This Scones Recipe is full of brown sugar flavor, chocolate and sprinkled with walnuts. Brown Sugar Scones with Chocolate Drizzle is the perfect start to the day with coffee or an afternoon treat with tea.
Just like the Swedish Sticky Cake that I made this week for Choctoberfest, scones have been a recipe that I’ve been wanting to try for a while. Once I knew that Imperial Sugar would be a sponsor again this year I knew exactly what I was going to make, Brown Sugar Scones. Then, since it’s Choctoberfest, add lots and LOTS of chocolate over the top!
Imperial brown sugar is my favorite brown sugar to use. I also used brown sugar for last years Choctobfest for a holiday recipe called Cracker Candy. Can’t wait to make that recipe again this year for Christmas.
Imperial brown sugar is so easy to use and it comes in a great sealed bagged so you don’t have to mess with transferring it to another container or worrying about it getting hard. Time and time again Imperial products are ones that I turn to in all my baking. To find out more about Imperial visit their sepcial Halloween page here.
So now let’s stop daydreaming about brown sugar and get on to this brown sugar scones recipe.
How to make Brown Sugar Scones with Chocolate Drizzle:
Preheat oven to 350 degrees.
In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
Are there other ways to top scones?
Yes! Swap out these substitutions:
- White chocolate and dried cranberries.
- Milk chocolate and crushed pistachios.
- Butterscotch and mini milk chocolate chips.
Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours.
How to store scones:
- Store in the refrigerator on a plate for up to 4 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy
Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!
To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018, and contacted via email. Good luck!
Check out all these delicious recipes from all the participants of #Choctoberfest!
Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2018:
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ 27th and Olive ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ A Little Fish in the Kitchen ♥ addicted 2 recipes ♥ Amy’s Cooking Adventures ♥ An Affair from the Heart ♥ April GoLightly ♥ At the Table with R and R ♥ Baking Sense ♥ Blade & Barbell ♥ Blogghetti ♥ Body Rebooted ♥ Books n’ Cooks ♥ Bottom Left of the Mitten ♥ Canning and Cooking at Home ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Cindy’s Recipes and Writings ♥ Coconut & Lime ♥ Cook With Renu ♥ Cook’s Hideout ♥ Cookaholic Wife ♥ Cookie Dough and Oven Mitt ♥ CopyKat.com ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Growing Up Gabel ♥ Hardly A Goddess ♥ Hezzi-D’s Books and Cooks ♥ Home Sweet Homestead ♥ House of Nash Eats ♥ Intelligent Domestications ♥ jenniferbakes ♥ JoAnn’s Food Bites ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynn’s Sweets and Treats ♥ LeMoine Family Kitchen ♥ Life on Food ♥ Life, Love, and Good Food ♥ Lisa’s Dinnertime Dish ♥ Little House Big Alaska ♥ Long Distance Baking ♥ Maria’s Mixing Bowl ♥ Moore or Less Cooking ♥ Must Love Home ♥ Norine’s Nest ♥ Our Good Life ♥ Our Sutton Place ♥ OVENTales ♥ Palatable Pastime ♥ Prettysweetblog ♥ Red Cottage Chronicles ♥ Restless Chipotle ♥ Reviews, Chews & How-Tos ♥ Sarah Cooks the Books ♥ Sarah’s Bake Studio ♥ Savory Moments ♥ Seasonal and Holiday Recipe Exchange ♥ Seasoned Sprinkles ♥ Seduction In The Kitchen ♥ Simple Family Crazy Life ♥ Simply Inspired Meals ♥ Snacks and Sips ♥ Soulfully Made ♥ Stephie The Happy Mom ♥ Sumptuous Spoonfuls ♥ Sweet Coralice ♥ Take Two Tapas ♥ Tampa Cake Girl ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Food Hunter’s Guide to Cuisine ♥ The Gingered Whisk ♥ The Heritage Cook ♥ The Mad Scientist’s Kitchen ♥ The Olive Blogger ♥ The Pajama Chef ♥ The Redhead Baker ♥ The Saucy Fig ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Trampling Rose ♥ Turnips 2 Tangerines ♥ Walking Fruitfully ♥ Wendy Polisi ♥ Wildflour’s Cottage Kitchen ♥ Zesty South Indian Kitchen
Choctoberfest is the perfect reason to dust off old cookie recipes and give them a fresh update. I was excited to partner this week with Barlean’s and use a different version of one of my favorite items to cook with-coconut oil. For these I used Barlean’s Butter Flavored Organic Coconut Oil. Peanut butter and chocolate are made for each other in these Peanut Butter Chocolate Chip Cookies.
Trading out normal butter on a 1:1 ratio for Barlean’s Butter Flavored Organic Coconut Oil had these cookies coming out of the oven crispy, which is perfect because that is just how I like them. Now on to the recipe.
In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg. Start the mixer to start combining the ingredients. Slowly add flour, baking soda and salt. Finally add chocolate chips. Once everything is all combined take off and preheat the oven to 350 degrees.
Cover a cookie sheet with parchment paper and grab the bowl of cookie dough. The dough will be almost like crumbles when all combined. Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan. Like traditional peanut butter cookies press down with a fork horizontal then vertical. Be careful because the dough is very delicate so press gently. Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.
Let cookies bake 14-16 minutes. Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper. Until they are fully cooled they will be a easy to crumble so give just a bit before diving in. Now do the same with the remaining dough that was staying chilled in the refrigerator.
After they have cooled store in an airtight container for up to 4 days but they probably won’t last that long! And here you….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Have you ever had candy made out of saltine crackers? If not you absolutely don’t know what your missing out on. Cracker Candy is the perfect combination of salty toffee, crispy crackers and sweet chocolate. Top with your families favorite toppings for a treat that will please everyone.
I was so excited to have the opportunity to partner with Imperial Sugar for Choctoberfest! My little guy even got into the action layering the crackers onto the sheet pan. Imperial Sugar is the perfect ingredient for all the goodies we plan on making this holiday season. Create some lifelong memories when you bake with love and Imperial Sugar. Now on to the recipe!
Start by covering a cookie sheet with tin foil then spray with oil. Now layer crackers evenly over the whole sheet. You may have to crack some of the crackers in half to fill out the edges. Preheat the oven to 400 degrees. In a medium saucepan melt 1 cup of butter (2 sticks) then add 1 cup of packed Imperial Brown Sugar. Slowly bring to a boil for 4-5 minutes. Pour over the crackers and put directly into the oven. Cook for 5 minutes.
Take the crackers out of the oven. Sprinkle the chocolate chips in a thin layer over the top of the crackers. The biggest trick here is to be patient as the chips do take a little bit to melt and spread. Once they are all melted put back into the oven for 2 minutes.
Add whatever toppings you like. I added nuts to all the crackers but shredded coconut to only half since not everyone in the house likes it. Put in the refrigerator for at least 30 minutes to harden the chocolate. Once the chocolate has hardened crack into pieces. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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