I know, I know… two recipes in a row! Don’t worry, I’m not becoming another food blogger. This recipe was just too tasty to hold out on, plus if you’re following me on Instagram you know I already promised to blog this today!
I first tried my hand at making scones a few months ago. The first ones I made were pumpkin and delicious! Yesterday was yet another snow day here, and I had the strongest desire to do some baking. I had some basic ingredients in the house already, so decided to try my hand at creating a new scone recipe.
Usually when I cook (and sometimes when I bake) I just throw things together that sound good. I often cringe when someone asks me for a recipe for something I’ve made, because I usually don’t remember exactly what I put in or in what quantities! Yesterday I thought to myself “these could turn out pretty tasty – better write it down as you make it!”. Lucky for you, I followed through on that thought!
These scones are flaky, not too dry, just the right amount of sweetness, and downright delicious! Not too mention, quite easy to make! If you have allergies or just don’t have coconut oil in the house, you can sub cold butter for the oil.
Chocolate Chip Scones
1 cup whole wheat flour
1 cup white flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
6 tbs of coconut oil (not melted – solid!)
1/2 cup mini chocolate chips
1/4 cup real maple syrup
3 tbs half and half
1. Preheat oven to 425 degrees and line a pan with parchment paper.
2. In a bowl, combine the first 5 ingredients. Then, scoop 6 tbs of solid coconut oil and mix until it all becomes crumbly.
3. In a large measuring cup, or small bowl, combine the maple syrup, egg and half and half.
4. Pour the chocolate chips into the dry mixture and stir. Then, with the mixer on, slowly add the liquid. Be careful to not over-mix, and turn the mixer off as soon as the liquid is all mixed in.
5. Remove the dough and form into a ball and place on a lightly floured surface.
6. Roll or pat out the dough into a rectangle. I like to pat it so that it stands about 1/2 an inch high. You could make it a bit thicker and just add to your cooking time. Once it’s rolled out, use a sharp knife to cut it into small triangles!
7. Carefully transfer the triangles to your baking sheet and bake for about 12 minutes. The bottoms should be browning and the tops drying out a bit. If you’ve made yours thicker or the triangles bigger, add a couple of minutes to your baking time.
8. Transfer the triangles to a wire rack for cooling, and brush with a little melted butter. You could also make a simple glaze of powdered sugar and milk, but I felt like these were just the right sweetness already.