Category: Recipes

Strawberry Chocolate Scones

Here’s another tasty recipe we tried and loved!  (What is this, a food blog??)

We’ve been making savory scones for a while now, and they turn out fantastic every time. This time, we decided to tweak the base recipe for the savory scones and turn them into a sweet treat. We used freeze dried strawberries, which we picked up at Trader Joe’s but you can get them on Amazon. You could certainly use fresh berries, but they will add a lot of moisture to the dough; to combat this you may consider draining the juice after chopping, using frozen berries (don’t thaw first), or coating the chopped berries in flour or powdered sugar prior to mixing in. As always, we love our sweets with a side of coffee! This time we paired it with a Columbian from La Barba Roasters here in Salt Lake, which has notes of honey, caramel, and chocolate. Yum!

Strawberry chocolate scones

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/4 cup buttermilk, very cold — splash of vinegar in milk
  • 1 egg, plus 1 egg for egg wash
  • 6 tbsp unsalted butter – cut into
  • 1 T honey or brown sugar
  • 1/4 C freeze dried strawberries, roughly chopped
  • 1/4 C dark chocolate chips, roughly chopped

Preheat oven to 400 degrees.

Combine flour, baking soda, baking powder, salt, and sugar in a large mixing bowl. Cut butter into the dry mixture until resembles coarse crumbs. Mix in the buttermilk/soured milk and honey into the mixture and mix until it forms a dough. Mix in strawberries and chocolate until well incorporated.

Pour the mixture out onto a lightly floured surface. Knead once or twice to make sure everything comes together. The mixture should still be very shaggy.

Form the mixture into an 8-inch circle. Cut the circle into 6 even wedges. Place on a parchment paper-lined cookie sheet. Beat one egg and brush the top of each wedge thoroughly. Sprinkle tops with a little sugar.

Bake for 17-20 minutes, until puffed and golden.

The recipe inspiration came from The Hungry Genealogist(??)

Cream cheese glaze

  • 2oz cream cheese, softened
  • 1/4 C powdered sugar
  • 1/4 t vanilla extract
  • 2 T milk

Mix cream cheese, powdered sugar, and vanilla together until creamy. Add milk to your desired consistency and drizzle over scones.

Enjoy!

Check out Matt’s personal site matt.guide for more coffee insights!

Lemon Cream Cheese Cookies

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This is a bit of a detraction from our usual style, but I came across these cookies and had to share. This is a Nordstrom recipe that a friend sent me and I altered slightly. The cookies have a light, cake-like texture that is brightened by the lemon zest. The frosting adds a sharp, citrusy zing that elevates the cookies to another level. We recommend pairing them with a nice cup of coffee :).

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Lemon cream cheese cookies

Note: dough needs to made 1 day ahead of time so it can be frozen prior to baking

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup (1 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 – 8oz package of cream cheese
Grated zest of 2 lemons
Juice from 1/2 lemon

  1. Mix flour, baking powder, and salt together in a bowl and set aside.
  2. Cream butter and sugar in large bowl until light and fluffy (~2-3 minutes). Add in the egg and mix until incorporated. On low speed, add in the cream cheese until well mixed. Mix in lemon zest and juice.
  3. Gradually add in the flour mixture and mix until incorporated. Dough will be very soft – almost like a muffin batter.
  4. Line a baking sheet with parchment paper or silpat and portion out ~12 balls of dough. Freeze until solid, at least 12 hours.
  5. When ready to bake, preheat oven to 325, and line a baking sheet with parchment paper or silpat. Place dough on prepared sheets spaced roughly 2 inches apart. Let stand at room temperature while oven is preheating (~20-30 mins).
  6. Bake for 20-25 minutes until lightly browned; rotate pans halfway through baking.
  7. Let cool completely before icing.

Lemon buttercream frosting

1/4 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
Juice of 1/2 lemon
Grated zest of 1 lemon

  1. Cream butter until light. Add powdered sugar and mix until blended. Add lemon juice and mix until smooth.

Once cookies have cooled, spread icing over the top and sprinkle with lemon zest.

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Original recipe for Nordstrom Lemon Ricotta Cookies