Gingerbread Scones


Good Morning Y’all! Happy Monday!

It’s always crazy to me how quickly December comes every year. I basically beg for the year to hurry up so that December 1st will be here so I can start my chocolate advent calendar (yes, I’m a child), display all of our Nutcrackers, watch FAR too many YouTuber’s Vlogmas (not-so-secret obsession), and basically just radiate Christmas for 25 days. And now it’s already December 4th.


Yeah, it’s a shock to me, too. That means there’s 3 weeks until Christmas…4 weeks until the New Year…insert every panic sound, face, reaction that you can.

Enough of the fear, and let’s get back to this wonderful holiday season that’s upon us!!

With that, I decided to change-up my little gingerbread obsession! Fun fact: every year growing up, my brothers and I would build gingerbread houses. My mom would make everything from scratch, build them all herself—sometimes I would help—and, while the houses would sometimes have a crooked roof or a falling-in wall, they were always amazing, delicious, the perfect vehicle for gummy bears. My brothers and I, and in later years our nieces and nephews joined in, would cover our houses with chocolates, cereal, candy canes, every sugary candy, sprinkles, you name it! Yeah, I’d eat about ½ of the decorations, but totally worth it!

Now, with those great memories coming up again, I am just craving everything gingerbread and spiced. And, because I’m not my mom with her patience and skill, I’ve decided to throw my need for molasses into an amazing breakfast pastry—scones!

More recently, I’ve realized that scones are probably one of my favorite pastries. At the bakery I work at, we make some of the most delicious—ginger apricot, everything, bacon cheddar—ugh I love them all. They’re slightly sweet, has some dryness, very dense and filling, oh man just give it all to me!! These Gingerbread Scones are no different! It’s basically a gingerbread cookie, minus the adorable man-shape and icing all over, with a bit more moisture and it’s acceptable to eat for breakfast! These scones are filled with lots of spices, some warm brown sugar, and a nice turbinado sugar crunch on top!

I’ve been enjoying them daily with a cup of coffee, and you can’t get any better than that! I mean, maybe put on your holiday tunes, light up that tree, wear your warm cozy onesie and you’ve got yourself a wild start to your day or night! 



Butter—4 oz, or ½ C

AP Flour—14 oz, or 2 ½ C

Brown Sugar—2.25 oz, or ¼ C

Cinnamon—1 tsp

Ground Ginger—1 tsp

Ground Clovers—½ tsp

Baking Powder—1 TBL

Salt—1 tsp


Molasses—5.5 oz, or 1/3 C + 2 TBL

Milk—2.75 oz, or 1/3 C

Turbinado/Coarse Sugar—to sprinkle



Cut the butter into small cubes and put into freezer to keep cold.

In a large bowl, mix together the flour, brown sugar, spices and baking powder.

In another bowl, whisk the eggs, molasses and milk.

Work the cold butter into the dry with either your hands or a pastry cutter. Rub the butter into the dry until the butter is about pea-sized, and this entire mixture is homogenous.

Add in the wet, mix until just combined.

Now, you can either shape the scone dough into a large circle and cut into pie-like slices, or, like shown, use a small scoop for your scones.

*Note: These scones do grow in size a bit, so when putting them onto the sheet pan, make sure to give enough space between them!*

After you cut/shape your scones, put them all on your sheet pan, sprinkle with turbinado sugar and put into the freezer to firm up before you bake them! You can do this while you preheat the oven!

Preheat your oven to 425˚ F.

Bake your scones for ~15 minutes, until the bottoms have browned slightly.

Allow to cool (if you can resist!) before enjoying!


Bon Appétit!


Peppermint Mocha Brownies

Happy Peppermint Mocha Season!

Oh, whoops, I mean Happy Holiday Season, of course!

How has everyone’s December been so far? Filled with love and candy canes? Blue, white, green and red twinkly lights and eggnog? Endless peppermint mocha lattés and adorable gift-wrap with snowmen on it?

As most of you know, if I could, I would celebrate this season all year long, Michael Bublé’s holiday album would be forever playing in my car, and I would have our Christmas tree up and lit 365/24/7! So, I guess I’m really in my prime for the next couple of weeks.

After returning from a long weekend in Miami for Art Basel and Roberto’s birthday with my favorite couple (and future sister-in-law!), I was ready to pack away the little rompers and bring out the super hip sweaters with fuzzy polar bears on them—but it happens to be 70˚ here this week, so I guess I’ll just overheat in my dress-sweater combo, while pretending that it’s blizzarding outside.

This all includes lot and lots of hot chocolate with a candy cane, some yummy stew made by my one and only, and peppermint mocha brownies!

Yes, I am excited for the first two, but who doesn’t love super fudgy, extra rich, mocha and minty brownies?! I have no clue—especially when they are topped with a sweet white chocolate glaze and basically a snowstorm of candy canes!

The small amount of flour in these brownies, and lots and lots of chocolate, allow them to become oh so gooey in the center, while the outside has a slightly crisp “shell.” If the combination of a smooth center, and an even creamier white chocolate glaze isn’t enough for you, how about the fact that there’s extra caffeine fun with coffee grounds mixed in! Yes, my sweet, cheery, latté loving friends, I have just made your dreams come true with this here dessert—basically an edible peppermint mocha. I don’t believe I can say it enough times, or with enough excitement!

Peppermint. Mocha. White Chocolate. Candy Canes. Brownies.

Please do yourself a favor and make these as soon as possible, because while I write this post, I’m already on my second…or maybe third…slice!



Butter—8 oz, or 1 C/2 sticks

Semi-Sweet Chocolate—4 oz

Candy Canes, crushed—3

Cocoa Powder—1 oz, or 1/3 C


Sugar—14 oz, or 1 ¾ C

Coffee Grounds—0.2 oz, or 2 tsp

Vanilla Extract—0.1 oz, or ½ tsp

Peppermint Extract—0.1 oz, or ½ tsp

Flour—5.25 oz, or 1C + 1 TBL

Salt—0.1 oz, or ½ tsp

Baking Powder—0.1 oz, or ½ tsp

Sweetened Condensed Milk—7 oz, or ½ can, or 2/3 C

Butter—0.5 oz, or 1 TBL

White Chocolate—6 oz, or 1 C

Candy Canes, crushed—4 or 5


Preheat your oven to 350˚ F.

Over a double boiler, combine the butter, semi-sweet chocolate, cocoa powder and candy canes.

While that is melting, beat your eggs together, using the paddle attachment, or, if using your hands, a whisk, with the sugar and coffee grounds for 3-5 minutes, so that they are light and fluffy. This will help keep them from coagulating when you add in the warm chocolate.

Add in your two extracts.

In another bowl, sift together the flour, baking powder and salt.

Once your chocolate mixture has melted, slowly stream it into your beaten eggs with the mixer on low speed.

Add in your sifted, dry ingredients.

Only mix until combined.

Pour batter into a pan that has been sprayed with nonstick spray. I like to use a springform pan, which makes for much easier removal of the brownies when you’re ready to eat them!

Baking for 27-30 minutes, until the center is just slightly jiggly—this is what makes them fudgy!

Remove from the oven and allow to cool completely.

Once cooled, melt together the sweetened condensed milk, 1 TBL of butter, and white chocolate.

Pour over the cooled brownies and sprinkled with the 4 or 5 (or more!) crushed candy canes.

Allow to cool and harden, then cut and enjoy!

Bon Appétit!