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.

 

 

 

Easiest Cut Out Sugar Cookie

I have tried many “Roll Out” Sugar Cookie recipes for use with cookie cutters, and I am always surprised that many do not hold their shape or taste very good.  This is my go-to recipe, and I actually found the basic recipe on the tag of a cookie cutter.  Of course, being the weirdo I am that can’t just follow a recipe as written, I have changed it a tad.  Plus, I have about a million ways to make them really special….Hello Tangerine-Chai Sugar Cookies from Cookie Week on The Great Holiday Baking Show!  They really are my favorite thing to make from the show, and it all started with the easiest cut out Sugar Cookie recipe.  They will hold a cookie cutter shape perfectly, are not too sweet and can stand up to some icing, and the dough is easy to roll and handle.

Basic Roll Out Sugar Cookies
Tangerine and Chai Sugar Cookies, all gussied up for Valentine’s Day

Lauren’s Sugar Cookie Dough

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon additional extract, any flavor-almond, lemon, orange, etc… (optional) and/or 1 tablespoon citrus zest or fresh herbs, finely grated or chopped (I love tangerine zest!)
  • 2 1/2 cups all purpose flour*
  • 1 teaspoon kosher salt

Preheat oven to 350 degrees Fahrenheit or 325 degrees convection.  Line 2 baking sheets with parchment paper.

In a large bowl or the bowl of a stand mixer, cream together butter and sugar until fluffy (1-2 minutes).  Add egg and vanilla to mixer, beating on medium speed until just incorporated.  At this point, if you are using any citrus zest, herbs or additional extracts, add them now and mix for a few seconds.

For the dry ingredients, there are two options:

For basic dough, just add the flour and salt, mixing until the dough just comes together.

*Or for a dry mix in, such as **Chai tea, Earl Grey tea, freeze dried fruit (I love this with freeze dried strawberries!), or dried herbs and spices, run the extra ingredient and the flour and salt in the food processor for a couple of minutes until very finely broken down.  I do this step so that you don’t get bits of tea in your teeth.  Then, add the blended dry mixture to the wet ingredients.  Mix until just combined.

Chill dough for at least 2 hours.  You can chill the dough faster in the freezer, if desired.  Also, this step can be done up to 3 days in advance of baking.  Take dough out of the refrigerator, let sit at room temperature for 15 minutes.  Dust counter and dough liberally with flour, roll to just under 1/4 inch, and cut into desired shapes.  Bake for 9-12 minutes or until edges just barely get a hint of color.  Remove to cool on wire rack.  Decorate with glaze, royal icing, or whatever your heart desires!

many different cookies

**To add tea, cut open 3 tea bags and blend in the food processor with the flour.

To add freeze dried fruit, add 1 cup to food processor, pulse, then add flour and blend for a minute until combined.

Flavor combinations I like:

  1. Orange zest and fresh rosemary
  2. Lemon zest and fresh thyme (leaves only, no stems)
  3. Grapefruit zest and Earl Grey tea
  4. Lemon zest and British Breakfast tea
  5. Tangerine zest and Chai tea
  6. Freeze dried strawberries and vanilla bean seeds
  7. Fresh basil and freeze dried strawberries
  8. espresso powder and vanilla bean
  9. mint extract or fresh mint and cacao nibs
  10. Orange zest and ground cloves
  11. Fresh ginger and lime zest
  12. Freeze dried blueberries and lavender (go light on the lavender!)

The sky is the limit.  Let me know if you try any good combinations.  The trick is not to add any ingredients that are soggy or inherently waterlogged.

 

Gingersnap White Chocolate Granola with Chia and Dates (Nut-Free)

So, I am not really known for my self control around baked goods.  I can usually hold it together and only eat 1 or 2 servings of whatever I have made, occasionally sneaking a third in my closet, if it is really good.  However, I do have a weak spot for granola, and this white chocolate granola totally owned me.  Like, to the point that I had to promise myself that I would never make it again.  It was that good.

I am not going to pretend that granola is health food, like so many bloggers before me.  Yes, it has oats, dried fruit, seeds, etc…  It is very energy dense, which is great if you are a marathoner, or hiking or weightlifting a lot.  For the rest of us, let’s just say that it is delicious and leave it at that…

This actually was intended to be a teacher’s gift for Appreciation Week at our school.  Let’s just say that some of it actually made it to the teachers, and that it was difficult for me to part ways with it.  It would make a fantastic holiday teacher gift or brunch treat with some good yogurt.  You could even give it as a housewarming or hostess gift.  Pretty much anyone would be happy with it, I think.  Here’s how I threw it together with random stuff I had in my pantry:

First I mixed together the oats, sunflower seeds, chia, crushed gingersnaps, salt, spices, and chopped medjool dates (you could add the dates after the baking, if you want them to remain super moist).

white chocolate granola ingredients

Next, in a measuring cup, combine 1/3 cup oil, 1/3 cup maple syrup and/ or honey (I used about 1/2 and 1/2 of both), vanilla extract, and a heaping 1/4 cup of brown sugar.  I microwaved the whole shebang in a few 30 second increments, stirring in between until the sugar was dissolved.

white chocolate granola syrup

Pour the the wet mixture over the dry and mix well, until everything is coated.

white chocolate granola mixed

Pour this all out onto a parchment or non-stick foil lined baking sheet.

white chocolate granola on baking sheet

Bake at 350 degrees for 15 minutes, stir, and return to oven for 10 minutes.  Stir again, and bake in 5 minute increments, repeating if necessary, until the mixture is golden brown but still a bit moist.  Be careful not to burn it, and do not wait until mixture is completely dry.  This will crisp up after cooling.

white chocolate granola after baking
After baking.

See, it will crisp and clump when it is cool, and only then…

white chocolate granola complete

When it is completely cool, add white chocolate chips, and if you chose to wait to add the dates, add those as well.  If you want, dried cherries are delicious in here, as would be toasted nuts (if you are not allergic).  I wanted to keep this free of nuts for my family, but feel free to customize it with whatever you like.  I ended up adding some minced crystallized ginger, as well.  Place in a ziplock bag or in pretty treat bags, tied with ribbons and enjoy!

white chocolate granola with toppings

P.s. I highly recommend this white chocolate granola served atop tart cherry or pumpkin Noosa yogurt or Stonyfield “Oh My Yog” in gingered pear or apple-cinnamon.

p.p.s.  Feel free to leave out the chia, the dates, or the crystallized ginger.   I would highly recommend that you leave at least some white chocolate in there, because as we discussed before, this is not a health food anyway….live a little!

p.p.p.s.  If you leave out the gingersnaps (or use gluten free ones), this would be gluten free.  This is assuming you used gluten free oats and all of your other ingredients were gluten free, of course.

Gingersnap White Chocolate Granola

  • 3 cups old fashioned rolled oats
  • 1/2 cup sunflower seeds (or could sub pepitas)
  • 1/4 cups chia seeds
  • 3/4 cup Gingersnap cookies, crushed (optional, but highly recommended)
  • 1 teaspoon pumpkin pie spice blend
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup medjool dates, roughly chopped
  • 1/3 cup oil (I used canola, but vegetable or melted coconut oil would work)
  • 1/3 cup honey or maple syrup (or a combo of both works well)
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar (light or dark, your choice)
  • 3/4 cup white chocolate chips (give or take, depending on what you like)
  • 2 tablespoons crystallized ginger, minced (optional)
  • 1/2 cup dried cherries (optional)

Preheat oven to 350 degrees (I used 325 convection).  In a large bowl, mix oats, all seeds, Gingersnaps, spices, salt, and dates.

In a large measuring cup, combine oil, honey and/or maple syrup, vanilla, and brown sugar.  Whisk together.  Microwave by 30 second intervals, watching carefully.  When mixture bubbles at edges and sugar is melted, pour over dry ingredients.  Mix thoroughly to coat.

On a large, parchment-lined baking sheet, spread granola out into a thin, even layer.  Bake for 15 minutes.  Stir mixture and return to oven for 10 minutes.  Stir again.  Return to oven for 5 minute intervals, stirring in between, until mixture is golden brown, but still a bit moist in the center.  Cool completely.

Break up any large clumps into a zip top bag.  Add white chocolate, minced ginger, and cherries, if desired.  Serve or store in a air-tight container or bag.  Great as a cereal, ice cream or yogurt topping, gifting, or for snacking.

*Mine only lasted 2 days, but I would imagine it would keep for a week or more.  Good luck with it not disappearing sooner, though.