Double Chocolate Scones with Mocha Cream Cheese Filling

Today, I'm sharing a recipe for Double Chocolate Scones with Mocha Cream Cheese filling. A not so healthy recipe, but an oh so yummy one!

You might say, this is my Valentine’s Day recipe, but these scones are good any day of the year!

Chocolate cake-like scones with chocolate chips in every bite and a light, creamy mocha filling with a dollop of whipped cream.

Are you drooling yet?

I love scones because they're so easy to make and you can't mess them up. You can whip up this recipe in about 30 minutes.

They're amazingly delicious with the filling, but you can also serve them warm with only butter or cream cheese. And they're also yummy warmed up with no topping. Yes, they're just simply delicious!

These scones make the perfect breakfast for Valentine's Day since everyone loves chocolate. And what better way to start your day than with a little taste of chocolate, coffee, and cream!

Happy Valentine's Day!

Double Chocolate Scones with Mocha Cream Cheese Filling

Recipe by Julie Murphy @ Sweet and Spicy Monkey

Double chocolate scones are delicious with a Mocha cream cheese filling, whipped cream, both, or just by themselves anytime of the day.

Prep time: 15 minutes
Cook time: 15 to 18 minutes
Total time: 32 minutes
Yield: 10 to 12 scones
Ingredients

• 3/4 cup + 3 Tablespoons full-fat coconut milk (canned)
• 1 large egg
• 1 Tablespoon chocolate extract
• 1 teaspoon vanilla extract
• 2 cups All-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon sea salt
• 6 Tablespoons cold coconut oil
• 1 cup semi-sweet chocolate chips

Cooking Directions

1. Preheat oven to 425F degrees.
2. Line 2 cookie sheets with parchment paper or use a silicone baking sheet. Set aside.
3. Remove coconut oil from refrigerator or freezer so it can soften. Set aside.
4. In a small bowl, add egg, coconut milk, chocolate extract, and vanilla. Set aside.
5. In a large mixing bowl, gently whisk together flour, cocoa powder, sugar, baking powder, and salt until mixed.
6. Add in softened coconut oil, mixing for about 1 to 2 minutes.
7. Pour in coconut milk mixture until dough comes together. If dough is too wet, add a little flour at a time. If dough is too dry, add in coconut milk, 1 Tablespoon at a time.
8. Fold in chocolate chips.
9. Sprinkle flour lightly on a flat, dry surface.
10. Remove dough from bowl and work with your hands for about 1 minute.
11. Roll dough out until about 1" thickness.
12. Using biscuit cutters, cut dough into round shapes and place onto prepared cookie sheet, leaving about 2" between dough shapes.
13. Place into oven and bake for 15 to 18 minutes.
14. Remove from oven and let cool on cookie sheet before transferring onto a wire rack where scones can cool completely.
15. Repeat with remaining dough.

Mocha Cream Cheese Filling

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A light, cream cheese filling with a delicious coffee flavoring for scones, French toast, cakes, or cupcakes.

Prep time: 5 minutes
Total time: 5 minutes
Yield: 8 ounces
Ingredients

• 1/2 cup cream cheese
• 1/2 cup + 5 Tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 packet (1.30 ounces) Starbuck's via instant Latte cafe mocha
• 17 to 20 drops red food coloring (optional)
• 1 cup heavy cream

Directions

1. In a large mixing bowl, beat together cream cheese, powdered sugar, vanilla, café mocha granules, and red food coloring until creamy and fluffy.
2. Changing to whipping attachment, whip in heavy cream until peaks form.
3. To place in scones, cut scone in half (top and bottom) and scoop filling onto each scone half. Place a dollop of whipped cream over the filling. Serve.
4. To store filling: Scoop into an airtight container and store in refrigerator for up to 1 week.

Inspired by ~ Red Velvet Scones.

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Caramel Apple Scones

While everyone else is blogging about pumpkin right now, I thought I'd slow it down a little by not jumping into October just yet. Take some time and savor September by starting with a recipe with that other fall favorite, apples.

Apples are taking a back seat to pumpkin these days. You would think pumpkin is some kind of new Star Wars memorabilia the way others are going ga-ga over it!

Sorry, but pumpkin has been around forever, like back when Christ was really walking the earth days, forever.

Of course, so was the apple, but you don't see people going ga-ga over apples anymore. At least not until you try my Caramel Apple Scones!

These scones remind me of baked apple pie with that cinnamon apple pie flavoring....Mmmm! And if that isn't enough, add in some caramel bits, drizzle caramel sauce over the top and these scones just scream Fall!

So let them eat their pumpkin, I'll get around to making something pumpkin soon. But for now, we're celebrating the upcoming Fall season with apples. And not just apples, but caramel and apples.

Step aside pumpkin....

Caramel Apple Scones

Recipe by Julie Murphy

A taste of Fall in these Caramel and apple scones.

Prep time: 15 minutes

Cook time: 10 to 20 minutes

Total time: 1 hour and 30 minutes

Yield: 8 scones

Ingredients

• 1 and 3/4 cups + 2 Tablespoons all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 Tablespoon apple pie spice
• 1/2 teaspoon ground cinnamon
• 5 Tablespoons coconut oil, frozen
• 1 cup canned coconut milk, full fat
• 1/4 teaspoon vanilla extract
• 4 Tablespoons pure maple syrup
• 1 egg
• 1 and 1/2 cups caramel bits
• 1 baked apple (recipe below)

Directions

1. Preheat oven to 450F degrees.
2. Prepare cookie sheet with parchment paper. Set aside.
3. In a large mixing bowl, add all dry ingredients - flour, baking powder, baking soda, salt, apple pie spice, and cinnamon.
4. Blend together with a fork.
5. Using your mixer, with correct attachment for dough making, a pastry fork, or using your fingers, work in pieces of frozen coconut oil until dry mixture becomes crumbly.
6. Mix in coconut milk, vanilla, maple syrup, and egg.
7. Using your mixer, knead for about 5 to 10 minutes or until dough is combined.
8. Fold in baked apple (recipe below) and caramel bits. Gently blending in throughout dough.
9. Dough will be sticky. If dough is too sticky, add more flour, 1 Tablespoon at a time until you get desired mix. You don't want dough to be smooth in texture like normal bread dough, as the rough texture helps to give scones their famous scraggly looks.
10. After kneading dough, remove from bowl, and place on a flat, floured surface.
11. Work the dough with your hands for about 1 to 2 minutes.
12. Shape dough into a round shape with your hands. Lightly roll with a floured rolling pin, sprinkling more flour on dough to prevent dough from sticking to rolling pin or surface. You want dough to be at least 1/2 inch thick. The thicker your dough, the higher your scones will rise. But remember, you want your scones baked all the way through with no raw dough in the middle, so not too thick.
13. Tidy up the outside edges with your fingers, keeping in mind you want the edges somewhat rough, since that is the beauty of a scone.
14. Sprinkle flour on the edges of a large knife and cut your dough into pieces, similar to pizza slices.
15. Gently transfer each piece of dough onto your prepared cookie sheet (a pie spatula works great for this), leaving 1/2 inch between each piece of dough.
16. Place into preheated oven and bake for 10 to 20 minutes, or until tops are lightly browned.
17. Remove from oven. Gently loosen scones from parchment paper and let cool.
18. Drizzle caramel sauce over the top before serving.
19. Best served warm with butter, cream cheese, or mascarpone cheese with coffee or tea.

Baked Apple - single serving

Recipe by Julie Murphy

Baked cinnamon apples.

Prep time: 10 minutes
Cook time: 60 minutes
Total time: 70 minutes
Ingredients

• 1 apple
• 1 teaspoon organic brown sugar
• 1/2 teaspoon honey
• dash nutmeg
• dash apple pie spice
• dash ground cinnamon
• 2 Tablespoons water
• dash pink Himalayan salt

Cooking Directions

1. Preheat oven to 350F degrees.
2. Prepare small baking dish by spraying with a non-stick cooking spray or lightly wiping down with coconut oil. Set aside.
3. Wash apple and rinse. Remove core and seeds from apple. If you prefer skinless apples, remove the skin at this time.
4. Cut apple into small pieces. Place into small mixing bowl.
5. Combine remaining ingredients with apple pieces and mix well.
6. Pour into prepared pan. Cover with aluminum foil.
7. Bake for 1 hour at 350F degrees or until desired texture. I prefer my apples a little softer since we're adding them to the scones. You can always remove the apples from the oven earlier if you prefer a little crunchier apples.
8. Remove from oven and let cool to room temperature before adding to scone mixture.

 

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Blueberry Scones

These last few days, I've been busy with conferences in Atlanta, which has left me little time to do much of anything in the kitchen. Luckily last weekend I took advantage of the cooler weather out here in Georgia, since I was afraid the summer heat was coming back and I needed to make something with all the blueberries I just bought.

So I made these delicious blueberry scones. I made these a little differently than my first batch of scones by playing with the main ingredients. I used coconut milk instead of yogurt and coconut oil along with the butter, so I could still have that buttery flavor. I think it really made a difference!

Plus I realized I wanted my scones a little thicker. To achieve that, I didn't roll these out as much as my first batch. Actually I just placed the rolling pin over the top of the dough and went over it once, tidied up the edges with my hands, sliced the dough like a pizza, and that was it.

I'm happy with how thick they turned out, yet light and fluffy with a mildly sweet blueberry taste, and the scraggly texture which is so reminiscent of scones.

I think I have this scone thing figured out! Which is a good thing because like I said before, this ain't gonna be my last scone recipe!

Blueberry Scones

Recipe by Julie Murphy

Delicious blueberry scones that are fluffy and light in texture. Perfect for breakfast or snacking.

Prep time: 10 minutes
Cook time: 10 to 15 minutes
Total time: 25 minutes
Yield: 12 scones
Ingredients

• 2 cups + 4 Tablespoons all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground cinnamon
• 3 Tablespoons coconut oil, frozen
• 2 Tablespoons butter, frozen
• 1/4 teaspoon vanilla extract
• 1 cup full-fat coconut milk, canned
• 1 egg
• 4 Tablespoons honey
• 1 cup blueberries

Cooking Directions

1. Preheat oven to 450F degrees.
2. Prepare cookie sheet by spraying with a non-stick cooking spray. Wipe off any excess with a dry paper towel. Set aside.
3. In a large mixing bowl, add all dry ingredients. Blend together with a fork.
4. Using your mixer with correct attachment for dough making, pastry fork, or your fingers, work in frozen coconut oil and frozen butter with the dry ingredients until crumbly.
5. Mix in vanilla, coconut milk, egg, and honey.
6. Knead dough for about 5 to 10 minutes using your KitchenAid mixer.
7. After kneading dough, remove from bowl, and place on a flour dusted surface. (Yes, you're about to get messy here! If you're anything like me, change into an old shirt, preferably NOT a black shirt).
8. Work the dough with your hands for about 1 to 2 minutes.
9. If dough is too sticky to work with your hands, add more flour 1 Tablespoon at a time. Dough should be a little sticky, not smooth like an ordinary bread dough.
10. Gently fold in blueberries, blending throughout dough mixture.
11. Shape dough into a round shape with your hands. Lightly roll the dough mixture with a floured rolling pin, sprinkling on more flour if needed to prevent sticking. You want dough to be at the least 1/2 inch thick. The thicker the dough, the larger your scones. But remember, you want them to cook all the way through so not too thick here.
12. Tidy up the outside edges with your fingers, keeping in mind that you want the dough to look rough, since that is the beauty of a scone.
13. Cut your circle into pieces, similar to a round pizza.
14. Gently transfer each piece of dough (a spatula works great for this) onto your prepared cookie sheet, leaving 1/2 inch between each piece of dough.
15. Place into the oven and bake for 10 to 15 minutes, or until the tops are a light golden brown.
16. Remove from the oven.
17. Scones can be served fresh out of the oven, warm, or room temperature.
18. Best served with butter, mascarpone cheese, or cream cheese and coffee or tea.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Sausage, Cheese, and Apple Scones

I've always said breakfast is the most important meal of the day. I know, new studies came out last week stating that it might not be as important as we all once thought. Pppfffff, I don't believe them!

For one, everybody has a study about something from how slow ketchup drips to how many hiccups a toddler can have. Yes, they really do have studies for these things.

And two, these so called "studies" have reported coffee is bad for you. Then five years later, state coffee is good for you, only to turn around the following year and state coffee is bad for you...again. I think right now we're in the coffee is good for you stage.

So you see why I don't believe what these "studies" say. I KNOW breakfast is the most important meal of the day. 'Nuff said.

With that, I'm sharing a breakfast recipe that is sure to get you out of bed. My sausage, apple, and cheese scones. Yes, they are as good as they sound!

I was asked by my friends over at The Daily Meal to come up with a recipe for Johnsonville Breakfast Sausage (they must know my stand on breakfast!).

Creating a recipe with sausage presented somewhat of a challenge for me since I don't eat pork. Luckily, I'm surrounded by people who do! I know guys at work who stuff a pork loin with sausage, wrap it with bacon, and call it a meal! So finding someone to taste test my recipe was no problem and they were more than happy to oblige.

Since I’ve been wanting to make scones (they've been on my bucket list. Yes, I have a bucket list for making certain foods!), I decided to incorporate the two together. Sausage and scones. But I didn’t stop there, I added gruyere cheese and apples to my scones.

These scones remind me of cool Fall mornings, where you can sit out on the porch, eating scones for breakfast and enjoying your morning coffee.

Scones are such a versatile breakfast choice for anyone and they can be savory or sweet. You can add just about anything to flavor them. Plus, they're easy to make.

Those times where you have to grab breakfast on the go is a great time to choose one of these scones. Especially with back to school breakfasts, when you and the kids are running late. Or they can be something you sit down to eat with your coffee or tea while going through your emails and social media.

Why I've never made them is beyond me, other than I've never had a scone before. Yes, it's true, ...er....29some years without a delicious food like a scone! Shame on you Mom for not introducing me to these when I was growing up!

With another food crossed off my bucket list, I'm going to enjoy my coffee because tomorrow another "study" might discover coffee is not good for you!

By the way, it was after I had already made this recipe that I found out Johnsonville now makes a chicken sausage and a turkey sausage. It looks like I will be making these again soon, so I can try some of their deliciousness with my coffee.

Sausage, Cheese, and Apple Scones

Recipe by Julie Murphy

A savory breakfast scone with sausage, gruyere cheese, and apple pieces.

Prep time: 20 minutes
Cook time: 10 to 15 minutes
Total time: 35 minutes
Yield: 12 scones
Ingredients

• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 teaspoon granulated sugar
• 1/4 teaspoon ground black pepper
• 1 teaspoon Dalmatian sage
• 6 to 8 Tablespoons butter, frozen and cut into small pieces
• 1 egg
• 1 cup plain Greek yogurt
• 1/2 cup gruyere cheese, shredded
• 1 apple, peeled and diced
• 1 package (12 ounces) Johnsonville Original Recipe Breakfast Sausage Patties, cooked and cut into small pieces

Directions

1. Preheat oven to 450F degrees.
2. Prepare cookie sheet by spraying with a non-stick cooking spray. Wipe off any excess with a dry paper towel. Set aside.
3. Cook sausage as directed on package. Let cool and cut into small pieces. Set aside.
4. In a large mixing bowl, add all dry ingredients. Blend together with a fork.
5. Using your mixer with correct attachment for dough making, pastry fork, or your fingers, work in butter with the dry ingredients until crumbly.
6. Add in cheese and apple pieces, mixing well.
7. Mix in yogurt and egg.
8. Combine sausage pieces, blending throughout dough mixture.
9. Knead dough for about 5 to 10 minutes using your KitchenAid mixer.
10. After kneading dough, remove from bowl, and place on a flour dusted surface. (Yes, you're about to get messy here! If you're anything like me, change into an old shirt, preferably NOT a black shirt).
11. Work the dough with your hands for about 1 to 2 minutes.
12. If dough is too sticky to work with your hands, add more flour 1 Tablespoon at a time. Dough should be a little sticky, not smooth like an ordinary bread dough.
13. Shape dough into a round shape with your hands. Roll the dough mixture with a floured rolling pin, sprinkling on more flour if needed to prevent sticking. You want dough to be at the least 1/2 inch thick. The thicker the dough, the larger your scones. But remember, you want them to cook all the way through so not too thick here.
14. Tidy up the outside edges with your fingers, keeping in mind that you want the dough to look rough, since that is the beauty of a scone.
15. Cut your circle into pieces, similar to a round pizza.
16. Gently transfer each piece of dough (a spatula works great for this) onto your prepared cookie sheet, leaving 1/2 inch between each piece of dough.
17. Place into the oven and bake for 10 to 15 minutes, or until the tops are a light golden brown.
18. Remove from the oven.
19. Scones can be served fresh out of the oven, warm, or room temperature.
20. Best served with butter, mascarpone cheese, or cream cheese and coffee or tea.

*Helpful Hints*

 

- When cutting your pieces of dough to create your scone, press into the dough quickly with a sharp knife, trying not to twist or shear the dough. This helps your scones rise higher.

 

- I put 6 to 8 Tablespoons of butter because you can add to your taste. The more butter, the more buttery flavor your scones will have. I added 6 Tablespoons and they were just right for me. If you want less butter taste, add 4 Tablespoons instead. I live in the South and out here they always say, "the more butter, the better."

 

- Store in an airtight container in the refrigerator. Can also be stored in the freezer for later use.

 

Disclaimer - I received no monies for this post. I only received one coupon to purchase Johnsonville Breakfast sausages. Recipe and opinions are all my own.

 

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.