CINNAMON + VANILLA CHIP SCONES :: a sweet breakfast recipe


This morning I asked Addilyn what she wanted for breakfast.

'Scones, eggs and a little bacon'.

Awwww, a girl after my own heart.

I LOVE making breakfast on the weekends.  And even more than that, I love that my little sweet pea enjoys helping in the kitchen.  My vote was for pumpkin-chocolate chip scones, but I was vetoed, the  cinnamon-vanilla chip scones won,   2-1.  Fair and square.


These scones have just the right amount of spice and sweetness.  A little dash of allspice makes this a "fall/winter" scone in my book.


I was tempted to make a spiced-vanilla glaze, but I stuck with the good -ole powdered sugar glaze.  Next time, I am going to add some vanilla bean and spices to the glaze.   I will let you know how that turns out ;-)

Try making these soon, your family will think you are the greatest!


Cinnamon + Vanilla Chip Scones

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

pinch of salt

pinch of allspice

1 stick of butter, cut into small pieces

3/4 cup white, vanilla chips

1/2-3/4 whole milk

1 egg, for egg wash

for glaze: 1 tablespoon melted butter, add 1-2 cups of powdered sugar and 1 tablespoon milk.

Sift together the dry ingredients and work the butter in until the mixture resembles cornmeal. Add in the chips and toss together. Slowly add the milk until the dough just comes together. Roll the dough out into a square that is approximately 1 inch thick. Cut into triangles and brush with egg wash. Bake at 400 degrees for 15 minutes. Let scones cool completely and then drizzle with glaze.



I thought I would share a scrumptious pumpkin spice muffin recipe.  Last week I made some to-die-for pumpkin + molasses cookies.  Seriously, I couldn't stop eating them!!  I will post the recipe, I just didn't get any photos, but I promise, you will want to eat the entire batch!!

Anyways, I had some left over pumping puree to use up.  A little breakfast treat sounded good, so I made some pumpkin spice muffins.


Pumpkin Muffins from Smitten Kitchen

1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 cup canned solid-pack pumpkin (from a 15 ounce can) 1/3 cup vegetable oil 2 large eggs 1 teaspoon pumpkin-pie spice 1 1/4 cups plus 1 tablespoon sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

pumpkin muffin

Addilyn loves to help in the kitchen.  She picked out the muffin liners ;-) and she takes her role of taste testing very seriously.  Don't step between the girl and her muffin batter {or cookie dough, or cake batter or anything with butter and sugar}.

And on a separate note, I am loving my 'FALL' sign that I got from Anne.

Isn't it darling?

We did a little bartering after the SALE and I was thrilled to come home with this ;-)


Now go bake some muffins....your family will love you for it!!