Chocolate Chip Scones

Chocolate Chip Scones

My dear co-worker Morgan brought chocolate chip scones to work last week for our fearless editor’s birthday (I brought marble cupcakes for the afternoon). After one bite of these soft and delicious chocolate chip scones, I knew that I had to have the recipe. She graciously shared her recipe, which actually turned out to be her mom’s. But I give you the best, simplest scone recipe I’ve ever found. For a healthier take on this simple recipe, Morgan suggests throwing in a tablespoon of protein powder and substitute chocolate chips for dried fruit. Or, use a cup of Activia plain vanilla yogurt. For a not-so healthy version, I added a tablespoon of vanilla and a teaspoon of cinnamon. But this is one of those scone recipes that you can play with and make your own, and I know it’ll stay in my recipe box for a long time.

 

Chocolate Chip Scones

yields 2 dozen small scones

2 1/4 cups Bisquik Baking Mix
2/3 cup milk (whatever you type you prefer)
1 plain yogurt cup
3 big spoonfuls of sugar
1 bag of semi-sweet chocolate chips

Preheat the oven to 450 degrees. First, mix dry ingredients. Then, add wet ingredients and combine. Place 1 spoonful of batter onto an un-greased cookie sheet, sprinkle sugar on top. Bake for about 8 minutes, or until the tips and tops of the scones are golden. Place on a cooling rack after three minutes and let cool until warm. Enjoy with a cup of hot tea or a glass of cold orange juice. Divine.

Marathon Cookies

Photo by L.G. Patterson

The first time I made marathon cookies was when my good friend Derek had just finished the St. Jude’s Marathon in Memphis. He was completed exhausted, of course, but wanted me to bake him something. I was happy to oblige since he ran for such a good cause (St. Jude’s is one of my family’s favorite charities), but I didn’t quite know what to do. I wanted a sweet, crunchy but still protein-rich cookie to help him recover with a smile. Thus, marathon cookies were born.

I think you’ll enjoy these easy, after-school cookies as much as Derek did. Maybe even more.

Yum.

Marathon Cookies
Yields about 3 dozen large cookies

The chocolate and walnut combination in these delicious cookies will satisfy any crunchy craving.

2½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup margarine
½ cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs, slightly beaten
1½ cups semisweet chocolate chips
¾ cup chopped walnuts
2 teaspoons vanilla

Preheat oven to 375 degrees. Sift flour, baking powder and baking soda in a small bowl. Cream together margarine and butter in a large bowl, and then add sugars. Blend well; beat in eggs and vanilla. Add dry ingredients to mixture. Slowly add chocolate chips and walnuts. Form into 1-inch balls (about a tablespoon of dough), evenly spaced on an ungreased cookie sheet. Bake for 8 to 10 minutes, or until golden brown. Allow to cool slightly for 2 minutes, then cool completely on a cookie rack.

Walnuts pack a punch in these snacks — high in protein, minerals, vitamin e, antioxidants and omega-3s.

[Originally posted here]