This past weekend, my husband and I stopped by a wonderful little Vegan cafe / bakery, Sticky Fingers Bakery, in Washington D.C. Along with buying up 4 different fabulous Vegan cupcakes, we gobbled down a large ‘Sweet n Salty’ chocolate chip cookie. The cookie was full of wonderful chunks of who knows what and the top was liberally sprinkled with coarse Himalayan sea salt. Sooooo yummy that we sat on the bench outside and ate the cookie up in about 30 seconds. I had to recreate this one!
As happens so many times when I start experimenting with ingredients in the kitchen, things often evolve into something that is not what I intended ending up with. Yet, still a delicious result.
Voila. Chocolate Chip Scones with a mildly sweet Vanilla Cream Glaze.
So these were supposed to be cookies, but….whatever. I’m sure with a little experimenting of your own, they could become a wonderful cookie as well. But here we go with my scones for now….
I’ve never been very fond of scones that I can remember. I remember them as being dry and fairly tasteless. These scones surprised me. They have all the moisture of a dense, rich cake, a crustier area on the bottoms where the chocolate chips melt and then brown while they’re baking, and then a lovely creamy glaze that compliments the scone without overpowering the flavors. I didn’t know what flavor to go with at first for the glaze but I’m very happy with the Vanilla. It adds the creamy texture in each bite without being so strong with vanilla that you forget the chocolate chips. I also added in plenty of finely chopped walnuts that blend with the other textures and add a soft crunch to the scones.
The batter is VERY dense and you may want to adjust it down some with more liquid. But when the scones cool they are just perfectly balanced with a cake-like consistency and the crusty edges. The chocolate chips are just gooey enough to give you a blast of intense sweet but mellow with the cake’s batter and walnuts.
I also sprinkled each scone with a big pinch of coarse sea salt before they baked. It’s very slight in the background after you’ve enjoyed lots of other tastes in each bite. I wouldn’t leave the salt out but if you did, you would still have a wonderfully flavored scone.
I love how lightly sweet the glaze turned out as I said. It’s just enough to let you know there’s a creamy topping. The vanilla stands out and then blends into the chocolate chips and disappears in your mouth. Again, they would be great without the glaze…better with it. I could also see changing it from vanilla to an orange tangy cream as well. I’m sure the orange would be dreamy with the chocolate but I didn’t have any on hand to experiment with today. Next time maybe?
This recipe will make up about a dozen 3 inch wide scones. They’ll keep well in a sealed container on the counter or freeze up some to thaw out on a busy morning for a quick delicious breakfast. Oh, and I forgot to mention that they have a special surprise ingredient…compliments of all my drooling through Kathy Hester’s new ‘Great Vegan Bean Book‘ lately…. You guessed it, I used a can of white cannellini beans to keep these scones nice and moist. The beans replace all of the fat except for that in the chips and adds to the protein content and overall nutrition. I really love how they turned out and I’m sure that the beans helped to keep each one evenly cooked and moist.
A dense cake is really what they seem like. I love how thick the cake is and then how light and creamy the glaze and chips blend in with the cake.
A great combination, thanks Kathy for your inspiration ♥
Gotta try these………enjoy!
More from my site
- Kathy Hester’s Sloppy Buffalo Beans
- Guest Post at Veganosaurus ♥