Mayan Morning Biscuits

Mayan Morning Biscuits

My kids will often make breakfast requests as they are drifting off to sleep. Last night, it was a sleepy plea for scones. And bacon. Always bacon. This seemed a reasonable order, and with my husband working late and the kitchen all to myself, I busied myself with the task of chocolate scones...but better.

I figured I needed to get some kind of nut butter in there to get a little protein to start a long day at school. Chocolate of couse but also cinnamon (I rarely add the former without the latter). And where there is cinnamon, why not cayenne? Just a pinch. A drizzle of all these flavors on top of a soft, sweet scone. But I'm calling them biscuits because I made them into rounds- the typical triangle scones would have been too big (and perhaps too much AM chocolate) for my little guys.

The Ingredients:

for the scones:

2 cups All-Purpose Unbleached Flour (I used King Arthur)

1/4 granulated sugar

1/4 light brown sugar

1 tablespoon baking powder

2 tsp Ground Cinnamon

1/4 tsp Cayenne pepper (you can use a heaping spoonful or omit entirely)

1/4 tsp pink himalayan salt (I'm sure you could substitute regular, this just happened to be what I had on hand)

1 stick cold, unsalted butter (I used Challenge European for its lower moisture content)

1 large brown, cage-free egg (again, I'm sure you can use what you have on hand)

1/2 cup creamy peanut butter (I used Trader Joe's All-Natural Salted)

1/2 cup Plain Greek Yogurt

2 tsp vanilla Extract

1 cup dark chocolate morsels

for the glaze:

1 heaping tablespoon peanut butter

1/2 cups dark chocolate morsels

1/4 cup confectioner's sugar

cinnamon and cayenne pepper, to taste

almond milk, 1 tsp+ to achieve consistency (or soy, skim, whatever)

And now for the recipe:

In a large bowl, combine the flour, sugar, baking powder, salt and spices. Stir until evenly mixed. Using a pastry cutter, mix in the butter. This is my new favorite utensil for mixing odd textures! The pastry cutter will help cut apart the stick of butter and after a few minutes you should have pea-sized pieces of butter well-distributed within your dry ingredients. Put this bowl into your freezer to keep the butter nice and cold.

In a smaller bowl, combine the egg, vanilla, peanut butter, and yogurt. Mix until smooth. Add the chocolate chips. Remove the dry ingredients from the freezer. Add the wet ingredients to the dry and stir to combine. Avoid overmixing.

Note: I stirred together as much as I could with a large fork, and then used my hands (you can, of course, use a standing mixer, I just don't have one. Poor me). 

Once combined, return to freezer. You should still be able to make out little pieces of butter.

Prepare a large sheet pan with parchment paper and preheat the oven to 400 degrees (waiting to do this gives your dough time to chill).

Now, if you want the traditionally large, triangular shaped scones, just form a large circle with the dough and cut into eighths, much like a pizza. Then separate over the baking sheet.

Since I planned for us to have these for breakfast over the course of several days, and perhaps share a few with neighbors (who all seem to be on the 21 day fix right now which means their kids will likely end up eating them), I shaped them--using MINIMAL pressure-- into about 15 biscuit-like rounds.

Whichever shape you decide, put them into the oven and bake for about 12-18 minutes. I highly recommend watching from about the 10th minute on. Every minute or so, do a tooth pick test. You want it to come out clean or with dry crumbs and the top of the scones/biscuits to be firm.

Whenver they get to this point (for me it was 14 minutes), take them out and let them cool on a baker's rack, and make the glaze.

Put the chocolate chip and peanut butter in a small bowl and microwave for about 10-15 seconds or until everything starts to melt. Mix (and microwave again if you need to) until smooth. Add the confectioner's sugar and spices to taste, and only as much almond milk as you need until you get a consistency that will drizzle easily over the biscuits. I used a fork throughout this process, including the glazing. Trust me, it is going to taste great no matter how awful your glaze job is.

Case in point: my toddler has literally been saying "I want 'nother choc'at scone" over and over while I type this. He's already had 3 of them. Oops.

Sugar, chocolate, butter. Not exactly healthy but 1000% edible. Enjoy!

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images via LeQuire Photo :)

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Easy and stress-free kitchen + pantry organization

Easy and stress-free kitchen + pantry organization

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