Fluffy and Moist Dairy-Free Cinnamon Chocolate Chip Scones

Not going to lie, I’ve been on a Great British Baking binge – not the new show without Mary Berry, but like the old reruns with the original gang.  There is just something so absolutely stress-relieving and home-y about watching home bakers bake their hearts out.  I guess I should mention that I’ve been on a little bit of a baking kick lately as well, oops. I’m typing this as I have a banana bread going in the oven (I’m going to blame my overripe bananas) and a frozen loaf of zucchini bread in my fridge (I couldn’t let those go bad either, right?). 


Anyways, maybe you can guess, but I’m stressed.  It’s job hunting season and I swear there isn’t anything worse than pouring your heart into a cover letter and resume only to hear a big fat no.  Seriously, if anyone has any job hunting tips, please let me know!  I think that the transition from school to being a working full-time adult is always a little bit different.  Not only do you have loans, but the added stress of having to look for a job that pays a living wage and also the prospect of having to relocate and start making new friends kind of makes the whole deal a little bit of a downer.  Don’t get me wrong, I am suuupppperrr excited to be done with school (goodbye homework!), but transitions are hard, and I’m just acknowledging that.  


I guess for me, when things get hard, I always tend to gravitate towards ideas and things that remind me of home or warmth/hugs.  This was definitely the inspiration behind these cinnamon chocolate scones.  I happen to love the combination of cinnamon and chocolate.  Cinnamon provides warmth, while the melt-y pools of chocolate add lots of richness.  I definitely don’t recommend skipping out on the chocolate, especially since the chocolate I’m using here is dark chocolate and dairy-free (practically healthy!).  While I’m lecturing on what else not to leave out, I’ll take the time to mention, don’t leave out the cinnamon butter spread on top either! OMG it’s legitimately the most delicious thing ever.  Once its baked, it turns into this crackly, cinnamon-y, crunchy topping.  SO GOOD.  Growing up, my sisters and I always tried to make scones every weekend, so these goodies definitely hold a lot of nostalgia for me. 


Hey, if you’re having a hard week or day (and I’m sending hugs to you if you are) take some time for yourself tonight, or maybe this weekend and make these scones.  Or if cinnamon/chocolate isn’t your thing, check out these blueberry and cream ones, or raspberry white chocolate scones.  Hopefully the warmth and home-y-ness will remind you of good memories and the fact that good times are coming. And hey, I know for a fact that good times are coming, because who doesn’t love summer?

DAIRY-FREE CINNAMON CHOCOLATE SCONES | Makes 8 scones

INGREDIENTS

for the scones

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp kosher salt (omit if your dairy-free butter is salted)
  • 6 tbsp dairy-free butter – chilled in the fridge before using
  • 3/4 cup chopped dark chocolate
  • 1 tsp vanilla extract
  • ½ cup coconut cream
  • 1 egg

for the cinnamon spread

  • 2 tbsp dairy-free butter at room temperature
  • 1 tsp ground cinnamon
  • 1 tbsp sugar 

DIRECTIONS

  1. Preheat oven to 375 (F).
  2. Mix flour, sugar, baking powder, ground cinnamon and salt together in a large bowl.
  3. Add in dairy-free butter and using hands a knife/pastry cutter incorporate butter into dry ingredients until mixture resembles coarse sand (butter should be pea-sized).
  4. Add in chocolate pieces making sure to coat each chocolate piece in flour (this will make sure they don’t sink to the bottom of the scone batter during baking)
  5. In a separate bowl or liquid measuring cup, combine coconut cream, vanilla extract and egg, mixing thoroughly.
  6. Make a well in the dry ingredients and pour three-fourths of wet ingredients into the well.
  7. Using spatula, fold wet and dry ingredients together.  Continue adding in remaining wet ingredients until a shaggy dough forms.  uDO NOT overwork dough.
  8. Place dough on baking sheet lined with parchment paper and pat into an 8″ circle.
  9. In a small bowl, mix room temperature butter, sugar and cinnamon until a paste forms.
  10. Spread the cinnamon butter paste on top of the scone, making sure to cover the whole circle (see picture above)
  11. Cut circle into 8 pieces to help scones rise more easily in oven.
  12. Bake for 25 minutes or until edges are just starting to turn golden brown and the tips of the scones feel firm to the touch.

Enjoy!!

Salted Caramel Apple Cake with Streusel

NERD ALERT: Did you know that pie has roots all the way back to ancient Egyptian times, and the first recipe for pie was published by the Romans?  Also, apparently there’s an American Pie Counsel that might just be the coolest thing ever (thank you, Google).  With July 4th coming up, I really don’t think that there’s really anything more American than pie…except maybe pie in cake form?


My boyfriend’s older brother and girlfriend are headed up from St. Louis for the weekend to meet the fam (gasp!) and also celebrate Fourth of July.  As with any Korean get together, there will be lots of grilled meats, watermelon and if I have any say, cake (specifically, this cake).


I kid you not, this cake is SO good. It’s a soft and fluffy cake base loaded with apple, topped with buttery streusel and then drizzled with homemade caramel sauce.  What part of that sounds bad? And the best part? If you just make the cake portion, it’s dairy-free!! Also it can be made with or without a mixer (hooray!).  So, when you’re scratching your head at what you make for that Fourth of July party you’re going to, I hope you make this one! I promise you there won’t be a single crumb left.

IMPORTANT: When making the caramel, if you add in the heavy cream too quickly, the cold heavy cream will cause the caramel mixture to seize up and harden.

SALTED CARAMEL APPLE CAKE WITH STREUSEL | Makes one 10″ cake

SALTED CARAMEL SAUCE

  • 1/2 cup granulated sugar
  • 1/2 tsp kosher salt
  • 3 tbsp butter
  • 1/3 cup heavy whipping cream
  1. In a medium sauce pan, heat sugar until it beings to melt.  Constantly mix sugar with spatula to evenly distribute heat. The chunks of sugar should slowly dissolve into liquid and the sugar should begin to turn an amber color. If it looks like mixture is turning dark too quickly, remove from heat  fro 10-15 seconds while stirring to prevent burning.
  2. Once sugar is melted, immediately add in butter and swirl it in. Once butter is melted, turn heat to low and slowly (thin drizzle) add in heavy cream while constantly stirring.
  3. Toss in salt and mix thoroughly.
  4. Extra caramel will keep in airtight container in the refrigerator for 1 month.

STREUSEL

  • 1/2 cup all-purpose flour
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 3 tbsp butter
  1. Combine flour, brown sugar, cinnamon and salt in a bowl. Mix well.
  2. Cut butter into 1/2 inch pieces and combine with dry ingredients.  With hands, work butter into dry mixture until large, moist clumps form.  Refrigerate until ready to use.

CAKE

  • 1 cup sugar
  • 3/4 cup neutral tasting vegetable oil
  • 1 egg & 1 egg yolk
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1 apple (ambrosia, fuji, or any other crisp apple)
  • Either one 10 inch cake pan, or one 10 inch oven-safe skillet
  1. Preheat oven to 350 (F). Oil and line cake pan with parchment paper  If using skillet, simply oil pan.
  2. Beat oil and sugar together in a large bowl until well-mixed. Add in eggs and vanilla and beat until mixture is thick and creamy.
  3. In a medium-sized bowl, mix flour, baking soda, salt and cinnamon together. Then add dry ingredients into wet ingredients and stir until well-incorporated. The batter should be very thick.
  4. Add in apple cubes and mix until pieces are distributed thoroughly. Then pour batter into cake pan, drizzle with 1/4 cup caramel sauce and top with streusel.
  5. Bake cake for 50-60 minutes until top is brown and cake tester comes out clean.

Enjoy!