Breakfast is Served! (Chopped Challenge #1)
With the required elements of chocolate chips, oats, almonds, and pretzels, my thoughts immediately turned to breakfast. After a bit of debate, I landed on scones for my offering- especially when I remembered the bags of Bailey’s and espresso chips waiting in my pantry for just the right treat! Following a bit (or a lot) of Food Gawker browsing, I came up with the following game plan. And luckily, it turned out to be quite a delicious treat!
I found the scone recipe on the blog The View From Great Island, one I’ve tagged and tried several recipes from over the years. The Peach Rhubarb Jam she posted with the scones is definitely still on the list to try!
Oat Scones
Preheat oven to 425F.
Put the dry ingredients in the bowl of a processor and pulse to combine. Then drop in the butter pieces and pulse about 15 to 20 times until the mixture is crumbly, with small pieces of butter still evident.
Mix the egg and cream together, and, with the processor going, pour the liquid through the feed tube and process just until it comes together...probably about 15 seconds. I pulse it instead of letting the machine run.
Turn the dough out onto a floured surface and form into a plump 6 inch disc. Cut the disk in half, and the each half into 3, for a total of 6 scones.
Gently place the scones on a parchment or silpat lined baking sheet. Brush with a bit of cream and sprinkle with oat/almond/pretzel mixture.
Bake for about 15-18 minutes until lightly browned and firm. Try not to over bake.
Cool a few minutes on the baking sheet and then transfer to a rack. Melt a small amount of Bailey’s and espresso chips in the microwave, then drizzle over tops of scones.
I found the scone recipe on the blog The View From Great Island, one I’ve tagged and tried several recipes from over the years. The Peach Rhubarb Jam she posted with the scones is definitely still on the list to try!
Oat Scones
- 1 C cake flour
- 1 C oat flour
- 1/4 C sugar
- 1 T baking powder
- 3/4 t salt
- 5 T unsalted cold butter, cubed
- 1 large egg, lightly beaten
- Scant 1/2 C heavy cream
- 1/2 C Bailey’s chocolate chips
- 1/2 C espresso chocolate chips
- Rolled oats, slivered almonds, crushed pretzels for topping
Preheat oven to 425F.
Put the dry ingredients in the bowl of a processor and pulse to combine. Then drop in the butter pieces and pulse about 15 to 20 times until the mixture is crumbly, with small pieces of butter still evident.
Mix the egg and cream together, and, with the processor going, pour the liquid through the feed tube and process just until it comes together...probably about 15 seconds. I pulse it instead of letting the machine run.
Turn the dough out onto a floured surface and form into a plump 6 inch disc. Cut the disk in half, and the each half into 3, for a total of 6 scones.
Gently place the scones on a parchment or silpat lined baking sheet. Brush with a bit of cream and sprinkle with oat/almond/pretzel mixture.
Bake for about 15-18 minutes until lightly browned and firm. Try not to over bake.
Cool a few minutes on the baking sheet and then transfer to a rack. Melt a small amount of Bailey’s and espresso chips in the microwave, then drizzle over tops of scones.
To serve with the scones, I decided to add an additional hit of almond with some amaretto clotted cream. Of course, I didn’t feel like spending 12 hours on it, so I found this cheater recipe. I’m sure the British would be appalled, but it was still yummy. Perfect, not-too-sweet treat for breakfast with a cup of Bailey’s-spiked coffee!
- 1/2 cup heavy cream, cold
- 1 T powdered sugar
- 8oz mascarpone or cream cheese, room temperature
- 3 T amaretto
- In the bowl of a stand mixer or a large bowl with a hand mixer, whip the cream to soft peaks.
- Add the sugar, cheese, and amaretto to the bowl and beat until combined and fluffy. Do not beat too much or it will start turning into butter.
- Store in an airtight container in the refrigerator for up to 1 week. Allow to sit at room temperature for about 30 minutes before serving for the best texture.
*I kept adding amaretto because the flavor was quite mild, but I stopped at 3 T because I didn’t want it to get too thin. Maybe almond extract would be a better option?
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