Dark Chocolate Chip Scones

I recently finished Bread and Wine by Shauna Niequist. She explores how relationships are strengthened at the table and how sharing food opens a moment of vulnerability that deepens bonds between friends. At one point in the book she points out that it is ok to still be cooking when your guests arrive. I think we get wrapped up in the idea that we can't focus on anything else while we are cooking or that we would be doing our guests a disservice by not giving them our full attention. I know when we entertain I fall into this trap of needing everything to be done and "perfect" before they arrive.

When I think back to the dinners where I needed help (and asked for it, which is the hard part) I realize those nights were different. The meal becomes more of a community effort and by working on it together each of us opened up in ways we might not just nibbling on an appetizer.

This applies to more than just dinner parties though. The other morning I had a friend over for coffee and decided to make a snack at the last minute. Normally I would have rushed around in a panic trying to make something before she got here, but instead I took my time and didn't worry if my baking would impede our conversation. It didn't of course. I mixed and kneaded and got covered in flour while we laughed and caught up. Getting warm scones right out of the oven was a nice bonus too!

An aside-if you are at all interested in cooking (or eating!) go out right now and get Bread and Wine. I will write a real review of it another day but it's phenomenal. Vulnerable and touching and inspiring. I cried (and I never cry while reading) and highlighted more than half the book. It's gooooood, darlings.

I was in the mood for chocolate when I made these scones, so I simply took the Cinnamon Sugar Scones and swapped things around. I love how adaptable scones are! The dark chocolate elevates these slightly but don't be fooled. My kids devoured these just as much as they do milk chocolate. Considering how many of these I've eaten in the last few days I may just turn into a scone by the week's end.

Have you ever tried cooking with your dinner guests? Did it stress you out or was it more enjoyable than you expected?

Dark Chocolate Chip Scones
adapted from my cinnamon sugar scones which were originally adapted from Brown Eyed Baker

Ingredients:
2 cups flour
1 tbsp baking powder
3 tbs sugar (plus extra to sprinkle on top of the scones)
1/2 tsp salt
1/2 tsp cinnamon
1 cup dark chocolate chips
5 tbsp cold, unsalted butter (cut into 1/4 inch pieces)
1 cup milk
1 tsp vanilla extract

Preheat oven to 425 degrees.
Whisk all the dry ingredients together except the chocolate. Add in the cold butter and mix with your hands or a pastry cutter until the mixture becomes sandy with only pea sized chunks of butter left. Add in the chocolate chips and stir.
Pour the milk and vanilla extract into the flour mixture and stir until combined. Pour the dough out on to a floured surface and knead into a ball. Pat the ball into a disc and cut into wedges or use a cookie cutter to cut into circles.
Place on a baking sheet lined with parchment paper. Sprinkle a little extra sugar on top. Bake for 12-15 minutes.

Cinnamon Sugar Scones

Did everyone have a nice three day weekend? It was a good countermand to the craziness lately and I spent it teaching my oldest card games, relaxing and generally getting organized. I made a lot of lists, and feel like I might have a handle on what needs tweaking in my current system. More on that later this week. In the meantime I'm balancing my to-do list with things that make me happy and getting back to baking is a big one.

Scones are one of my favorite instant gratification recipes. They are relatively easy and are done within 30 minutes. This batch was inspired by my favorite breakfast as a child (and adult, let's be honest)-cinnamon sugar sprinkled over buttered toast. Being scones, these aren't quite as sweet as my inspiration which suits my palate more as an adult. The cinnamon chips add an extra pop of flavor as you take a bite. These are perfect with a cup of tea and a good book-my favorite kind of baking!

Cinnamon Sugar Scones
Adapted from Brown Eyed Baker and Two Peas and Their Pod

Ingredients:
2 cups all purpose flour
1 tbsp baking powder
2 tbsp sugar
1 tsp cinnamon
1/2 tsp salt
5 tbsp unsalted butter, cut into 1/4 inch pieces (needs to be cold!)
1/2 cup plus 1 tbsp cinnamon chips
1 cup almond milk (can also use heavy cream)

For the topping:
1 tbsp almond milk (again, heavy cream will also work)
2 tbsp sugar
1 tsp cinnamon


Whisk all dry ingredients except cinnamon chips together. Add cold butter and mix together with your hands or a pastry blender until it becomes sandy with larger chunks of butter left (about pea-sized). Pour in the cinnamon chips and stir until they are distributed throughout.
Pour the almond milk over the butter mixture and stir until it just begins to stick together. Pour mix onto a floured surface and knead until the dough forms a ball. Pat into disc about 3/4 inch tall and either cut out in circles using a cookie cutter or slice into triangles. Place on a baking sheet lined with parchment paper.
Mix together cinnamon and sugar to form topping. Drizzle almond milk over each scone and then coat the top with cinnamon sugar  mixture.
Bake at 425 degrees for 12-15 minutes.