Marla Meridith logo by smash

Recipe: Chocolate Chip Banana Bread Scones

Recipe: Chocolate Chip Banana Bread Scones

Ingredients

3 ¼ cups whole wheat pastry flour
cup pure maple syrup
2 ½ tsp baking powder
1 ½ tsp ground cinnamon
½ tsp baking soda
½ tsp salt
¾ cup cold unsalted butter, cut into pieces
cup buttermilk
2 tsp pure vanilla extract
2 ripe bananas, mashed
¾ cup mini semi-sweet chocolate chips

Directions

Preheat oven to 425 degrees F with the rack in the middle.

In a large bowl, whisk together flour, baking powder, soda, salt and cinnamon until combined. Add butter and using a food processor mix together until the butter forms coarse little crumbs.

Add in maple syrup, buttermilk, vanilla extract and bananas. Mix until a dough forms and comes together.

Remove the dough from the processor bowl and place on a clean, floured work surface. Flour you hands and fold in the chocolate chips.

Pat the dough into a large circle and cut into 6 or 8 wedges.

Place scones on a baking sheet and bake for 10-12 minutes.

~ Marla Meridith

Recipe: Double Chocolate Buttermilk Scones

Ingredients

Directions

~ Marla Meridith

Recipe: Sweet Potato Scones

These Sweet Potato Scones come together quickly and easily. A delicious recipe for breakfast, brunch and snacks. Great for holiday entertaining!

Ingredients

2 1/4 cups whole wheat pastry flour
1/3 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
3/4 tsp salt
1/4 tsp baking soda
1 cup mashed sweet potatoes
1/3 cup buttermilk
1 large egg, lightly beaten
1 tsp vanilla bean paste (or vanilla extract)
1/2 cup cold butter, cut into 1/4 inch pieces
topping
1 egg yolk, lightly beaten
coarse sugar

Directions

Pre heat the oven to 400 degrees Fahrenheit with the rack in the middle. Line a baking sheet with parchment paper.

In the bowl of a food processor, pulse the dry ingredients until well combined.

Add in the mashed sweet potato, buttermilk, egg and vanilla. Mix until the dough just starts pulling away from the sides of the bowl.

Add in the butter, pulse until it looks like coarse crumbs.

Transfer the dough to a lightly floured surface. Pat into an 8 inch circle with lightly floured hands. Cut into 8 wedges. Brush the tops with the egg yolk and sprinkle with some sugar.

Bake for 18-21 minutes or until golden brown. Transfer to wire racks, cool for 5 minutes and serve warm.

~ 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

Recipe: Double Chocolate Buttermilk Scones

A family favorite! Try this Double Chocolate Buttermilk Scones recipe, great for any time of the day. Chocolate lovers will swoon over all the chocolate goodness packed inside.

8 scones

1 3/4 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/3 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp kosher salt
2/3 cup buttermilk
1 large egg
1 tsp pure vanilla extract
1/2 cup unsalted butter (1 stick), cold, cut into 1/4 inch cubes
1/2 cup semi sweet chocolate chips, plus 1/4 cup for topping

Preheat the oven to 375˚ F, and a line a baking sheet with parchment paper.
Place the flour, cocoa, sugar, baking powder, and salt in the bowl of a food processor, pulse to combine.
Add in the buttermilk, egg and vanilla. Pulse to combine.
Add in the butter and pulse until you have pea sized pieces.
Transfer the dough to a lightly floured work surface. Knead until you have a ball.
Knead in the 1/2 cup of chocolate chips.
Transfer the dough to the prepared baking sheet, and flatten it to a thickness of about 1 inch. Gently press in the rest of the chocolate chips.
Cut into 8 equal wedges, and bake for 20 to 25 minutes.

~ Marla Meridith

Recipe: Sweet Potato Scones

These Sweet Potato Scones come together quickly and easily. A delicious recipe for breakfast, brunch and snacks. Great for holiday entertaining!

8 scones

2 1/4 cups whole wheat pastry flour
1/3 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
3/4 tsp salt
1/4 tsp baking soda
1 cup mashed sweet potatoes
1/3 cup buttermilk
1 large egg, lightly beaten
1 tsp vanilla bean paste (or vanilla extract)
1/2 cup cold butter, cut into 1/4 inch pieces
–topping
1 egg yolk, lightly beaten
coarse sugar

Pre heat the oven to 400 degrees Fahrenheit with the rack in the middle. Line a baking sheet with parchment paper.
In the bowl of a food processor, pulse the dry ingredients until well combined.
Add in the mashed sweet potato, buttermilk, egg and vanilla. Mix until the dough just starts pulling away from the sides of the bowl.
Add in the butter, pulse until it looks like coarse crumbs.
Transfer the dough to a lightly floured surface. Pat into an 8 inch circle with lightly floured hands. Cut into 8 wedges. Brush the tops with the egg yolk and sprinkle with some sugar.
Bake for 18-21 minutes or until golden brown. Transfer to wire racks, cool for 5 minutes and serve warm.

~ 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

Recipe: Cast Iron Skillet Maple Cinnamon Scones

Ingredients

Directions

~ Marla Meridith