Breakfast treats are some of my absolutely favorite things to make.
Sometimes I think I like them even better than desserts. There's just something so awesome about eating a homemade baked good for breakfast; to me it screams weekend, relaxation, happiness.
Unfortunately, lately I haven't been able to make breakfast treats on the weekends much at all. A full course load of classwork along with my two jobs and trying to see my friends and family for fun times have left my weekends spent running around... as opposed to having some time to whip up something fancy for breakfast.
So on a day when I was feeling particularly bugged about this, I did what any self-respecting 22 year old girl would do.
I whipped them up at 3pm in the afternoon and ate them regardless.
These scones are huge with the just the right amount of sweetness. They were perfect to snack on one afternoon this October as I watched the snow fall.
"this October as I watched the snow fall"
Our backyard at the beginning of the October freak snow storm.
We ended up getting about 7-8 inches that day and it was absolutely ridiculous. Snow? In October? What?
And it was 70 degrees out today. My only explanation is that the world is going mad.
Even though I wasn't able to make these scones to enjoy on a lazy weekend in, I still loved them that afternoon as I stewed over the fact the world just doesn't make sense some days.
Something I seem to be learning more and more every year.
If you have the time to make breakfast on the weekends, definitely give these a try.
And if you're like me and don't, I promise they taste just as stellar at 3pm in the afternoon.
Break the rules. Be that person. Who doesn't love that person?
Once winter break rolls around though, you can expect plenty more breakfast treats from these parts. I'm not saying for sure, but there might be some Funfetti cinnamon rolls in your future.
Whatever may come, you can bet it's going to be good.
Chocolate Chip Scones
- 1 1/2 cups and 2 Tbsp flour
- 1/4 cup sugar
- 2 tsp baking powder
- dash of salt
- 1 Tbsp unsalted butter (melted)
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- 2 Tbsp unsalted butter (melted)
Sugar for sprinkling.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat (I love my silapats, worth the investment ten-fold.) In a medium bowl combine flour, sugar, baking powder, and salt. Whisk to combine. Pour in chocolate chips and toss to blend. Create a small well in the center of the bowl. Pour in 1 Tbsp butter and heavy cream. Stir until just combined. Using a large dough scoop (or two spoons) drop scones on baking sheet in mounds (should create 10-12 depending on size). Brush with remaning 2 Tbsp butter and sprinkle tops with sugar. Bake for 15-18 minutes (until tops are lightly brown) rotating pan halfway through. Let cool completely on a wire rack. Serve and enjoy.
Recipe adapted from: Annie's Eats