Chocolate Scones

20180227_091803 sconeHere is a delicious recipe. You will need the following ingredients:

  • 2 1/2 c. flour
  • 2 T. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 5 T. butter
  • 1/3 c. milk
  • 2 eggs
  • 1/4 c. maple syrup
  • 1/3 c. + 2 T. molasses
  • 1 1/4 c. chocolate chunks

Line baking sheet with parchment paper and set aside. In a large bowl: add sugar, flour, spices, baking powder, salt, and baking soda. Blend well. Cut the butter into small cubes. Using a pastry cutter or fork, work the butter into the flour mixture until it resembles coarse meal. In another bowl, add milk, syrup, molasses, and 1 egg. Blend well. Stir into the flour mixture. Fold in the chocolate chunks. Optional: For an extra spicy flavor, add 3 T. crystallized ginger. Transfer the dough to a floured surface and gather the dough into a ball. Pat the dough into a flat circle about 1 inch thick. Transfer to a plate and place in freezer for 20 minutes.

Preheat oven to 425 degrees F. Remove dough from freezer and slice into 6 triangle wedges. Place scones on prepared baking sheet. Meanwhile, beat the remaining egg with a T. of water. Brush the tops of the scones with the egg wash. Sprinkle sugar on top if desired. Bake 12-16 minutes until golden brown. Cool on rack. Store leftovers in an airtight container.

Snickerdoodle Ice Cream Sandwiches

My mother used to make snickerdoodle cookies, when I was a kid, and it was one of my favorite cookies. Here is a recipe that follows that tradition but is a better dessert. You will need these ingredients:

  • 1 cube of butter
  • 1 cup sugar
  • 1 egg
  • 1 1/2 cups flour
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • dash of salt
  • 1 T. brown sugar
  • 2 tsp. cinnamon
  • 2 T. granulated sugar
  • 2 cups vanilla ice cream

Preheat oven to 400 degrees. Melt the butter in the microwave for about thirty seconds. Remove and pour it in a mixing bowl. Add the cup of sugar and egg. Blend well. Add the flour, baking soda, salt, and cream of tartar. Mix well. Set aside. In a small bowl, add the brown sugar, cinnamon, and 2 T. of granulated sugar. Shape dough into balls and dip into cinnamon-sugar mixture. Place balls on ungreased cookie sheet, about 2 inches apart. Bake for 8-10 minutes until lightly browned on edges. Remove from oven and allow to cool on wire rack. After cooled, you may scoop ice cream onto a cookie and top it with another cookie. Press gently to flatten ice cream. Wrap in plastic or wax paper. Freeze sandwiches overnight.