Mini Chocolate Chip Scones with Vanilla Bean Glaze

I make quite a few variations of these scones, and they are always wildly popular. My kids love these Mini Scones with Chocolate Chips and tempting speckled Vanilla Bean Glaze icing. They are perfect for a grab and go breakfast or a sweet after school snack. They freeze beautifully after baking, and make a great housewarming gift. They are pretty much perfection in scone form. This recipe is adapted from Kittencal’s Blueberry Sour Cream Scones on Food.com

First, combine your sugar and other dry ingredients in a large food processor. Pulse a few times to combine evenly.  Cube or slice your cold butter to make it easier to process.  Pulse 10-15 times until pea sized bits of butter remain in the dry mixture.

Next combine the sour cream (or yogurt), egg, vanilla, and baking powder in a measuring cup.  Whisk well to combine.  Pour into processor and pulse until a shaggy dough forms.  Remove to clean surface and knead briefly, just until dough comes together.

Knead in chocolate chips (mini-chips would have been fabulous, but I was out of them and snowed in….).

Next, roll each section into a ball and flatten into a disk.  Cut each disk in 4, then cut each section in half again so that you have 8 wedges per disk.  Place 1/2 inch apart on parchment lined baking sheet.  You can be OCD like me and place them in a back and forth pattern, or you can be normal.  That is your call.

Bake scones at 350 degrees for 15-17 minutes or until edges turn slightly golden brown.  Do not over-bake.  We do not want dry scones!  Let cool for  few minutes before dipping in glaze.

To make the glaze, whisk together powdered sugar, milk or half and half, vanilla, vanilla bean specks, a pat of melted butter, and a pinch of salt.  Dip the top of each scone in glaze and let set on wire rack until dry to the touch.  Serve or freeze for later, as desired.

Enjoy with tea, coffee, or milk.  Freeze before glazing in large freezer bags for up to 2 months.  Try variations like swapping out the chocolate for blueberries, adding orange zest, swapping cranberries and lemon zest for the chips, and more…This is a very adaptable recipe.

Mini Chocolate Chip Scones with Vanilla Bean Glaze

Makes 32 mini scones or 16 larger scones

Dough:

2 cups all purpose flour

1 cup whole wheat flour (or you can just use another cup of AP flour)

3/4 cup sugar

2 teaspoon baking powder

1/4 teaspoon cream of tartar

3/4 teaspoon salt

1 1/2 sticks (12 tablespoons) cold unsalted butter, diced

6 ounces sour cream or Greek yogurt

1 egg

1 teaspoon vanilla extract

3/4 teaspoon baking soda

1 cup chocolate chips (mini or regular, or any other mix in you would like-nuts, chips, dried fruit, blueberries, etc…)

for the glaze:

1 cup powdered sugar

2 tablespoons milk or half and half

1/2 teaspoon vanilla extract

1/2 vanilla bean, split and scraped (optional)

1/2 tablespoon butter, melted (in microwave is fine!)

Small pinch of salt

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.

In food processor, combine flour, sugar, baking powder, cream of tartar, and salt.  Pulse to combine.  Add cold butter chunks to processor, pulsing a few times to combine until butter is pea sized.

In a measuring cup, whisk to combine sour cream (or yogurt), egg, vanilla, and baking soda.  Pour into processor.  Pulse until a shaggy dough forms.  Dump dough out onto a clean surface and knead a few times, just until dough comes together.  Knead in chocolate chips quickly and gently.  Dived dough into 4 for mini scones, 2 for larger scones.  Take each section and form a ball.  Flatten balls into 1 inch high discs.  Cut each disc into 8 wedges, like you would cut a pizza.  Place scones onto parchment-lined baking sheets.  Bake 15-17 minutes or until edges just start to brown.  Center will still be a tad soft, but will set when cool.  Cool for 3-5 minutes on wire rack before glazing.

To make the glaze icing, whisk together powdered sugar, milk or cream, vanilla extract, Vanill bean caviar, melted butter, and salt.  Dip top of each scone in glaze or drizzle on top of slightly warm scones.  Set on wire rack to dry.  Serve or store covered.  Scones may be frozen before glazing in zip top freezer bags for up to 2 months.

 

 

 

Healthy Oatmeal Banana Chip Cookies

I realize that I might seem a bit Dr. Jekyll and Mr.Hyde with this blog- One week decadent desserts, the next healthy treats, with almost no in between. That is actually pretty much the way I roll with my diet in real life, too. I love to eat for absolute pleasure and look for rich, gooey sinful treats that are no good if made “low fat” or “low sugar” or my favorite… “low carb.” I eat that way until it catches up with me, then it is time to reign it in and eat a healthier, whole food type diet. Recently, I decided that this oppositional yo-yo approach is not great for me, mentally or physically. So, I am going to work on balance this year, having the occasional decadent treat, but mostly opting for better choices for my health. Enter the “Healthy Oatmeal Banana Chip Cookie.”

I had been seeing a similar recipe pop up on Facebook from time to time. That other recipe pretty much consists of bananas, applesauce, almond milk (a no-no in this nut free home), oats, raisins, and a couple of other ingredients. I decided that the recipe looked flawed to me (too much liquid), and I could recreate it in a yummier (albeit slightly less perfect nutritionally) way. I cut a lot of the liquid, added some soy nut butter (you could use almond or peanut butter), and added a small but satisfying amount of brown sugar and mini-chocolate chips. Voila! A healthy cookie that would make the perfect pre-workout energy/carb boost without breaking the caloric bank. There is no butter in there, and only a minimal amount of brown sugar for flavor. They have a nice dense, chewy texture and are best enjoyed warm. You could reheat them in the toaster oven for a minute before serving.

Overripe bananas
I always have overripe bananas laying around.

Begin with 3 very ripe (brown) bananas. Mash those babies up with one egg, a teaspoon vanilla, 1/4 cup dark brown sugar, and 1/4 cup of soy nut butter (or almond or peanut butter!). Stir in 2 cups of old fashioned or rolled oats and 1/4 cup mini chocolate chips. The dough will be wet, but will firm up during baking. Scoop out cookies and spread them out slightly on the parchment, leaving a little bit of space between cookies. They won’t spread much. Bake for 14-16 minutes at 350 degrees on parchment lined baking sheets. Makes 12 large cookies (about 100 calories each) or 24 smaller cookies (50 calories each). The larger ones are great as a breakfast cookie. Serve warm or reheated.

Allergy friendly versions:

You could definitely make these dairy-free by using chocolate chips that contain no dairy ingredients.  You could leave out the egg, and I think they would still work, though I have not tested them.  At that point, they would be vegan.  If you used gluten-free oats, they would (obviously) be gluten free as well.  If you are not eating added sugar, feel free to leave out the brown sugar and/or chocolate chips.

Healthy Oatmeal Banana Chip Cookies

Healthy Oatmeal Banana Chip Cookies

Healthy cookies, warm and ready to enjoy!

Ingredients

  • 3 overripe bananas
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar
  • 1/4 cup soy, sun, almond, or peanut butter
  • 2 cups old fashioned rolled oats
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Mash bananas in large mixing bowl.
  3. Stir in egg, vanilla, brown sugar, and "nut" butter.
  4. Stir in oats and chocolate chips.
  5. Spoon 12 large cookies or 24 smaller cookies onto parchment paper, spreading batter out slightly until 1/4 inch thick. Batter will be wet, but will firm upon baking.
  6. Bake for 14-16 minutes or until golden around edges.
  7. Let cool 5 minutes and serve warm.
Recipe Management Powered by Zip Recipes Plugin
https://cloudsofcream.com/712-2/