This blog post was first published on Jan 11, 2016, and has been republished with new photos and information.

Hey there, and welcome back, friends.

You are in for a sweet treat!

If you haven’t tried a chocolate scone, this is your sign that you need to! Chocolate takes these scones to the next level. Chocolate with strawberries is a match made in food heaven.

Scones are irresistible. They’re so buttery and tender. I love biting into them. They are a fun weekend treat. Biting into one makes me forget about everything else in life.

In those few minutes when I am enjoying a scone, I forget about life stresses, relax, and recharge. These chocolate strawberry scones are simple, hearty, and delicious (warm) with a cup of tea.

Ingredients

• all-purpose flour
• whole wheat pastry flour or whole wheat flour
• rolled oats
• granulated sugar
• baking powder
• salt
• cold butter
• Greek yogurt
• semisweet chocolate chunks
• fresh strawberries
• a little bit of milk
• Turbinado sugar for garnishing

How to Make Chocolate Strawberry Scones

Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together both flours, rolled oats, sugar, baking powder, and salt.

Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone.

Make a well in the dry ingredients and pour in the Greek yogurt. Gently mix until a dough starts to form.

Stir in the chocolate chunks and chopped strawberries.

Gently mix to combine the ingredients.

Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into a circle about 1 inch high. If the dough is sticky, use more flour.

Using a sharp knife, slice the dough into 8 equal triangles.

Transfer each to the prepared sheet. Chill the triangles in the freezer for a few minutes. Meanwhile, preheat the oven.

Brush triangles lightly with milk and generously sprinkle turbinado sugar over the scones.

Bake scones until golden brown.

Remove from oven and let cool. While warm, enjoy the scones immediately. For an extra indulgence, drizzle the scones with melted chocolate.

How to Store

Store homemade scones at room temperature in an airtight container for up to 2 days or in the fridge for up to a week. You can also freeze scones for up to 3 months. Unthaw the scones on a plate at room temperature.

More Sweet Breakfast Recipes

• Lemon Scones with Mascarpone Cream and Honey Drizzle
• Raspberry Sweet Rolls with Lemon Glaze
• Strawberry Ricotta Pancakes
• Blueberry Lemon Sweet Rolls
• Blueberry Lemon Dutch Baby Pancake

What do you think of this amazing strawberry scone recipe? What would you serve with these scones? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Chocolate Scone Recipe

Print

Yield: 8 scones

Chocolate Strawberry Scones

Flaky and tender chocolate strawberry scones made with whole wheat, Greek yogurt, and chocolate chunks. They are perfect with a cup of tea.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour or whole wheat flour
• 1/2 cup rolled oats
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter, cut into pieces
• 3/4 cup Greek yogurt
• 1 cup semisweet chocolate chunks
• 1/2 cup fresh strawberries, chopped

Topping

Toggle ingredient group

• 1 tablespoon milk
• Turbinado sugar

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flours, rolled oats,  sugar, baking powder and salt. Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone. Make a well in the dry ingredients and pour in the Greek yogurt. Gently mix until a dough starts to form. Stir in the chocolate chunks and chopped strawberries.
3. Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into an 8-inch circle about 1-inch high. If the dough is sticky, use more flour.
4. Using a sharp knife, slice the dough into 8 equal triangles. Transfer each to the prepared sheet. Chill the triangles for 15 minutes in the
   freezer.
5. Meanwhile, heat the oven to 400 degrees F.
6. Brush triangles lightly with milk. Generously sprinkle turbinado sugar over the scones.
7. Bake scones until golden brown, about 25-30 minutes.
8. Remove from oven and let cool. Enjoy scones immediately while warm. Optional: top scones with a chocolate drizzle.

Notes

Store homemade scones at room temperature in an airtight container for up to 2 days or in the fridge for up to a week. You can also freeze scones for up to 3 months.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 271mgCarbohydrates: 75gFiber: 6gSugar: 24gProtein: 12g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Strawberry Scones appeared first on A Classic Twist.

Welcome back friends and thank you for always keeping up with the latest, new recipes I share. Today’s are these Raspberry White Chocolate Muffins. You are in for a treat!

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The post Raspberry White Chocolate Muffins appeared first on A Classic Twist.

Hi friends! We are starting the week off with a hearty breakfast in the form of Apple Pie Protein Pancakes. With a whopping 13g of protein, these pancakes will keep you filled and excited for fall. Now that we must accept it is fall, we might as well start indulging in fall flavors, right? Nothing like starting the day with all your favorite fall flavors; warm spices, apple pie filling and maple syrup.

These pancakes start with my newest Krusteaz must-have pancake mix. A buttermilk protein pancake mix with 13g of protein a serving is a great way to keep the family full and satisfied. If you haven’t tried it yet, you have to.

The fluffy buttermilk pancakes are spiced with cinnamon, nutmeg and cloves. The pancakes are topped with an equally delicious apple pie filling; warm apples cooked in spices. Finally, they are topped with sweet maple syrup. You can skip the syrup if you like, but it’s a great addition to the fluffy pancakes. These apple pie protein pancakes will be perfect for any fall brunch. The pancakes also freeze very well. I made a few extras and froze for easy breakfasts during the work week.

Check out this short video of how to whip up these easy apple pie protein pancakes recipe! Enjoy!

Get the full recipe here on Krusteaz.com where I am sharing it with their readers too!

Print

Yield: 4-6 servings

Apple Pie Protein Pancakes

These apple pie protein pancakes are packed with seasonal flavors and are filled with hearty protein to keep you filled all morning. They are perfect for easy breakfasts to send the kids off to school. Top with maple syrup and enjoy!

Prep Time 40 minutes

Additional Time 20 minutes

Total Time 1 hour

Ingredients

For Pancakes:

Toggle ingredient group

• 2 cups Krusteaz Protein Complete Buttermilk Pancake Mix
• 1 teaspoon apple pie spice or ground cinnamon
• ¼ teaspoon of nutmeg
• a pinch of cloves
• ½ cup water
• ½ cup milk
• 2 large eggs, whisked
• 2 tablespoon vegetable oil

For topping:

Toggle ingredient group

• 2 medium apples, cored and chopped
• 3 tablespoons brown sugar
• ½ teaspoon ground cinnamon
• dash of cloves
• Maple syrup (for serving)

Instructions

1. Heat a pancake griddle to 375°F (medium heat). Lightly grease griddle.
2. In a large bowl, whisk together the pancake mix, apple pie spice, nutmeg, and cloves. In a small bowl, whisk together the water, milk, eggs, and vegetable oil. Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not over-mix but mix until combined. Let the batter stand for at least 2 minutes.
3. Spoon about 1/4 cup batter per pancake onto the griddle. Cook 1- 2 minutes per side. For light and fluffy pancakes, flip only once, when the tops bubble and bottoms are golden browns.
4. For the topping, cook the apples, brown sugar, cinnamon, and cloves together until the apples softened.

Making this Recipe?

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Hello guys!! I wanted to catch you before you headed out of town or get ready for the long Thanksgiving weekend. This eggnog dutch baby is a great brunch recipe as folks gather this weekend. It feeds a crowd and very easy to pull together.

Do you love eggnog?? I have a love-hate relationship with eggnog and every year it comes around I avoid drinking it and instead infuse it into delicious baked treats. Whether it’s in these eggnog cupcakes with bourbon whipped buttercream or this eggnog pudding cake, I love baking with it. This year, I will be serving up this eggnog dutch baby pancake with cranberry compote for brunch.

Have you ever had dutch baby pancake? If not, they are a crossover of crepes, a popover and a pancake all in one. I started making them last year after they became a thing on Pinterest and Mr J is now in love with them. Every other weekend we make one on a lazy Sunday. I love the simplicity of this puffy pancake and how easy it is to make different kinds of flavors.

This eggnog dutch baby was perfect with the change in season and especially when you top it with a sweet cranberry compote. The pancake batter itself is thin, perfectly spiced and infused with eggnog. Once baked in a hot casserole dish (or cast iron skillet), the pancake puffs up and becomes a pillowy soft haven. Feel free to top with anything you have around. Fruit compotes are my favorite but just a dusting of powdered sugar will do.

I hope you get to try this pancake this long holiday weekend. To my american friends, Happy Thanksgiving. Have  a safe and wonderful holiday.

Print

Eggnog Dutch Baby with Cranberry Compote

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

For pancake:

Toggle ingredient group

• 1/2 cup all-purpose flour
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 1/2 cup eggnog
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, cut into small pieces

For Cranberry Compote:

Toggle ingredient group

• 1 cup fresh cranberries
• 1/3 cup granulated sugar
• zest of one orange
• 2 tablespoon fresh orange juice

Topping:

Toggle ingredient group

• ½ cup whipped cream
• ¼ cup powdered sugar

Instructions

1. Preheat oven to 425° F.
2. In the bowl of a food processor or blender combine all the ingredients for the pancake, except the butter. Pulse the ingredients until they are well combined and smooth.
3. Let batter sit in the food processor for at least 20 minutes.
4. During this time, make the cranberry compote. Combine all the ingredients for the compote in a small saucepan and cook over medium heat, stirring occasionally, until cranberries are softened and the sauce starts to thicken about 3-4 minutes.
5. Remove from heat and let cool.
6. When you’re ready to make the pancakes, place the butter in a large casserole dish or large cast-iron skillet and heat in the preheated oven. Let it melt completely and as soon as it does melt pour the batter into the dish.
7. Bake the pancake for 15-20 minutes or until puffy. Lower oven temperature to 300 degrees and bake additional 5 minutes.
8. Remove from the oven and top immediately with cranberry compote, whipped cream, and powdered sugar.
9. Serve immediately.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Eggnog Dutch Baby Pancake with Cranberry Compote appeared first on A Classic Twist.

You guys, I made chicken and waffles!! And it is crazy good and just what every brunch you are hosting needs. Like, seriously!!! I was amazed at how good it turned out. But that was because it was the first time I made fried chicken at home. Can you believe that? I’ve never made fried chicken in my life.

When Kitchenaid asked for a chicken and waffles recipe for my brunch series on their blog, I knew it was time to heat up my frying pans. I remembered I had a clipping from an old Southern Living magazine for classic fried chicken recipe and I adapted that here. The fried chicken is the star in this recipe. The soft buttermilk waffles are good too but it’s the chicken that will leave you licking your fingers.

Soaked or brined in buttermilk and maple syrup, the chicken is tossed in a spiced flour mixture with cornmeal and chili pepper. Fried to perfection, its moist on the inside and crispy good on the outside. I am in LOVE.

Of course it does help that this finger-licking good chicken is drizzled with maple syrup. Seriously, you have to try this recipe soon. It’s perfect for breakfast, brunch or breakfast for dinner!

Print

Chicken and Waffles

Ingredients

• For Fried Chicken:
• 20 chicken winglets
• 1 ½ cups buttermilk
• ½ cup maple syrup
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2-3 teaspoons chili or cayenne powder
• 1 cup all-purpose flour
• ¼ cup white or yellow corn meal
• 1 teaspoon chili or cayenne powder
• salt and pepper to taste
• vegetable oil
• For Waffles:
• Use your favorite boxed mix or recipe.

Instructions

Wash and clean the chicken wings. Place in an airtight container or large zippered plastic bag.

In a medium bowl, whisk together the buttermilk, maple syrup, salt, pepper and chili powder. Pour the mixture over the wings and cover. Refrigerate for at least four hours or overnight to brine.

Preheat your KitchenAid® Electric Convection Slide-In Range to 165°F. Prepare the flour mixture in a medium bowl by whisking together the flour, corn meal, chili powder and season with salt and pepper to taste. Remove the chicken from the buttermilk brine and toss each in the flour mixture, one by one. Make sure you coat all sides. Place on a parchment lined cookie sheet.

When ready to fry, pour the vegetable oil into your KitchenAid® 4.0-Quart Casserole. Heat oil over medium-high heat on your Electric Convection Slide-In Range. To test if the oil is ready for frying, toss some of the flour into the 4.0-Quart Casserole. When it sizzles, the oil is ready.

Place 4-5 chicken wings in the 4.0-Quart Casserole and fry each side for 2-3 minutes or until golden brown. Remove the chicken wings from the oil and drain on a paper towel. Fry the chicken wings in batches, making sure not to overcrowd the pot. Keep your fried chicken wings warm in your Electric Convection Slide-In Range until ready to serve.

While you are frying, prepare the waffles according to the directions on the box. Bake off your waffles in the KitchenAid® Waffle Baker.

When ready to serve, top each waffle with 2-3 chicken wings and drizzle on maple syrup.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

This post is sponsored by KitchenAid. All opinions are 100% mine as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!

The post Chicken and Waffles appeared first on A Classic Twist.

We have a different kind of recipe today! As we get closer to the weekend, brunch is on the mind and these huevos rancheros should happen. Why am I sharing savory food? Well, I’ve been doing a brunch series over on The Kitchenthusiast and if you’ve been following along, we are kicking up our brunch game this year with grapefruit mimosas and savory breakfast danishes. Adding this huevos rancheros to the line up was actually my lab mate’s idea. Being from New Mexico with a Guatamela heritage, she knows a thing or two about authentic recipes and I called upon her expertise to make these huevos rancheros. I only had to bride her with some baby time and mimosas.

Have you ever had huevos rancheros? It’s is a popular Mexican breakfast dish made of eggs, corn tortilla and spicy chili paste. At least those are the key ingredients with room to get creative with add-ins. Starting with a homemade red chile paste, these huevos rancheros are filled with refried beans, tomatoes, avocado and topped with a fried egg. They are pretty hearty, filling and a great way to start a weekend.

Print

Yield: 4

Huevos Rancheros

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

For Red Chile Sauce

Toggle ingredient group

• 20-25 dried red chile pods, seeds removed
• 4 garlic cloves
• 1 small onion
• 2 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons oregano

For Huevos Rancheros

Toggle ingredient group

• 1 teaspoon vegetable oil
• 6-8 corn tortillas
• 6-8 large eggs
• 1 cup refried beans
• ½ cup red chile sauce (recipe above)
• 1 tomato, diced
• 1 avocado, sliced
• 1 tablespoon cilantro, chopped

Instructions

For red chile sauce

Remove the seeds from the chile pods to ensure the sauce is not too spicy.

In a medium sauce pan, combine all the sauce ingredients and set over medium heat.

Bring to a boil and let simmer for 15-20 minutes until pods are hydrated. Remove from heat and cover for 10 minutes.

Pour the contents of the saucepan into your Kitchen Aid® Torrent™ Magnetic Drive Blender. Blend on “Soup” setting until smooth. This makes about 1 1/2 cups of sauce.

For huevos rancheros

In your Kitchen Aid® Tri-Ply Stainless Steel 10″ Nonstick Skillet, heat the oil over low-medium heat on your Kitchen Aid® Electric Convection Slide-In Range. Warm the corn tortillas in the Skillet for about 30 seconds each side. Set aside.

In the same Skillet, cook the eggs one at a time, to your desirable consistency.

Then, begin assembling your huevos rancheros by spreading a little bit of refried beans onto your tortillas.

Next, add some red chile sauce, followed by some diced tomatoes, avocado and cheese. Top with an egg and some more chile sauce.

Serve immediately.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

This post is sponsored by KitchenAid. All opinions are 100% mine as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!

The post Huevos Rancheros appeared first on A Classic Twist.