Ready, Set, Weekend with Simply Beautiful Eating
How’s your week going so far? I know it’s only Tuesday but at least we can put Monday behind us and move on. I just had to share these with you today to give you some baking inspiration for the week ahead.
What you’re looking at here is simply a compilation of what I had in my pantry and fridge.
Some good quality chocolate, butter, dried tart cherries and a load of confectioners sugar. I’m sure most of you have gone shopping and bought a full bag of something that you already had a full bag of at home. Case in point with the confectioners sugar. I now have two full bags but not to worry. I’ll think of something to do with it.
Anyways, I’m forever and a day buying things that I don’t need or as Steve says “why did you buy all of this sh*%t, junk and crap”?
Because I need it and may use it one day. YA. Right. One day.
Scones sounded like a good idea to me so this was the ONE day that all the crap that accumulates in my cupboards was finally be put to good use.
I was right.
These were triple D.
and DANG good.
So what’s the best part about making scones? Virtually everything. One bowl, a few ingredients and about 30 minutes. Could this be easier? NO.
I’ve had my share scones in my lifetime, but these are now one of my faves. They’re perfect to welcome in the cool autumn weather we are finally starting to have here AND I am giving you full permission to eat them HOT right outta the oven (that’s only if you can’t wait to drizzle them).
Take a look at the end result. JUST THE BEST.
DOUBLE CHOCOLATE TART CHERRY SCONES WITH ESPRESSO DRIZZLE
- 1¾ cups all-purpose flour - ½ cup good quality unsweetened cocoa powder - ⅓ cup granulated sugar - 1½ teaspoons baking powder - ½ teaspoon kosher salt - ½ cup (1 stick) unsalted butter, cold - ½ cup semi sweet chocolate chips - ⅓ cup greek yogurt - ⅓ cup coconut milk - 1 large egg - 1 teaspoon vanilla extract - ⅓ cup dried tart cherries - Drizzle - 1½ cups confectioners sugar - 2 tablespoons espresso - ½ teaspoon vanilla extract - ½ teaspoon maple syrup
1) Preheat the oven to 375F and a line a baking sheet with parchment paper or silicone mat. 2) Place the flour, cocoa, sugar, baking powder, and salt in a large mixing bowl and whisk to combine. 3) Using a pastry blender, cut in the butter until the pieces are pea-sized. 4) Add the chocolate chips and dried tart cherries. 5) Stir the yogurt, coconut milk, egg, and vanilla together in a liquid measuring cup. 6) Pour into the dry ingredients, and stir together just until the dough gathers itself into a ball. Get in there with your hands if you have to to knead the ingredients together. 7) Transfer the dough to the prepared baking sheet, and flatten it to a thickness of about 1½-inch. 8) Score into 8 equal wedges, and bake for 20 to 22 minutes, or until set. 9) Make your drizzle by combining the confectioners sugar, espresso, vanilla and maple syrup. 10) Let your scones cool down a bit before drizzling them. They can still be warm but not too hot otherwise the drizzle will fizzshnizzle.
See you next week!