"Death by Chocolate" Scones

Every once and a while I have a "scone" day and make a few batches of different scones to freeze for Tom to take to work. He either reheats them or lets them defrost a few hours and eats them at room temperature.

These are my FAVORITE scones and they never seem to make it to the freezer! I try not to make these too often because I have absolutely no will power when it comes to eating all 12 of these scones. Thank god I have a husband to help eat these! I cannot wait to bake these with Layla when she gets a little older, this is recipe I would like to pass down. If I must indulge in a chocolaty treat, this is the one I am going to eat. It is worth every calorie in my opinion :)

This would be a great recipe if you are having people over from Easter brunch. I will be sure to have a batch of these for everyone Easter Sunday morning. There is nothing better than one of these scones warm out of the oven..mmmmm

Death By Chocolate Scones
Makes 12 scones

Ingredients:
9 oz semi-sweet chocolate chips
1/4 cup cocoa powder
1/2 cup sugar
2 2/3 cups flour
3 tsp baking powder
1/2 tsp salt
6 tbsp cold butter-diced
3/4 cup milk
1 egg

1. Preheat oven to 400 degrees F.

2. In a food processor chop 1/2 the amount of chocolate chips. Place chopped chocolate into a large bowl and add in cocoa, flour, sugar, baking powder and salt.

3. With a pasrty blender or two knives, cut in diced butter until incorporated. (Mixture should have pea sized pieces of butter) Add in remaining chocolate chips.

4. Whisk together milk and egg. Add to dry ingredients and stir until moist. Knead dough a few times until it forms a ball.

5. Cut ball into 3 sections and flatten into a 1" disc. Cut 4 triangles from each disc and place them on a parchment lined baking sheet. (12 scones total)

6. Bake at 400 degrees for 15 minutes.

The Best Gluten Free Chocolate Chip Muffins

I have not been posting very often these days, but when I come across a recipe that I feel I must share I am happy I still have this blog. We are snowed in this morning which means it is a perfect day to do some baking. It is getting easier and easier to bake with Layla who is now 2 years 5 months. Each time is a little less messy. I measure the ingredients and let her dump it in the bowl and mix it around. 

The good part about baking GF muffins with Layla, is all the flour we spill on the counter tops won't get me sick by cross contaminating. I came across a recipe from the blog Gluten Free Goddess for apple-cinnamon muffins and decided to adapt the recipe to the ingredients I had on hand in my kitchen. 

I am so amazed by the results. Typically, gluten free muffin recipes can be either too dry and crumbly or too doughy. These muffins come out so light and fluffy, you would never guess they were GF. The combination of buckwheat flour and sorghum flour make these muffins a healthier whole grain version of the usual all purpose flour muffin. I would use this muffin batter as a base and add in any of your favorite flavors. In these muffins, I did a combination of raisins and semi-sweet chocolate chips. Layla and I have already eaten two each :) 

Gluten Free Chocolate Chip Muffins
Makes 12 muffins

Ingredients:

3/4 cup GF buckwheat flour
1/2 cup sorghum flour
1/4 cup tapioca starch/flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1 cup  applesauce (I used original flavor) 
1/3 cup canola oil
3/4 cup organic brown sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/4 cup of apple juice
1/3 cup semi-sweet chocolate chips
1/4 cup raisins-optional


1. Preheat the oven to 350ºF. Line a muffin tin with 12 paper liners. 

2. In a large mixing bowl, whisk together the dry ingredients from buckwheat flour to cinnamon

3. In another bowl, whisk together wet ingredients: apple sauce, brown sugar, vanilla extract, eggs and juice. 

4. Add wet ingredients into dry and mix until batter is smooth. Do not over mix. 

5. Mix in chocolate chips and raisins (or any other add-ins you prefer)

6. Using a standard size ice cream scoop, scoop batter into 12 muffin cups. 

7. Bake in preheated oven for 20-25 minutes (I baked mine for 22 mins) Test with a tooth pick to make sure they are cooked through and remove from oven. Let cool on a wire rack.8. You can freeze these muffins by wrapping them in plastic wrap once they are completely cool.