Heirloom Bakery's Sour Cream Coffee Cake - Los Angeles Times Culinary SOS

Friday, August 15, 2014

Heirloom Bakery's Sour Cream Coffee Cake
Heirloom Bakery's Sour Cream Coffee Cake

This is really, really, really good. Sometimes, I make something and say, "Well, that was a good experience...and I'll probably never make that again." This coffee cake? Totally going to make this again.

This recipe comes from Heirloom Bakery and Cafe in South Pasadena and it's via the Los Angeles Times Food Section. They have a column called Culinary S.O.S. and readers send in requests for recipes from restaurants...and the LA Times begs them for it. The LA Times test kitchen always does a great job of testing and writing easy to follow directions.

Heirloom Bakery's Sour Cream Coffee Cake
This cake starts with a topping of melted butter, chocolate chips, cocoa powder, cinnamon, pecans and brown sugar. This is spread in two layers on the cake - so each slice had some on top and in the middle. Delicious!

Be sure you have an offset spatula to smooth out the layers!

Heirloom Bakery's Sour Cream Coffee Cake

I haven't been to the Heirloom Bakery and Cafe yet, but can't wait to visit. If you are in Los Angeles, they can be found in South Pasadena.

Heirloom Bakery's Sour Cream Coffee Cake

Recipe: Sour Cream Coffee Cake

Adapted from Los Angeles Times's Culinary SOS (June 24, 2010) of Heirloom Bakery and Cafe in South Pasadena.

1/2 cup (100 grams) light brown sugar
1 tablespoon cocoa (I used Callebaut Dutch-Processed cocoa)
1 teaspoon cinnamon
1/2 cup chocolate chips (I used Trader Joe's Chocolate Chunks)
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter, melted and cooled

In a large bowl, stir the brown sugar, cocoa, cinnamon, chocolate chips, pecans and butter together. Set aside.

1/2 cup (1 stick) butter
1 cup (200 grams) granulated sugar
2 eggs, room temperature
1 cup sour cream (I used full fat)
1/2 teaspoon vanilla extract
1 1/2 cups (210 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt

1. Preheat oven to 350 degrees. Prep a 9-inch square pan by butter and flouring and/or line it with parchment paper.
2. In a medium bowl, sift together the flour, baking soda and salt. If your kosher salt doesn't go through the sieve, add that at the end and whisk to blend the dry ingredients. Set this bowl aside.
3. Using a mixer with paddle attachment, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes.
4. Add eggs, one at a time, and beat until fully incorporated.
5. Add sour cream and vanilla and blend together.
6. With the mixer on low speed, slowly add the dry ingredients. Don't overmix - stop the mixer before it is completely mixed and finish folding with a spatula until no big lumps remain. You can also fold all the dry ingredients into the batter.
7. Spoon half the batter into the 9-inch square baking pan and smooth out with an offset spatula. Top with half the topping. Add the remaining batter and smooth out. Finally, top with the remaining topping.
8. Bake until golden and a toothpick comes out clean, about 40-50 minutes.

Heirloom Bakery's Sour Cream Coffee Cake
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Cherry Blueberry Cake

Saturday, August 2, 2014

Cherry Blueberry Cake
Cherry Blueberry Cake

Cherries are no longer available in my farmer's market but I saw them at Trader Joe's. If you are lucky, grab some cherries and make this simple, simple cake. So easy. No Kitchen Aid. Just a bowl and a whisk. And you don't even need dairy products. Did I mention that this is way easy?

Cherry Blueberry Cake
Cake and Fruit. Dude, two of the best combos ever. I brought this into work and we demolished it. Make it for your next meeting!

Cherry Blueberry Cake
One bowl.
Can I tell you how nice that is? You don't even need to bust out the Kitchen Aid. Just grab a whisk.
This would be a good cake for the kids to make too.

My friend sent me a can of Bak-Klene ZT no stick spray. IT IS SO AWESOME. It will be great during Bundt season! (It's not cheap like Pam Spray, but I've not been happy with Pam's new formula. Bak-Klene works much better. You can also get it at Williams Sonoma).

The before. Blueberries, cherries, and cake.
This is my Instagram picture.

Cropped Screenshot - Cherry Blueberry Cake

Dorie Greenspan (yes, THE Dorie Greenspan) commented on the post and I freaked out. Love how my friends on Instagram used the emoji to express their delight too! :)

Cherry Blueberry Cake
Simple to make and the baking really brings out the best in the fresh fruit.

Cherry Blueberry Cake
Topped with Sugar in the Raw (turbinado)!

Cherry Blueberry Cake

Cherry Blueberry Cake
1 cup (140 grams) all-purpose flour
1 teaspoon baking powder
3/4 cup (150 grams) sugar
2 eggs
1/2 cup canola or vegetable oil
1 1/2 t vanilla
1 cup blueberries
3/4 cup cherries, pitted, cut in half
2 Tablespoon raw sugar

1. Preheat oven to 350 degrees F. Prepare a 8 or 9-inch cake pan (butter & flour or spray with baking spray) I use this great Bak-Klene ZT spray...it's rad.
2. In a large bowl, whisk together the flour, baking powder and sugar.
3. Add eggs, vanilla and oil to the bowl and whisk until just combined. The batter will be a little thick.
4. Pour batter into prepared cake pan. Smooth out top with an offset spatula.
5. Spread the fresh fruit on top of the batter.
6. Sprinkle raw sugar all over the fruit.
7. Start checking the cake at 45 minutes, until a toothpick comes out clean. Can take 45-60 minutes to bake, depending on your size of pan and the type of fruit used.

You can also use other soft fruits such as strawberries or stone fruit such as peeled peaches or apricots.
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Banana Chocolate Chunk Muffins

Thursday, July 24, 2014

Banana Chocolate Chunk Muffins
Banana Chocolate Chunk Muffins

You know those bananas in the back of the refrig? The ones you brought home perfectly yellow, but then you forgot to eat them, and then it's so hot in the house that they ripen in a flash, so you put them in the refrig, and they turn brown, and they sit and sit?

Those bananas - get them and make these muffins!

Banana Chocolate Chunk Muffins
On Monday, I woke up, remembered we had a meeting at work, threw these together, popped 'em in the oven while listening to NPR, jumped in the shower, dressed, took them out of the oven and threw them in the car for my commute. Whew! It's was a busy Monday.

Hope you are enjoying your summer! Are you participating in your library's Summer Reading Program (some have adult programs!)? I hope you are...it's a good way to stay motivated to read and relax a bit this summer. Read anything good lately? The last book I really enjoyed was The Rosie Project by Graeme Simsion.

Banana Chocolate Chunk Muffins

Recipe: Banana Chocolate Chunk Muffins
Adapted from Food & Wine (The original recipe is for 24 muffins. I cut the recipe in half except for the chocolate - the original uses mini chocolate chips)

3/4 cup (150 grams) sugar
3/4 stick butter, melted
1 cup mashed overripe bananas (2-3 bananas)
1 1/2 eggs (To get 1/2 an egg, break one, lightly beat and use half)
1 1/4 cups plus 2 (192 grams) Tablespoons all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chunks (I used Trader Joe's chocolate chunks)

1. Preheat oven to 350°. Prep 12 muffin tins.
2. In a large bowl, whisk together the sugar, melted butter, bananas and eggs.
3. In a medium bowl, whisk together the flour, baking soda and salt.
4. Add the dry ingredients to the wet ingredients and mix together just until the batter is moistened - don't overmix. Fold in the chocolate chunks.
5. Scoop batter into muffin tin. Bake for 24-28 minutes, until a toothpick inserted in the center of the muffins comes out clean.
6. Remove from oven and let sit 10 minutes before removing to cool.
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Mini M&M Chocolate Cookies

Saturday, July 5, 2014

mini m&m chocolate cookies
Mini M&M Chocolate Cookies

At work, we hit a milestone in a crazy big project so we had to celebrate. We had an ice cream social for the team and one of the ice cream toppings included mini M&Ms. By the way, I was trying to figure out how to transport the sprinkles and toppings from home to work and I used my cupcake tin! Worked perfectly.
This morning as I was pulling out all my sprinkles, I thought...what do I have to hold all these? #cupcaketrayrocks #icecreamsocial

Since we had a lot of mini M&Ms leftover, I made these chocolate cookies - the recipe was easy to find...it's on the back of the package!

mini m&m chocolate cookies

mini m&m chocolate cookies

Mini M&M Chocolate Cookies
Adapted from the recipe on the back of the 12 ounce package

1 cup (2 sticks) butter, softened
1 cup (200 grams) sugar
3/4 cup (150 grams) light brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 (315 grams) all-purpose flour
1/3 cup cocoa powder (I used 28 grams of Callebaut dutch processed cocoa powder)
1 teaspoon baking soda
pinch of kosher salt
1 cup M&M minis (The recipe calls for 1 3/4 cup M&Ms but since I was using leftovers, I only had a little over 1 cup)

Note: You need to chill the dough for an hour or overnight.

1. Cream butter and sugars together in a mixer with paddle attachment.
2. Add eggs and vanilla and blend until combined.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. With the mixer on low, slowly add the flour mixture and blend together just until combined.
5. Fold in the mini M&Ms.
6. Chill for an hour or overnight.
7. When ready to bake, preheat oven to 350 degrees.
8. Scoop out tablespoons of dough and place on cookie sheet. I like to top each cookie with a few M&Ms so I'm guaranteed some m&m on the top. If you use the full amount of M&Ms, you might not need to do this because you'll have enough M&Ms in the batter.
9. Bake 10-13 minutes. (Their instructions say 7-9 minutes for chewy cookies and 10-12 minutes for crispy, but mine were totally not done at 7 minutes)
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Peach Streusel Coffee Cake

Friday, June 13, 2014

Peach Streusel Coffee Cake
Peach Streusel Coffee Cake

It's stone fruit season. I'm in love. 
And I had a presentation to give at a meeting so I brought these. Know your audience :)

It's World Cup time! Looking forward to seeing all the games, the excitement of countries staying up to watch and cheer, lots of passionate tweets, and Cristiano Ronaldo. At work, we've been "researching" restaurants with the best TV placement for our lunches (looks like I'll be eating out for the next few weeks)!

Peach Streusel Coffee Cake
I made this once before with nectarines. This time, I added more vanilla, used peaches (the original is for peaches) and still didn't get the consistency of the liquid ingredients that the recipe calls for - oh well, it all came together.

I love coffee cakes. Not very sweet, lovely topping and, in this case, a fruit surprise.

Peach Streusel Coffee Cake
Peach Streusel Coffee CakeI used two yellow peaches in the cake (sliced thin) but you can use other stone fruit. I'd like to try some cherries and apricots!

I also used Vanilla Bean Paste because it is awesome. Have you used it? It gives you all the flecks of vanilla but it is less expensive than whole vanilla beans.

Peach Streusel Coffee Cake
When I have a meeting at work, I either bring a half-sheet or quarter-sheet pan. I bought plastic covers for them at my local restaurant supply house (similar to these) and they are pretty awesome. My covers are low profile so you can stack about three of them in the refrigerator.

Enjoy the World Cup! Between matches, make this cake! :)

Nectarine Streusel Coffee Cake
Adapted from Williams Sonoma's Peach Streusel Coffee Cake and they adapted it from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (2003).

3/4 cup (105 grams) all-purpose flour
1/3 cup (65 grams)  firmly packed light brown sugar
1/4 cup (50 grams) granulated sugar
1 tsp. ground cinnamon
6 Tbs. (3/4 stick) cold unsalted butter, cut into small pieces

1 1/2 cups (210 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg, at room temperature
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 cup milk (I used whole milk)
2 teaspoons vanilla paste or vanilla extract
Original recipe has 1 tsp. almond extract, but I did not include it
2 firm, ripe nectarines or peaches peeled, pitted and sliced 1/2 inch thick

1. Preheat an oven to 350°F. Line a 9 x 9 baking pan with parchment paper. (The original recipe calls for a  9-inch round springform pan.)

2. Make the streusel:  In a medium bowl, mix together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Place in refrigerator or freezer while assembling the rest of the cake.

3. Prepare the fruit: Peel the peaches (blanch in boiling water for 1 minute, then remove), pit and slice the fruit. I used two yellow peaches, but other stone fruits can be used.

4. Make the cake: Mix together flour, granulated sugar, baking powder and salt and set aside. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and (almond extract, if using) until creamy, about 1 minute. (The recipe calls for "until creamy" but I beat the heck out of the mixture with a wire whisk and never got a "creamy" consistency - see above.) Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.

5. Spread batter into the prepared pan and spread evenly using an offset spatula. If using a springform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.

6. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Can be served warm or at room temperature.
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How to Read & Watch your iPad or Tablet While Lying in Bed - LEVO Deluxe iPad Floor Stand!

Wednesday, June 11, 2014

My New Crazy Awesome iPad Stand

This post has a ridiculous title: How to Read & Watch your iPad or Tablet While Lying in Bed - LEVO Deluxe iPad Floor Stand!

But this thing I bought is the freaking answer.

First, this is not a sponsored post. I paid money for this thing and just love it. I know there are others who might want something like this too so I'm blogging about it. In fact, I already told a co-worker about it and she bought one for her husband who LOVES it!

However, I need to disclose that I'm part of Amazon Affiliates so if you click on the link and buy one, I get a itty bitty percent of the purchase (you aren't charged anything extra and I'll never know who bought it - but if you do click on the link and buy anything on Amazon, I appreciate it! It helps me buy Bundt pans and iPad Stands!)

Okay, last year I bought the iPad Air and LOVE IT. Seriously the best one they've made (I've used the older editions). Screen is awesome and the speakers are so much better than previous iPads (you can't DJ a wedding with the speakers, but they are totally fine to watch a movie, YouTube videos and listen to NPR in bed when you should be doing other stuff...)

But I was always kinda annoyed because it wasn't easy to read in bed. My arms would get tired if I was on my back holding up the iPad. Although it's the iPad Air and totally light, I have it in a case and that added weight. Sometimes I would prop it up with a pillow and lie on my side to read. Anyway, it wasn't the best solution.

After a bunch of searching and reading too many reviews, I decided to try the LEVO iPad & Tablet Stand, Deluxe Edition.

Oh my goodness.
Changed my life.
This is awesome.

My iPad Air (excuse the dust) is attached with the bungee-type cords, and you can angle it upside down
The unit is adjustable in height and the arm is adjustable at two points. The pad that holds the tablet or iPad can adjust 180 degrees (you can make it go completely flat or tilted up - so you can lie flat on your back and look up at the screen, or sit up and tilt it to the best angle. See the photos on Amazon for more positions)

It's versatile because you get four cords that hold in your device - so you can put an eReader in it, tablet or iPad.

The base is stable because it is so heavy. When the package comes from Amazon, it was in a big box. Then you tried to lift it and thought, "What's in this box? Weights?" Well, turns out there are weights in it! The base has a heavy weight so the thing doesn't tip over on you. Yeah, that's a good thing. (It could leave those furniture indentations on carpet because it's heavy so I move mine around every couple of days)

I think the unit is well made. It comes on four wheels so you can wheel is out of the room when you have a special guest (wink, wink) or you can move it in front of a chair or table too. You can wheel it into the kitchen and use it to "hold" your recipes on the iPad. Haven't done that yet...but I just might!

Photo from Amazon - not me and my dog 
My unit cost $189.99 and I bought it in May 2014. It has free shipping on Amazon but it isn't Prime so you have to wait a few days for it (Prime people know what I'm talking about...that long, long wait for things that don't come in 1 or 2 days!) There are only a few pieces to assemble, but the box is heavy because of the base. Also, this is the DELUXE version. The reviewers say it is better than the original. Having never seen the original, I spent a couple more bucks because the reviewers made it sound much improved. I believe Brookstone sells this in-store if you want to try it out...I just pressed "buy now" on Amazon and crossed my fingers that I like it. :)

Gotta go. I have to a couple books to read and YouTube videos to watch! (Oh dear, that's another post where I admit that I'm 43 but have the YouTube viewing preferences of a 14-17 year old teenage girl who watches Tyler Oakley videos. And Sup3rfruit - but they are really hella funny. Really, I tried to watch TED Talks and the like but... ;)

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Lemon Scones

Sunday, June 1, 2014

Lemon Scones
Lemon Scones

I made these scones in January and am finally getting around to posting them. I can't believe today is the first day of June! What happened to 2014?!

Lemon Scones
This is a super easy recipe. It uses buttermilk instead of heavy cream so I think it has a bit fewer calories (but don't worry, it has a stick of butter so it's plenty rich). The lemon flavor is delicate as zest is the only lemon flavor used in the recipe.

Remember, when making scones, you should be able to see little bits of butter. When heated, the water in the butter will create steam and cause the dough to puff up.

Lemon Scones
The original recipe from Taste of Home says you should make one large circle and cut it into 10-12 scones. However, I made two circles and made 12 scones from the two circles.

Lemon Scones
These are perfect with a cup of tea or coffee...perhaps some lemon curd or jam too.

Lemon Scones
Adapted from: Taste of Home

2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) sugar plus additional sugar for top
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (1 stick) butter, cut into cubes
1/2 cup buttermilk
2 teaspoons grated lemon zest (original called for 1 1/2 teaspoons)

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using a pastry cutter, two knives or your fingers, cut the butter into the flour mixture until the mixture resembles crumbs. Stir in the lemon peel. Pour the buttermilk over the mixture and stir until just mixed.

Turn onto a floured surface; knead a couple times and shape into two balls (or one big one). Place the ball on a parchment paper covered baking pan, and pat into a 1/2" to 3/4" thick circle. Using a knife, cut circle into wedges but don't go all the way through the dough - you are just scoring the dough. Sprinkle with sugar.

Bake at 350 degrees F for 20-25 minutes until lightly brown on the bottom and edges. Enjoy! These are good on their own, and can be served with butter, jam, or lemon curd.
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Spiced Nectarine Cake from Bon Appetit

Tuesday, May 27, 2014

Spiced Nectarine Cake
Spiced Nectarine Cake

It's a delicious time of the year. Stone fruits. Cherries. Strawberries galore.

Make this cake.
Go to the Farmer's Market, buy stone fruit and make it. You probably have all the base ingredients in the house right now!

Spiced Nectarine Cake
It doesn't make much batter (only 1 1/4 cup flour) so the fruit really shines. The batter is simply a delivery device for warm fruit. :)

Spiced Nectarine Cake
The original recipe from Bon Appetit has lemon juice and zest. Um, I totally forgot to add them, but I did take the suggestion of the reviewers and added some vanilla extract. I also baked it in this glass pie plate - the recipe calls for a 9" springform pan.

Spiced Nectarine Cake
You can serve it on a plate with some coffee, tea or even a scoop of ice cream. Or, you can be like my co-workers, cut a slide and use your hand eat it like a pizza during the meeting.

Spiced Nectarine Cake
Wow. Two blog posts in two days. And I served this cake this morning, and I'm posting it tonight. Finding my camera again has given me lots of inspiration!

Take care, Mary the Food Librarian

P.S. Make this cake!!!

Spiced Nectarine Cake
Adapted from Bon Appetit, August 2005

Difference from the Original Recipe on Epicurious:
1. Totally skipped the lemon juice and zest. Totally skipped it because I totally forgot to add it.
2. Added vanilla extract.
3. Did not have self-rising flour, used a mixture of flour, baking powder and salt
4. Only needed 3 nectarines - recipe calls for 5.
5. Baked mine in a glass pie tray (because my springform pan was in use).
6. Forgot to sprinkle the topping on the cake before placing in oven...pulled it out after 15 minutes of baking and sprinkled on top. Yes, I was a bit tired when I made this!
7. You can substitute peaches, apricots or plums.

Cake Batter:
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (150 grams) sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups (175 g) all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon kosher salt
3 medium nectarines, sliced, not peeled

3 Tablespoons sugar
3/4 teaspoon ground cinnamon

1. Preheat oven to 350°F. Butter a 9" springform pan or pie tin.
2. Sift together the flour and baking powder. Whisk in the salt.
3. Using a paddle attachment, cream the butter with sugar until light and fluffy, about 3-4 minutes.
4. Beat in the eggs, one at a time until blended. Add the vanilla.
5. On low speed, add the flour mixture and mix until just blended. Don't overmix.
6. Spread into the pan.
7. Arrange a layer of nectarine slices.
8. Mix together the topping ingredients. Sprinkle over the cake.
9. Bake until cake is golden brown and tester inserted into center comes out clean, 50-60 minutes.
10. Serve at room temp or warm from the oven.
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Banana Nutella Swirl Muffins

Monday, May 26, 2014

Banana Nutella Swirl Muffins
Banana Nutella Swirl Muffins

All in a muffin.

Let's do it. I found this recipe on The Novice Chef's blog. I had some very sad looking bananas in the fridge and wanted to use them up...and I had a new jar of Nutella. Match made in heaven!

Banana Nutella Swirl Muffins
The recipe is easy to make. Normal muffin blending with a dollop of Nutella on top. I ran about 1/3 cup of Nutella through the microwave for about 15 seconds. That made it easier to scoop and swirl. I also did not include the chopped pecans in the original recipe.

Banana Nutella Swirl Muffins
By the way, I found my camera! It's been "misplaced" for several months now...and I almost gave up hope. You know when you place something in a super SECRET place...so secret that you forget where you put it? That's me.

I could blame the fumes from the floor refinishing or paint, but I was trying to be clever...and so failed. The camera was put in a bin of kitchen equipment, with other stuff on top. I've lifted the lid on every box in the house and missed it. Yesterday, when I was putting away loaf pans in that box, I found the camera! Whoo hoo!

Note to my family and friends: Because I seem to forget this kind of stuff, I don't "hide" money around the house. Don't bother opening every book in the house looking for money when I'm gone... :)

Banana Nutella Swirl Muffins
All the muffins are unique based on your swirl pattern. Because of the Nutella, the top can get a little messy. You might want to serve them with a napkin (or you can just lick off the Nutella from your fingers!)

Banana Nutella Swirl Muffins

Find full recipe on the Novice Chef's Blog here:  http://www.thenovicechefblog.com/2013/01/nutella-banana-swirl-muffins/
My changes: Did not include pecans.
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Chocolate Scones with White Chocolate Chips

Wednesday, May 21, 2014

Chocolate Scones with White Chocolate Chips
Chocolate Scones with White Chocolate Chips

I was going through my chocolate stash and found some white chocolate chips that I forgot about. Thus, chocolate scones with white chocolate chips!

Chocolate Scones with White Chocolate Chips
I'm such a fan of scones. They are easy to make in the morning and are perfect for a morning meeting. My department has a standing weekly morning meeting, and I bought these to share.

After the meeting, I placed the "leftover" scones on a table for other staff to eat. I ran into a colleague later that morning holding one of the scones. As she walked by, she said, "I'll eat anything you bake. You can make mud pies and I'll eat 'em." Hee hee.

Chocolate Scones with White Chocolate Chips
The dough comes together very quickly. Remember - don't overmix scones. I like to make smaller scones (more to share) so I made two circles and cut each into 8 pieces. Brush some cream on top and finish with a sprinkle of sanding sugar. (I totally use sanding sugar on everything...well, except a chicken dinner, but pretty much all baked goods!)

See you soon - I'm going to try and blog more...life has been really busy! Also, my nice camera is still MIA so these photos are from my Samsung phone.

I hope you make these scones someday. They make people happy. - mary

Chocolate Scones with White Chocolate Chips

Chocolate Scones with White Chocolate Chips
2/3 cup of heavy cream (plus a little more to brush on the scones)
1 large egg
1 teaspoon vanilla extract
1 3/4 cups (245 grams) all purpose flour
1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder (I use Callebaut)
1/2 cup (100 grams) sugar
1 Tablespoon baking powder
1/4 teaspoon kosher salt
6 Tablespoons (75% of one stick of butter) cold unsalted butter, cut into small pieces
1/2 cup white chocolate chips
Sanding sugar (optional)

1. Preheat oven to 375 degrees F.
2. Mix together in the measuring cup or a small bowl the cream, egg and vanilla.
3. In a large bowl, whisk or sift together the flour, cocoa powder, sugar, baking powder and salt.
4. Cut the butter into the flour mixture with a pastry blender, two knives or your fingers until the butter is pea-size.
5. Add the white chocolate chips to the mix and stir to blend.
6. Pour the cream mixture over the batter and mix until just blended together. Don't overmix and it's okay if you don't get it all incorporated because you'll knead it a bit in the next step.
7. Place the dough on a floured surface and knead to pull everything together but try to handle the dough as little as possible.
8. For mini scones: I split the dough in half and made two circles and cut each into 8 wedges. If you want larger scones, you can press it into one circle and cut into 8 wedges.
9. Place the scones on a baking sheet (I use parchment paper for easy clean up) and brush the top with a little cream or milk. Sprinkle sanding sugar on top.
10. Bake for 17-20 minutes (depending on the size of the scones and your oven) until they are firm around the edges.
11. Cool on wire rack and enjoy!
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