Tag Archives: sally’s baking addiction

Scones: First Attempt (With Tasty Results!)

4 Apr
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My husband and son cuddling our newborn niece ❤

I mentioned recently that I was going to be baking some items to bring to my brother in law and sister in law when we went to visit them and our BRAND NEW NIECE – one of the things I made (with the help of my little sous chef!) were some these No Bake Cereal Bars which were easy to make and turned out great!

I also said I was going to attempt scones for the first time – and truthfully I was nervous! I don’t know why – but scones seemed like fancy, and higher difficulty level than most baking I usually did – but nonetheless, I was determined to give it a go

I started by getting a recipe recommendation from a friend who had recently made scones a bunch of times – and has made this exact recipe multiple times (and I was lucky enough to try some when we had brunch together – so good!)

Cinnamon Chip Scones
Recipe Courtesy of Sally’s Baking Addiction)

Ingredients:
Scones
2 cups (250g) all-purpose flour (careful not to overmeasure)
1/2 cup (100g) packed light or dark brown sugar
2 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
8 Tablespoons (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream (plus a little extra for brushing)
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups cinnamon chips1
optional: coarse sugar for sprinkling on top before baking
Glaze
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) black coffee (or milk/half-and-half/cream for a plain vanilla glaze )
1/4 teaspoon vanilla extract

Directions:
-Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt.
-Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
-In a small bowl, whisk the cream, egg, and vanilla together.
-Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened.
-Slowly and gently fold in the cinnamon chips. Try your best to not overwork the dough at any point. Dough will be a little wet.
-Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife.
-Using a pastry brush (or your fingers!) brush lightly with a little bit of cream and then sprinkle with coarse sugar, if using. Separate the scones and line them on the baking sheet with a little space between each one.
-Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
-During this time, make the glaze by whisking all of the glaze ingredients together until completely smooth. Drizzle over scones right before serving.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

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Not gonna lie – the butter grating was a huge pain – it took forever and the butter was so hard from being frozen that I actually got a workout in just to get it grated

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Gloriously fragrant dough

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Before and after their time in the oven (they look a lot better once baked!)

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Drizzle on the glaze? Screw that – how about we heap it on? 

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The new parents enjoying the finished product

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My brother in law sent me this a few days ago – I am so glad they enjoyed them!

A few notes:
-Ok the butter grating – I mentioned above how I didn’t love it – and honestly next time I might forego it altogether. I would still freeze the butter but I would probably just cut it into small chunks and then work it in that way
-I kinda want to experiment with a smaller scone – like 16 instead of 8 per batch? Obviously I would have to bake them for less time – but I like the idea of a smaller version for like a brunch or baby shower or something like that
-I substituted maple syrup for coffee in the glaze (mostly because I was too lazy to brew some coffee!) and it turned out great – a substitution I would recommend if you don’t like the idea of using coffee – BUT the coffee version tastes amazing too so if you want to stick to recipe you won’t be disappointed

I don’t know what I was scared of! They really weren’t that hard to make, and they are pretty impressive looking and make a great gift! Oh – and they taste good – so – that is a plus, too obviously!

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Celebrate Your Next Birthday (Or ANY Day Really) With These Cake Batter Chocolate Chip Cookies

16 May

I have been making funfetti cookies for years – they are cheap, easy to make, and they taste delicious – so what’s not to love about that, right? I was actually about to make another batch of those to gift to someone for their birthday when I came across these online – Cake Batter Chocolate Chip Cookies – basically a hybrid funfetti and chocolate chip cookie – all in one pretty, colorful treat!

Cake Batter Chocolate Chip Cookies  (Recipe Courtesy of Sally’s Baking Addiction)

Ingredients:

  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup yellow or vanilla boxed cake mix (I typically use vanilla cake mix – you just need the DRY mix)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup  chocolate chips (I used 1/2 cup of white and 1/2 cup of semi-sweet chocolate chips)
  • 1/2 cup sprinkles
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Assembled ingredients ready for action! Side note – this is a perfect time to use up all those half empty containers of sprinkles you have sitting around!

Directions:

  1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

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    Various stages of dough-inc the hodge podge of sprinkles (Easter, Valentine’s, Christmas – all present and accounted for!)

  3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much
  4. Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats
  5. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Make sure to keep dough chilled when working in batches.
  6. Bake the cookies for 10-12 minutes until edges are slightly browned. Mine take 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You can also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

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    Obviously you can’t smell through the screen – but trust me – the smell that fills the kitchen as these bake is divineeee

  7. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
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I love the look of these – all the colors of the sprinkles, and the dots of the white and semi sweet chips – so pretty and unique!

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

….Of course, freezing the baked cookies or the dough itself would mean that you would have to have some left after making a double batch…oops….

 

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My littlest critic approved of them (after intense pre-inspection!)

Needless to say – these were a hit – as a gift, and in my own house, too! One to make again, for sure!