Chocolate Chocolate-Chip Scones

Sunday marked the Hubster’s 38th birthday. In years past, we have packed up the car and spent his birthday week with family at the beach, however this year we decided to stay back and relax at home. To make his birth week extra special, I came up with a theme for each day leading up to his official birthday. On Monday, the hubs got a few of his favorite king size candy bars with a handmade card that read “You are my king.” Tuesday left him following clues all around the house leading him to a few little geeky gifts. And on Wednesday, I woke up in the wee hours of the morning to make him breakfast in bed…specifically, these decadent Chocolate Chocolate Chip Scones with homemade caramel sauce.

Chocolate Chocolate Chip Scones

During the school year, I am always up and out the door by 6:45 and the Hubster is left to fend for himself for breakfast. So when summertime rolls around, I like to take the time every now and then to make him something extra special to make up for all the months of breakfast drive-thrus and microwavable biscuits.

Chocolate Chocolate Chip Scones

If you’ve got a spare 30 minutes, then you have these rich, delectable chocolate scones. I had already planned to make them, however this recipe is so simple, that I already had everything to make them in my kitchen, so no need for a grocery trip. Bonus.

Chocolate Chocolate Chip Scones

Chocolate Chocolate Chip Scones

Yield: 8 scones

Recipe by Carrie

Ingredients

  • 3 cups flour
  • 1/4 cup cocoa
  • 1 tablespoon + 1 teaspoon baking soda
  • 1 teaspoon baking spice
  • 2 tablespoons castor sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup whole milk
  • 10 tablespoons {1 1/4 sticks} butter, chilled and cut into 1/2 inch cubes
  • 1/2 cup mini-chocolate chips
  • 1 large egg, beaten well for egg wash
  • Caramel sauce, homemade or store bought {optional}

Instructions

  1. Preheat oven to 425 degrees and line baking sheet with silapat or parchment paper.
  2. In a small bowl, beat 2 eggs and milk; set aside.
  3. In your stand mixing bowl, sift flour, cocoa, baking soda, baking spice, sugar, and salt.
  4. Using your paddle attachment, add butter and mix on medium speed until the mixture looks like the consistency of wet sand; You should only have pea-sized bits of butter.
  5. Using a spatula, fold in the mini-chocolate chips.
  6. On low speed, add your egg-milk mix to your dough mixture until dough just comes together.
  7. Turn out dough onto your well-floured work surface.
  8. Knead your dough just a few times to prevent it from sticking to the surface; do not overwork.
  9. Flour your rolling pin and roll out your dough into a 3/4-inch round.
  10. Using a knife, or better yet, a pizza cutter, slice your dough into 8 slices.
  11. Brush the tops of your slices with the egg wash, making sure not to let it drip down the sides.{This can prevent the dough from rising properly.}
  12. Sprinkle the tops of your scones with sanding sugar.
  13. Place scones in the oven and reduce the temperature to 400 degrees.
  14. Bake for 15-20 minutes and let cool for 10 minutes.
  15. Drizzle with caramel sauce right before serving.
  16. May be served warm and can be stored in an airtight container for 2-3 days.
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Caramel Sauce

 

 

 

Bananas Foster Muffins

So here is how last Saturday went.

Me: Honey, what do you want for breakfast? I was thinking muffins.

Hubster: Sounds good to me.

Me: What kind do you want? I have apples, bananas, raspberries…{voice trailing off to tackle mound of laundry}

Hubster: I don’t care. Whatever works for you?

Me: Banana muffins then. Banana muffins with rum. Banana muffins with rum and brown sugar. Banana muffins with rum and brown sugar and homemade caramel sauce.

And that’s how it’s done.

Banana Fosters Muffins

It is crazy how easy these muffins came together. I mean, I mashed the ripe bananas I had using my stand mixer and then piled the rest of the ingredients in, starting with the wet and ending with the dry. I put them in the oven for 15 minutes or so and while that was baking, I made the caramel sauce. The caramel sauce came together in 10 minutes and I cannot tell you how amazing it is. {That post is coming later this week, but I know for a fact that SprinkleBakes has a great recipe for Caramel Sauce too.} So within the hour, I had warm, ooey-gooey, pop-in-your-mouth Banana Fosters Muffins. Just because.

Banana Fosters Muffins

Banana Fosters Muffins

Serving Size: Makes 3 dozen mini-muffins

Recipe by Carrie

Ingredients

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-3 ripe bananas
  • 2 tablespoons rum {optional}
  • 1 egg
  • 1/3 cup vegetable oil
  • caramel sauce {homemade or store bought}
  • brown sugar

Instructions

  1. Preheat oven to 350 degrees and line mini-muffin pan.
  2. In your stand mixing bowl, mash ripe bananas on low speed.
  3. Add vegetable oil, egg, and rum and mix well.
  4. In separate bowl, combine flour, sugar, baking soda, and salt.
  5. Add dry ingredients to the wet ingredients a little at a time until well incorporated.
  6. Fill muffin well 2/3 full and top with brown sugar.
  7. Bake for 15 minutes or until toothpick inserted comes out clean.
  8. Drizzle with caramel sauce.
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Banana Fosters Muffins

You can line your mini-muffin pan with muffin liners, like I did, or spray wells with flour spray to avoid wrappers altogether.

Banana Fosters Muffins

Sprinkle tops of muffins with brown sugar before they go in the oven to give them a sweet, crispy layer on top.

Banana Fosters Muffins

And so the perfect Saturday morning treat was born!