Biscoff Chocolate Chip Scones
Medically reviewed by Christiana George Updated Date: December 17, 2022
I needed something to go with my coffee. What better than a scone? Heck, what better than a scone with Biscoff and chocolate chips? Nothing that’s what. These scones are so light and fluffy, you really don’t feel guilty eating them. Well, as long as you don’t think about it too much. I’ve made these before with maple syrup, but I think I like the Biscoff flavor better.
Biscoff Chocolate Chip Scones
by The Sweet Chick
Prep Time: 10-15 min.
Cook Time: 15 min.
Keywords: bake breakfast dessert Biscoff chocolate chips
Ingredients (12 servings)
- 2 cups flour
- 1/3 cup sugar
- 2 tsp baking powder
- 6 tbsp cold butter
- 1/3 cup Biscoff spread
- 1/2 cup mini chocolate chips
- 1/2 cup milk
- 1 egg
Instructions
Preheat oven to 425 degrees.
Mix flour, sugar, and baking powder. Cut up butter and add to flour mixture. Add Biscoff spread and chocolate chips. In a separate bowl mix eggs and milk until blended and add to the flour mixture.
Drop by spoonful on cookie sheet and shape into triangles by hand. No need to be perfect.
Bake at 425 degrees for 15 minutes or until tops are golden
These scones are so easy to make and whip up in a few minutes. They are great with coffee, tea, or hot chocolate or a nice tall glass of milk.
Yay! My recipe was featured on Tasty Kitchen!!
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Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream
I had to make something sweet for my daughter’s school again. Which was perfect because I was dying to try Picky Palate’s pumpkin cake recipe. I made it into cupcakes. Another super easy recipe, which is great for this busy mom.
Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream
by picky-palate.com
1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup buttermilk or milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)
2 cups semi-sweet chocolate chips
Pumpkin Spice Buttercream
2 sticks unsalted butter, softened
2 tablespoons reserved pumpkin
1/4 teaspoon ground cinnamon
4 to 5 cups powdered sugar
2 to 4 tablespoons milk
1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.
2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.
3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.
Makes 16 servings
Note: This recipe can be used to make 24 cupcakes as well. Bake at 350 for about 15-20 minutes, until baked through.
Note: This recipe can also be used to make two 9 inch cakes for layered cakes. I’d start the bake time at 30 minutes at 350 and check often from there
I added some Halloween sprinkles for the kids. What kid doesn’t love sprinkles. Unfortunately, my Wilton cupcake holder fit all but one of the cupcakes. So I made the sacrifice and devoured it.
Holy cow! This is a chocolate addict’s best friend. It is so moist and rich. You really don’t taste much pumpkin, but who cares. It’s the chocolate that steals the show. And the frosting was just the right touch. I had to go back and lick the frosting bowl. Jen at picky-palate.com has the best recipes.
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