powers. Try them for yourself!

Whole Wheat Peach Scones
(Adapted from Joy the Baker)

Makes 9 scones

Ingredients:
2 cups whole wheat flour
1 cup bread flour
1/4 cup granulated sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup cold, unsalted butter, cut into pieces
1 egg
1/4 cup plain or vanilla Greek yogurt
3/4 cup almond milk (any other type of milk should work)
1 teaspoon vanilla extract
3 small peaches, thinly sliced (about 3/4 cup)
2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
Extra milk for brushing

Directions:
1. Preheat oven to 400 degrees. Line a baking sheet with a Silpat mat or spray with nonstick spray. Set aside.
2. In the bowl of a stand-alone mixer, combine flours, sugar, baking soda, baking powder and salt. Cut in the butter pieces until small pea-size crumbles form.
3. In a separate medium-sized bowl, add egg, yogurt, milk and vanilla extract. Lightly beat the mixture until well combined. Add egg mixture to the flour mixture. Beat on medium speed until dough forms.
4. Flour an open space on your countertop and knead the dough ball several times. Roll out the dough into about 1/2 inch thick rectangle. Brush half of the dough with milk. Add sliced peaches in an even layer to that same half of dough. Sprinkle the peaches with half of your cinnamon sugar mixture. Fold the other half of dough overtop of the peaches. Gently press down on the edges with your finger tips to seal the dough. Brush the top of the dough with milk and sprinkle on the rest of the cinnamon sugar mixture. Slice into 9 even squares. Gently add each one to the baking sheet.
5. Bake 14-16 minutes. Remove from oven and place on cooling rack for 10-15 minutes before digging in.

Chocolate Dipped Strawberry Scones

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Hi friends! I’m back and ready to roll. I promised you I’d have a delicious recipe for you upon my return today and I living up to that promise. At least I hope you find this as delicious as I do.

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February is right around the corner. You know what that means. Valentine’s Day! I love Valentine’s Day, I really, really do. I realize it’s a “made-up” holiday, but what’s wrong with that? It’s a day to give a little extra attention to the significant other in your life, your friends, your family, whoever! (whomever?) 
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As I continue my efforts to improve this here blog o’ mine, I know I need to do a better job of sharing recipes that are relevant and timely. This is something I learned a lot about in school when I wanted to be a journalist. Even as I moved more into the PR/marketing world, the timeliness of a story is key. 
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What good is a perfectly adorable chocolate strawberry scone the day after Valentine’s Day? By then, the fad of chocolate and red and pink colored food has passed. People are already thinking about Easter and St. Patrick’s Day.
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Okay, obviously chocolate is acceptable anytime of year and I’ll take something pink anytime as well. But for the sake of my argument, just go with me on this one. 
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I’m planning ahead for myself so that you can plan ahead too. This would make the perfect breakfast on Valentine’s Day with the bright red strawberries and sweet rich chocolate – a February 14th must-have. Not to mention it’s easy-peasey and comes together in no time. 
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If your loved one “doesn’t like chocolate,” just forgo the final step of dunking the scone into the melty goodness. But don’t be surprised if they then go off and eat the last half of your giant chocolate chip cookie you had been saving for an afternoon snack.

Doesn’t make sense to me either…

Chocolate Dipped Strawberry Scones
(Scones adapted from Eat.Live.Run)

Makes 8 scones

Ingredients:
1 1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup rolled oats
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold butter, cut into pieces
1/2 cup milk (I used skim)
2 teaspoons vanilla extract
1 cup chopped strawberries (about 5 large berries)
1/4 cup sour cream
1/2 cup chocolate chips

Directions:
1. Preheat oven to 400 degrees. Spray large cookie sheet with nonstick spray and set aside.
2. In a small bowl, combine milk, vanilla and chopped strawberries. Stir and set aside.
3. In a large bowl, combine flours, oats, sugar, baking powder and salt. Whisk well. Use a handheld pastry mixture to cut in the cold butter pieces. Continue to blend until butter pieces are cut up and well distributed throughout the mixture.
4. Pour the milk and berry mixture into the dry ingredients. Add sour cream. Using a rubber spatula, stir to combine while scraping down the sides as needed.
5. Set entire batch of dough on the cookie tray and pat down so it’s about 3 inches thick. Use a serrated knife to cut dough into triangles. Separate scones evenly on pan, at least 1-2 inches apart. Bake 14-15 minutes. Remove from oven and leave on pan until completely cooled.
6. Meanwhile, add chocolate to a small saucepan over medium-low heat. Let chocolate begin to warm for 1-2 minutes then begin to stir continuously until all morsels are melted. One at a time, dip the scones upside down into pan. Gently turn back over and let cool on wire rack or sheet of foil. Let cool at least 10-15 minutes before serving.

Pumpkin Butterscotch Scones

It is almost impossible for me to bake anything to do with pumpkin without adding butterscotch chips now. Remember the pancakes? How could you forget, right!? I hope you have made those by now. If not, just let me know and we can work something out. You have to try them! Maybe a pancake breakfast at my place. Travel expenses are up to you though, sorry.

Today I need to tell you about another fabulous pumpkin/butterscotch creation: Scones! 
The scones I have eaten and baked before have been a bit crumbly. And I think that is typically how scones are supposed to be. But these were more cake-like. Definitely softer and chewier than your everyday scone. And I wouldn’t want it any other way. 

I almost skipped out on the icing, because they honestly don’t even need it. And this is coming from a girl with the biggest sweet tooth on the planet. Then I reconsidered and decided to give it a try. It couldn’t hurt!

The icing does help bring out the scones’ inner beauty. A drizzle like this was the perfect touch. You can add more if you wish, but I wouldn’t recommend it. 
These scones were super easy to make. They are perfect for a cool fall weekend morning with a cup of tea or coffee. 
Pumpkin Butterscotch Scones
(Adapted from Annie’s Eats)
Makes about 10 scones
Ingredients:
Scones-
2 cups all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons cold, unsalted butter, cut into pieces
1/2 cup butterscotch chips
1/2 cup buttermilk
1/2 cup pumpkin puree
1 teaspoon vanilla extract
Glaze-
1 cup powdered sugar
1/2 teaspoon ground cinnamon
Dash of nutmeg
2 tablespoons milk
Directions:
1. Preheat oven to 400 degrees. Spray baking sheet with non-stick spray.
2. In a medium bowl, whisk together the first 5 ingredients. Cut in pieces of butter to the dry mix until mixture becomes crumbly. Stir in butterscotch chips.
3. In a separate bowl, combine buttermilk, pumpkin puree and vanilla. Add to dry ingredients and stir until just incorporated. 
4. Place entire ball of dough on the baking sheet and pat into a round mass, about 8 inches in diameter. 
5. Bake for about 20-25 minutes. Remove from heat and allow to cool for at least 10 minutes. Cut the baked dough into wedges.
6. For the glaze, combine ingredients in a small bowl and whisk until glaze is formed. Pour glaze into a plastic baggie, cut off tip of bag, and drizzle over scones. 
Note: From my experience, scones are best served warm, preferably right out of the oven. They will last a couple of days, but will be their tastiest the day they are baked 🙂 

Oatmeal Raspberry Chocolate Chip Scones

Scones are not something I have very often. If I am going to splurge on breakfast calories, a donut or muffin will usually win out. Even when I am not the one doing the baking, a scone is rarely my first choice at a bakery. 
As you know, I have already made both donuts and muffins recently, so it was time for a change. 

The first scones I ever made were blueberry scones (recipe to come another time). They turned out great, but took a lot of work. These were much, much easier than my first experience. I had two raspberry scone recipes saved and couldn’t decide which I would make with my fresh berries. 
Oatmeal Raspberry Scones? Or Raspberry Chocolate Scones? Tough decision!
Why not do both!?
That’s exactly what I did. I basically followed the recipe for the oatmeal scones, and added chocolate chips into the dough at the end. Problem solved. 

These are best eaten warm out of the oven and topped with butter. Maybe even a hot cup of coffee along side? Mmmmm! I think I’ll have another.

What are you having for breakfast?

Oatmeal Raspberry Chocolate Chip Scones
(Adapted from Annie’s Eats)

Ingredients:
1 egg
1/2 cup buttermilk
1 2/3 cups flour
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch of nutmeg
10 tablespoons cold unsalted butter, grated or cut into small pieces
3/4 cup fresh raspberries
1/3 cup chocolate chips

Directions:
1. Preheat over to 400 degrees. Spray a baking sheet (or two) with non-stick spray.
2. Whisk together the egg and buttermilk and set aside.
3. In a medium bowl, whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg. Add the butter to the bowl and mix with a fork or pastry blender until crumbly. Pour the egg and buttermilk mixture into the dry ingredients and mix until just combined.
4. Gently fold in the raspberries and chocolate chips.
5. Divide dough into about 8 even portions and place on baking sheet.
6. Bake for 20 minutes or until golden brown.
7. Let cool for at least 10 minutes before serving.