Not going to lie, I’ve been on a Great British Baking binge – not the new show without Mary Berry, but like the old reruns with the original gang. There is just something so absolutely stress-relieving and home-y about watching home bakers bake their hearts out. I guess I should mention that I’ve been on a little bit of a baking kick lately as well, oops. I’m typing this as I have a banana bread going in the oven (I’m going to blame my overripe bananas) and a frozen loaf of zucchini bread in my fridge (I couldn’t let those go bad either, right?).
Anyways, maybe you can guess, but I’m stressed. It’s job hunting season and I swear there isn’t anything worse than pouring your heart into a cover letter and resume only to hear a big fat no. Seriously, if anyone has any job hunting tips, please let me know! I think that the transition from school to being a working full-time adult is always a little bit different. Not only do you have loans, but the added stress of having to look for a job that pays a living wage and also the prospect of having to relocate and start making new friends kind of makes the whole deal a little bit of a downer. Don’t get me wrong, I am suuupppperrr excited to be done with school (goodbye homework!), but transitions are hard, and I’m just acknowledging that.
I guess for me, when things get hard, I always tend to gravitate towards ideas and things that remind me of home or warmth/hugs. This was definitely the inspiration behind these cinnamon chocolate scones. I happen to love the combination of cinnamon and chocolate. Cinnamon provides warmth, while the melt-y pools of chocolate add lots of richness. I definitely don’t recommend skipping out on the chocolate, especially since the chocolate I’m using here is dark chocolate and dairy-free (practically healthy!). While I’m lecturing on what else not to leave out, I’ll take the time to mention, don’t leave out the cinnamon butter spread on top either! OMG it’s legitimately the most delicious thing ever. Once its baked, it turns into this crackly, cinnamon-y, crunchy topping. SO GOOD. Growing up, my sisters and I always tried to make scones every weekend, so these goodies definitely hold a lot of nostalgia for me.
Hey, if you’re having a hard week or day (and I’m sending hugs to you if you are) take some time for yourself tonight, or maybe this weekend and make these scones. Or if cinnamon/chocolate isn’t your thing, check out these blueberry and cream ones, or raspberry white chocolate scones. Hopefully the warmth and home-y-ness will remind you of good memories and the fact that good times are coming. And hey, I know for a fact that good times are coming, because who doesn’t love summer?
DAIRY-FREE CINNAMON CHOCOLATE SCONES | Makes 8 scones
for the scones
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt (omit if your dairy-free butter is salted)
- 6 tbsp dairy-free butter – chilled in the fridge before using
- 3/4 cup chopped dark chocolate
- 1 tsp vanilla extract
- ½ cup coconut cream
- 1 egg
for the cinnamon spread
- 2 tbsp dairy-free butter at room temperature
- 1 tsp ground cinnamon
- 1 tbsp sugar
- Preheat oven to 375 (F).
- Mix flour, sugar, baking powder, ground cinnamon and salt together in a large bowl.
- Add in dairy-free butter and using hands a knife/pastry cutter incorporate butter into dry ingredients until mixture resembles coarse sand (butter should be pea-sized).
- Add in chocolate pieces making sure to coat each chocolate piece in flour (this will make sure they don’t sink to the bottom of the scone batter during baking)
- In a separate bowl or liquid measuring cup, combine coconut cream, vanilla extract and egg, mixing thoroughly.
- Make a well in the dry ingredients and pour three-fourths of wet ingredients into the well.
- Using spatula, fold wet and dry ingredients together. Continue adding in remaining wet ingredients until a shaggy dough forms. uDO NOT overwork dough.
- Place dough on baking sheet lined with parchment paper and pat into an 8″ circle.
- In a small bowl, mix room temperature butter, sugar and cinnamon until a paste forms.
- Spread the cinnamon butter paste on top of the scone, making sure to cover the whole circle (see picture above)
- Cut circle into 8 pieces to help scones rise more easily in oven.
- Bake for 25 minutes or until edges are just starting to turn golden brown and the tips of the scones feel firm to the touch.