Salted Caramel Mocha Scones

Holy crap.  I could eat these all day.  Salted Caramel anything is delicious but when you add chocolate it's a foodgasm.

I used dark, bittersweet chocolate (It is 80% cocoa and very lightly sweetened).  If you use a sweeter chocolate I would use less sugar or it may be a bit too sweet. You could also mix the two if you wanted.

Scones

2 cups unsifted, all purpose flour
1/3 cup sugar

6 tbs plus

1 tsp salt
1 tsp baking powder
2/3 cup plus 3 tbs heavy whipping cream, divided
1 cup dark chocolate chips

Preheat Oven to 425.

Mix the flour, sugar, salt, and baking powder until combined.  In a food processor, or in a large bowl using a pastry cutter, add the butter and pulse until it looks like crumbs.  Add 2/3 cup whipping cream and chocolate chips and mix until well combined.  

Roll dough onto a lightly floured surface and knead about 10 times.  Form the dough into a  1 inch thick circle and cut into eight pieces, like a pie.  

Arrange them on a baking sheet and brush with the remaining heavy cream.  Bake for 12-15 minutes or until the tops are golden brown.

Caramel Frosting

1 cup caramel (I used caramel squares from the grocery store, unsalted and not flavored.  I used about 14 squares but it will vary depending on the kid you use).

1 tbs unsalted butter

On a double boiler, melt the caramel squares with the butter.  Whisk constantly to prevent sticking.  When the scones are cool enough to handle but the caramel is still warm and not set, dip the tops of the scones in the caramel.  You could also spoon the mixture onto the scones, making sure to completely cover the top.  

Topping

3 tbs course sea salt

1 tsp sugar

3 tbs dark chocolate chunks, chopped very finely (Next time I'm going to grate it with my microplane zester so it's nore like chocolate shavings).

Sprinkle the salt mixture over the scones before the caramel completely cools. 

Raspberry White Chocolate Scones

Breakfast Win!

Mom Points!

These are so easy, too.  And a switch up from everything Cranberry and orange right now.  I'm making these Chrsitmas morning:-)

Ingredients

2 cups unsifted, all purpose flour
1/3 cup sugar

6 tbs plus 1 tbs unsalted butter, divided

1 tsp salt
1 tsp baking powder
2/3 cup plus 3 tbs heavy whipping cream, divided
1 cup plus 1/2 cup white chocolate chips, divided

1/2 cup fresh or frozen, unsweetened raspberries *See note below

Preheat Oven to 425.

If you are using fresh raspberries, wash them well and cut each in half.  If you use frozen, put them into a colander and wash with cold water, then run water over them until the juice below them runs clear.  then lay them out on paper towels and pat them dry.  Set them aside.  If you skip this process, the scones will turn pink and may be too juicy, so they won't have the right consistency. 

Mix the flour, sugar, salt, and baking powder until combined.  In a food processor, or in a large bowl using a pastry cutter, add 6 tablespoons of butter and pulse until it looks like crumbs.  Add 2/3 cup whipping cream and 1 cup of white chocolate chips and mix until well combined.  Add the raspberries last and mix as little as possible.  If you were using a food processor, I would transfer the dough to a bowl and mix with a spoon to prevent the berries from falling apart. 

Roll dough onto a lightly floured surface and knead about 10 times.  Form the dough into a  1 inch thick circle and cut into eight pieces, like a pie.  

Arrange them on a baking sheet and brush with the remaining heavy cream.  Bake for 12-15 minutes or until the tops are golden brown.

In the meantime, on a double boiler, melt the remaining white chocolate with the remaining butter.  Whisk constantly to prevent sticking.  Drizzle over the scones after they are out of the oven.

Enjoy! 

Cranberry Orange Mini Scones with a Creamy Ginger Glaze

Busy Mama Recipes



Every Sunday I have brunch with my family, and tomorrow it's my turn to host. I made a practice run with a recipe today and loved it. Knox has deemed them "the most yummy cookie", so I think they'll be acceptable at tomorrow's get together.  Plus, the combination of cranberry, nutmeg, orange, and ginger are perfect for this time of year. 

Scones

2 cups ap flour, unsifted
1/4 cup sugar

2 tbs brown sugar
1 tsp salt (omit if you use salted butter)
1 tsp baking powder
6 tablespoons butter
1 pinch nutmeg
2/3 cup heavy whipping cream plus 2 tablespoons for brushing
Zest of one orange * Learn how to zest an orange without making the recipe bitter
1 cup Craisins (or dried, lightly sweetened cranberries)

Preheat Oven to 425.

In a food processor, combine the flour, sugars, nutmeg, salt, and baking powder and pulse a couple of times. Add the orange zest and butter and pulse until it looks like small crumbs. Then add the cream and mix until it is well incorporated.

Next, on a lightly floured surface, dump out the crumbly dough. Add the berries and knead with your hands until its very well mixed ( about one minute). Divide the dough in half, and form each half into a one inch thick circle, then cut into eight pieces (like a tiny pie).

Arrange them on the baking sheet and paint with the remaining heavy cream.

Bake for about 12 minutes, or until they're golden brown on top. After they cool, spoon the glaze (recipe below) evenly over each one. Make sure to refrigerate the leftovers (if there are any;-))

Creamy Ginger Glaze

1 tbs orange juice (fresh squeezed from the orange you zested earlier)

1 tbs heavy cream

1/2 tbs ground ginger

2 cups confectioners sugar

Whisk together in a small bowl until smooth.  This glaze should be very thick.  Since it contains milk it should be refrigerated if not eaten.