Is it kind of strange that the holidays are quickly approaching? I see Christmas decorations going up earlier and earlier each year but this year I did not have a problem watching them go up. I am very much looking forward celebrating thankfulness, Christ’s birth as well as the new year.
Now that I have been in the Philly area for a little more than a year we have started getting to know more people. I enjoy meeting new people and sharing a nice meal over good conversation or sometimes, nowadays, short conversation. This year, I get to host a cookie exchange party for the first time so I am looking forward having some moms come over for a little break in the week before the Christmas holidays happen.
I really enjoy baking so I am glad I will be able to share what I make with others while we have good conversation especially with no kids around. Something I miss and enjoyed doing when I was single was going out for brunch and having a good mimosa. We’re pretty good about having our own nice brunch at home but there is something about sitting out in a patio or a well-lighted area enjoying good brunch food over great drinks, away from home.
One of the foods I enjoy eating at a brunch are scones. They are not typically everyone’s favorite baked good but I think they are so versatile and they go great with hot drinks. My husband thinks they taste too much like a dry cookie but I think it just depends how they are baked and how big they are and what add-ins are placed in the batter.
I have been on a chocolate kick lately and I do not know why but looking and creating recipes using chocolate is fun. I have heard any complaints in our home about too much chocolate so that is always a good sign. What about chocolate for breakfast? I think as long as a food item is not that sweet, I think it can pass for breakfast or brunch like the White Chocolate Drizzled Chocolate Scones.
White Chocolate Drizzled Chocolate Scones
by Noelle Kelly
Prep Time: 20 minutes
Cook Time: 20-22 minutes
Ingredients (2 1/2 dozen)
- 2 3/4 cups spelt flour
- 2/3 cup Ghirardelli unsweetened cocoa
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, very cold and cut in cubes
- 1 cup Ghirardelli bittersweet chocolate chips
- 1 cup walnut pieces (optional)
- 2 Tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 cup coconut milk
Glaze
- Ghiradelli white melting wafers
Instructions
In a food processor combine the flour, cocoa, sugar, salt and baking powder. Pulse in the cold butter. Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
Remove to a large bowl and toss in the chocolate chips.
Mix together the lemon juice, vanilla and coconut milk. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.
Place 1 1/2 Tablespoons of batter on cookie sheet about 2 inches apart.
Bake at 375 degrees F for 20-22 minutes. Cool on racks.
Glaze
Melt 1/2 cup Ghirardelli white melting chocolate and place in a piping bag or a sandwich bag and cut a small slit to create zig zag on cookies.
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These scone recipes are easy and quick to make especially the drizzle on top. Even though they come out a little different, I believe, because I use spelt flour but they tasted great! I did not pad out the dough on a floured surface but spooned out the dough on a cookie sheet and lightly flattened each portion. They came out nice especially when you add the drizzle. These are triple chocolate but not at all decadent to not have for breakfast!
Ghirardelli was generous to offer one my US readers a giveaway for a $25 Gift Card to purchase any Ghirardelli baking products, especially the NEW melting wafers, to get your holiday baking started.
How about that? Enjoy!
How about that? Enjoy!
