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Recipe: Chocolate Chip Buttermilk Scones

Ingredients

Directions

~ Marla Meridith

Recipe: Blueberry Buttermilk Scones

Ingredients

Directions

~ Marla Meridith

Raspberry White Chocolate Chip Scones

Ingredients

Directions

~ Marla Meridith

Recipe: Cast Iron Skillet Maple Cinnamon Scones

Ingredients

Directions

~ Marla Meridith

Chocolate Ginger Truffles

Ingredients

Directions

~ Marla Meridith

Recipe: Green Tea Gimlet Cocktail

Ingredients

Directions

~ Marla Meridith

Recipe: Chocolate Chip Buttermilk Scones

This recipe for Chocolate Chip Buttermilk Scones is built for perfection. It’s got the perfect ratio of flavor, chocolate and buttery crumbles. Using buttermilk in your baking helps to add to that moist, flakey texture we all seem to love so much. These come together quickly. Great for grab and go breakfasts, brunch and afternoon snacking.

8 scones

2 1/2 cups unbleached all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 large egg
3/4 cup buttermilk
1 tsp pure vanilla extract
1 cup semi-sweet chocolate chips
coarse sugar for topping
–for topping
1 egg, whisked with 1 tbsp cold water for egg wash
coarse sugar

Pre heat oven to 400 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
In a measuring cup, whisk together the egg, buttermilk and vanilla.
In the bowl of a food processor, pulse the flour, sugar, baking powder, cinnamon and salt together. Add the butter and pulse until you have pea sized pieces. Pour the buttermilk mixture into the processor funnel. Pulse until just combined, batter will pull away from the edges.
Scoop the batter onto a clean, lightly floured work surface. With lightly floured hands, quickly knead in the chocolate chips.
Divide the scone batter into two 1 inch thick disks. Cut the disks into four even wedge shaped slices.
Brush egg wash over each scone, top each scone with coarse sugar.
Bake for 15 minutes or until lightly golden brown, rotating the sheets 1/2 way through. Serve warm or at room temperature.

~ Marla Meridith

Recipe: Blueberry Buttermilk Scones

These are the ultimate Blueberry Buttermilk Scones. Your entire family will love them for breakfast, brunch & snacks.

9-12 scones

2 1/2 cups unbleached all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 large egg
3/4 cup buttermilk
1 tsp pure vanilla extract
6 ounces fresh blueberries (do not use frozen)
coarse sugar for topping

Pre heat oven to 400 degrees Fahrenheit. Prepare 2 baking sheets with parchment paper.
In a measuring cup, whisk together the egg, buttermilk and vanilla.
In the bowl of a food processor, pulse the flour, sugar, baking powder and salt together. Add the butter and pulse until you have pea sized pieces. Pour the buttermilk mixture into the processor funnel. Pulse until just combined, batter will pull away from the edges.
Scoop the batter onto a clean work surface. Quickly knead in the blueberries. Divide the scone batter into 9-12 pieces. Place on the prepared baking sheets and pat into 1 inch thick disks. Top each scone with coarse sugar.
Bake for 15-18 minutes, rotating the sheets 1/2 way through. Serve warm or at room temperature.

~ Marla Meridith

Raspberry White Chocolate Chip Scones

Ingredients

Directions

~ Marla Meridith

Chocolate Ginger Truffles

Ingredients

Directions

~ Marla Meridith

Recipe: Cast Iron Skillet Maple Cinnamon Scones

Ingredients

Directions

~ Marla Meridith

Recipe: Green Tea Gimlet Cocktail

Ingredients

Directions

~ Marla Meridith