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.
Photo by LG Patterson
For a lighter, gentler cupcake, ditch the heavy frosting and cream cheese and indulge with this sweet and satisfying apple cupcake.
The boyfriend loves this recipe, and it’s the type of cupcake that you can eat and not feel guilty about afterwards. It’s a light, airy, springy cupcake that is easily eaten but still has a strong apple flavor. I attempted grating the apples, but it just didn’t work as I had planned. So roll up your sleeves and peel, core, slice and dice three Granny Smith apples for a cupcake worth the wait and prep time.
Talk about apples to apples for Inside Columbia magazine’s September issue.
Yield 1 dozen
- 1 ½ cups flour
- ¾ cup sugar
- 2 eggs
- ½ cup milk
- 9 tablespoons of butter
- 1 teaspoon vanilla
- 3 Granny Smith apples
- Optional: ½ cup powdered sugar
Preheat oven to 350 degrees and line 12 muffin tins with paper liners. Place the butter in a microwave-safe bowl and melt in the microwave for one minute. Allow to cool slightly while you peel and coarsely grate apples. When melted, add the flour and sugar into the bowl. Blend together the eggs, vanilla and milk with a fork before adding to the bowl. Using a wire whisk, lightly whisk everything together until barely combined. Add in the diced apple and gently combine. Fill the tins ¾ full. Bake for 12 minutes, or until firm but springy to the touch. Sprinkled powered sugar over top when warm for a sweeter treat.
[Originally posted here]