Easy Double Chocolate Scones

These are for the ultimate chocolate lover!

My scones are not the typical scones that are shaped and cut into wedges before baking them. Ive always felt that scone batter needs as little mixing as possible to keep it from being to tough later.

Double Chocolate Scones

Ingredients:

2 cups all purpose flour

1/2 cup + 1 tbsp of granulated sugar (Zulka brand was fantastic in this)

1/2 cup unsweetened cocoa powder

2 tsp baking powder
1/4 tsp salt
1/2 cup Butter cut into pieces (salted or unsalted butter is fine)
1 cup semi sweet chocolate chips
1/2 cup buttermilk
2 eggs

Preheat oven at 375

In mixer with paddle attachment stir all dry ingredients together SLOWLY.

Add in butter a few pieces at a time while mixing.

Let it mix till it looks like a course meal.

Add chocolate chips and let mix till evenly distributed.

Separate bowl: Combine Eggs and buttermilk -whisk together.

Add to dry ingredients while mixing slowly - only mix it just enough to distribute.

Drop by heaping spoonfuls which measures to about 1/3 of a cup of dough for each scone. Drop dough onto un-greased cookie sheet about 2 inches apart.

Bake for about 15 minutes, they will look puffy and the shine will be gone. They really don't rise too much.

DON'T over-bake! Dust powdered sugar over the scones for a nice finishing touch!

Don't hesitate to ask questions or comment!

Thanks, Enjoy!

Pumpkin Cheesecake Squares with Gingerbread Crust

Crust Ingredients:

1 package of betty crocker gingersnap cookie mix
4 tablespoons butter
1 egg

Mix cookie mix, butter, and the egg well until it appears like wet sand.
Spray glass cake pan (9x13) with cooking spray. You can use a metal pan, I don't recommend it.
Pour the crust mixture into the pan, press down to form a firm level layer of crust.


Filling Ingredients:

2 tsp pumpkin pie spice
8 oz package cream cheese - softened - leave out on counter unwrapped for 30 minutes.
14 oz can sweetened condensed milk
16 oz can of pumpkin (NOT THE PUMPKIN PIE MIX - JUST PUMPKIN!)
1/2 tsp of salt

pre-heat oven: 350 degrees

Filling: Mixing Bowl: Softened cream cheese - mix till fluffy. Then, add as its mixing very slowly: sweetened condensed milk, pumpkin, salt, 2 eggs, 2 tsp pumpkin pie spice.

MIX WELL! you don't want chunks of cream cheese in the filling, use a spatula to really scrape the sides and bottom of the bowl several times throughout the mixing process. Pour filling over the crust. Bake for 30-40 minutes - knife should come out fairly clean. Cool, and then refrigerate before serving. Should be served cold. Whipped cream or vanilla ice cream is a must with this.