Why is it that some mornings one wakes with a sense of blessedness, heart full and eyes open, and other mornings lids are leaden with a heart to match? Is it the simple fact that the sun is shining? Or is it more likely that your heart is open, and you are shining?
Wake up to this moment, and this moment alone.
Give thanks for another beautiful day, God-given, for the gift of living and breathing, blessed whether or not the sun is shining.
Wake up to the moment. Wake up in the moment.
Wake up to the blessing before us.
Be present, be open, be blessed.
Each moment presents an oportunity to look at it as a present, gift that it is, or to close our eyes, hearts, selves off from the blessing, from the receiving.
Unbind the ribbon with anticipation, joyfully tear off the paper, open this moments blessing, and say,
“Thank you for Grace.”
Heart-Full Chocolate Chip Scones
The perfect complement to start your day blessed. Bless yourself, or those you love with these beautiful scones. They are dense and light at the same time, crispy and gooey, perfectly sweet, best served warm. A wonderful awakening to your day, especially with coffee! These scones can be made, baked immediately to be
inhaled enjoyed, or made and frozen to be baked later, for a quick and simple breakfast or brunch. Sure to be a crowed pleaser.
Please be assured that you may substitute other ingredients for the chocolate chips if you would like to healthify your scones a bit. I enjoyed a similar treat over coffee with a dear friend at her house, so these are not necessarily what we would eat everyday for breakfast, but a simple, buttery treat on a weekend, or for company. I love that they can be made ahead and frozen. A nifty hospitality idea, ready at the drop of a hat, all that needs to be done is bake, while you make up some coffee!!!
You may use dried or fresh fruit, nuts, seeds, etc. for healthier stir-ins if you would like to make these for regular breakfasts. The basic recipe is a guideline, feel free to get creative, and add your families favorite stir-ins! Scones can also be made savory and served for supper!
2 1/2 c. flour I used freshly ground hard white wheat
1/2 t. salt
3 t. baking powder
1/2 c. butter, cold, cubed
2 farm fresh eggs
1/2 c. heavy whipping cream
2 T. evaporated cane juice
2 T. brown sugar if I am adding fruit to these, I would only use 2 T. evaporated cane juice
2 t. vanilla extract
1 c. chocolate chips I like to use half semi-sweet, and half milk chocolate chips
For the scones pictured, I reduced my choc chips to 1/2 c. and added 1/2 c. of frozen sweet dark cherries, chopped. I will confess, I ran low on choc chips after my quest for the perfect scone recipe this week, but the cherries & choc are divine!
Pre-Heat oven to 450 degrees
- Sift together flour, salt, and baking powder. Cut in cold butter with a pastry cutter until butter is approx. pea-sized, or slightly larger.
- Add chocolate chips, or other stir-ins to your dry ingredients.
- In a separate bowl, whisk eggs until frothy, add cream, sugar, and vanilla. Beat well.
- Gently fold wet ingredients into dry ingredients. The less stirring in this step, the better. Do Not OverMix! Your dough will be rough and shaggy, but that is exactly how you want it!
- Use your hands to bring dough together into a ball.
- Sprinkle your countertop or large cutting board with flour. Place dough ball onto flour, and pat into a large disk. It should be about 3/4 inch thick. Cut into wedges with a sharp knife, or use a cookie cutter to create shapes.
- Place on ungreased cookie sheet and bake @ 450 degrees for 10 min. or until lightly golden.
- Let stand for 5-10 min. on the sheet before removing to eat.
- Serve Warm.
To freeze: Prepare scones up to the baking point. Place in freezer bag/container labeled with contents and baking directions. To bake from frozen, preheat oven to 425 degrees place frozen scones on cookie sheet, and bake 12-16 min. or till lightly golden. Serve Warm.
Original recipe from Aimee on Simple bites, find it here .