Dark Chocolate Chip Scones

In our household, we are BIG dark chocolate lovers. Even the littles love it. So for one of our #boydsatbreakfast mornings, I made my famous Dark Chocolate Chip Scones! You can use whatever chocolate chips you want, but in my opinion, the dark chocolate chips make them divine! 

 I first started to make these scones back in 2012 in my college days, before I was married, and would eat them as I studied-probably why I gained 5 extra pounds that semester! At least it got me to study right?? I loved this recipe because after you make the scones, you can stick them in the freezer and pull them out whenever you feel like one-in my case, too often! haha 

I was going to just post a picture of the scones and let you dream about them, but thought I'd share the secret location to these delicious scones! It hasn't been pinned very much-and I think it needs to! This goodness is too good to keep secret. I found this recipe back in the very early days of Pinterest. The original recipe is from this cute blog! 

Scones always gave off a vibe as one of those "hard" or "tricky" recipes to follow but I was wrong! This recipe is super easy. All I use is a bowl and a wooden spoon. The key is not to over mix! Over mixing will ruin these beauties. Just like Nikki states,  "Careful handling of the dough ensures a lighter and more airy scone." AKA flaky and buttery! yum. And to make the shape, I just do the drop method-just like cookies. I like to make mine a pretty good size, so I drop them about the size of an ice cream scoop.

Get a glass of milk ready because these quick and delicious scones will be ones your family will beg for!

Dark Chocolate Chip Scones

Preheat oven to 375

Makes approx. 20 scones

Ingredients:

• 3 1/4 cups flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 Tablespoon + 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 Tablespoons cold butter, diced
• 2 cups chocolate chips *I like dark choc. chips
• 2 cups heavy whipping cream

Directions:

1. Line cookie sheet with parchment paper or silicone liner.
2. Using a wooden spoon, stir together the flour, sugars, baking powder and salt in a large mixing bowl. Cut the butter into the flour mixture, using a pastry cutter or fork, until the mixture resembles coarse crumbs.
3. Stir in the chocolate chips. Add the whipping cream to the flour mixture and stir just until the ingredients are moistened. Do not over mix! Drop the dough by large tablespoons onto prepared baking sheets, about 2 inches apart. Bake for 20 minutes. Let cool on wire rack.

To freeze: Place completely cooled scones into labeled freezer bag. When ready to enjoy, microwave one scone on a paper towel for 20 to 30 seconds.

I have loved making them for my little family and hope you will too!

Smells like Christmas

Today, my house smelled like Christmas. It was glorious. In this summer AZ heat, I needed a way to "cool" our house down and this did the trick! This cookie is my all time favorite cookie in the whole world. I love the combo flavors of white chocolate chips and cranberries-it makes me really happy-and with oatmeal and cinnamon in the mix? Well, that just makes it acceptable for breakfast right??

I searched high and low for a yummy recipe and found it here and adapted it a little. I like it way better than a traditional oatmeal raisin cookie. This cookie will not disappoint I promise you.

Oatmeal Cranberry White Chocolate Chip Cookie

Bake in oven at 350

Makes 20 cookies

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup sugar
• 1/3 cup light brown sugar
• 1 large egg
• 1 tsp. vanilla
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1 cup white chocolate chip
• 3/4 cup dried cranberries

Directions:

1. In a large mixing bowl, beat butter, sugar, and brown sugar on medium speed. 
2. Add the egg and vanilla until well combined.
3. In a medium mixing bowl, whisk flour, oats, baking soda, cinnamon, and salt. Add to the large mixing bowl and mix until just combined.
4. Stir in white chocolate chips and cranberries. Refrigerate dough for 1-2 hours.
5. Take the dough out of fridge and preheat oven to 350 degrees.
6. Scoop a heaping tablespoon of dough and roll into balls and place on parchment-lined baking sheets.
7. Bake 12-14 mins. Cool on baking sheet for 5 mins then transfer to wire racks to cool.

Enjoy!

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