Happy Saturday! Yesterday I went to this gorgeous holiday brunch hosted by Leah, from the blog Freut Cake. It was a blogger brunch in Pasadena at a new restaurant called, Sage Vegan Bistro. I am not a vegan (but I have had a pescatarian diet the last two months!) but the food was delicious and I really enjoyed it like any other restaurant. It was so nice to meet up with Leah as well as meet a few other bloggers that I’ve spoken to on instagram.
Whenever you meet Instagram friends in real life you’re always like ‘I know I know you, but this is weird. But I should probably introduce myself anyways because I know the name of your dog and what you had for dinner last night anyway’. Sounds weird but that is the total life of a blogger/Instagrammer lolz. We rounded out the night in Little Tokyo for a date night. Jared had never been and it was seriously awesome! I was obsessed with all the dishware, sushi places, and alllllll the mochi ice cream! This morning I’ve got my cozy cap on and trying to sort out my Christmas shopping plans. I seriously have bought like three things and they are all for Jared. I am SO behind. Send me allll your holiday gift guides because I’m so lost this year.
Today I’m moving down my holiday recipe list with these cranberry and white chocolate chip gingerbread scones! This time of year I seriously don’t want to leave the house and just go into one cozy hibernation for the month of December. I have put off Christmas shopping till the last possible minute and I know it’s going to bite me in the butt! Lately, every weekend I just want to curl up on my couch with a hot cup of coffee and look at the Christmas tree.
QUE SCONES! Have you guys ever had a bad scone?! Wait… that’s a funny question lolz. I mean have you ever had a really crappy dry scone that leaves your throat needing a cup of coffee. Yeah, me too. Which is why I was determined to have a scone packed with Christmas flavor and perfect for your first cup of coffee on all the Christmas holiday mornings (aka 22, 23,& 24th)…I’m saving Christmas morning for cinnamon rolls 😉
Alrighty, back to scones! As you can see in the picture below they are studded with fresh cranberries and white chocolate chips for a great winter combo. Not only do they taste amazing but they scream Christmas treat. There is a rich blend of molasses and all the spices for that gingerbread flavor that is so loved around the holidays. I knew I wanted to top them off with some kind of drizzle. If this isn’t your speed you could totally sprinkle some demerara sugar, powdered sugar or even nuts. I just melted some white chocolate and transferred it into a ziplock bag with a teeny tiny snippet to drizzle out the chocolate.
A few things that I have learned from making scones (mostly from my food network show days) don’t over mix your dough! Apparently, this can make your scones tough and a tough scones sounds kind of like eating a brick, ew. Secondly, make sure the dough is really chilled! So pop them in the fridge for a few before putting them in the oven. Lastly, if you place a little egg white wash on them before they head into the oven they will get all glossy and shiny. Basically everyone will think you are a professional baker, you’re welcome. Happy holiday baking everyone! Just remember it’s a marathon, not a sprint 😉
Cranberry and White Chocolate Chip Gingerbread Scones
3 Cups of all purpose flour
2 Teaspoons of cinnamon
1 Teaspoon of ground ginger
1/4 Teaspoon of nutmeg
1/4 Teaspoon of ground cloves
1 Tablespoon of baking powder
1/2 Teaspoon of kosher salt
1 Teaspoon of pure vanilla extract
1/3 Cup of maple syrup (the good stuff)
1/3 Cup of molasses
1/3 Cup of whole milk
1/2 Cup (1 stick) of unsalted butter
3/4 Cup of white chocolate chips
1/2 Cup of fresh cranberries
+2 Egg whites for brushing
+more white chocolate chips for melting drizzle
Preheat oven to 425 degrees Fahrenheit. In a large bowl whisk flour, spices, baking powder, and salt in a large bowl. In a separate bowl whisk eggs, vanilla extract, maple syrup, molasses, and milk.
Grate the cold butter into the flour mixture and mix together until crumbles form. Add the wet mixture and stir until combined. Gently add in cranberries and white chocolate chips into dough. Form a disk with mixture (you may need more flour if the mixture is too sticky). And place into the freezer for 20 minutes. Remove and slice disk into 6-8 triangles and spread out on a cookie sheet. Brush scones with egg whites and bake for 15-20 minutes or until scones are golden brown.
Melt 1 cup of white chocolate chips in a glass bowl for thirty-second increments in the microwave. After every 30 seconds stir chocolate. This should take 2-3 increments. Be sure to stir well after each time as the heat from the bowl will help melt the chocolate and white chocolate can burn very easily. Transfer chocolate to a plastic zip lock bag. Snip a corner and drizzle back and forth onto cooled scones.