Chocolate Toffee Scones

There is a brunch served in a nearby restaurant that I dream about on Sunday mornings. I use the term "nearby" loosely—it is a three hour North Dakota drive away, but I find myself there more often than you'd think. I always eat too much, as one does when faced with a buffet line of dozens of favorite brunch delicacies. There are the scones, the eggs Benedict, the biscuits and gravy, and the pasta dishes (of which I make sure to sample at least once).

However, the french toast is the reason I keep coming back.

Like an ice cream sundae bar lined with the best toppings, so does this restaurant treat their french toast. Oreos, nuts, chocolate shavings, and crumbled heath bars accompany the crushed strawberries, the jellied blueberries, and the classic maple syrup. It's a brunch lover's dream come to fruition. And mine, all mine, for the taking.

This brunch is where I discovered my true love for toffee. Atop a hot piece of french toast drowned in maple syrup, I crumbled these chocolate toffee pieces, allowing the chocolate to melt and pool over the top of the french toast while the toffee retained its textured crunch. Though I considered this my "dessert," it was never rare to go back for seconds or thirds of this sweet, indulgent treat.

As long as I ignored the sidelong glances of my concerned, horrified companions, nothing would stand between me and my coveted french toast.

Since discovering my weakness for chocolate and toffee, I've found myself imagining all of the terrifically wicked ways to use it in every day baking. As an homage to the toffee-covered french toast that started this madness, I thought scones would be a fitting first start. We can save my other toffee-covered fantasies for later.

A decadent breakfast every now and then never hurts anybody, right?

These Chocolate Toffee Scones are subtle, kind, and never too sweet. The sweetness comes from the multitude of chocolate toffee pieces scattered throughout the delicate scone. Never to be outdone, I dipped the bottoms of the scones in a rich chocolate glaze to give an added touch of chocolate. These are delicious with a cup of coffee for an afternoon snack, but if you choose to eat them for breakfast with a cup of tea I won't send a judging glance your way.

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Roasted Pepper Feta Scones

When I worked in a small bakery, my first responsibility of the day was to fill the pastry case with hot, freshly baked scones. In the darkness of the morning hours, scones were simple enough for my tired mind to understand. Flour, butter, and baking powder—the essentials—were assembled at my right hand. The hum of the mixer accompanied by my practiced motion of tossing in the ingredients became the melody to the break of day.

Once in the case, there was only a brief moment of respite before moving onto the next task.

Though the scones were simple enough of a task to my weary mind, I quickly grew tired of them. I resented the spicy peach scones for taking so much longer to assemble. The raspberry white chocolate tested my patience when the raspberries often gave the dough too much moisture (and the scones would bake up as flat as a pancake). The blueberry became a disappointment whenever the bright blueberry color would bleed throughout the batter instead of staying intact.

These scones became my labor of love. I worked hard to produce consistent scones, despite each varieties' quirks. On those mornings when I wasn't ready to face a fight with raspberry white chocolate scones (again), I started inventing my own flavors, with the ingredients hiding around the bakery. Apple cinnamon, white chocolate mocha cappuccino, and chocolate mint became hits among the regulars. These scones were the one item at the bakery I could truly call my own.

Nevertheless, when my time at the bakery came to a close, I was in no hurry to whip up another batch of scones any time soon. After making thousands of scones by hand (and nibbling on too many stale scones destined for the trash), I think I've had my fair share for the next few months (or, to be honest, years).

However, since I rarely made savory scones at the bakery, they still intrigue me. Just about anything could end up in a savory scone—how was anyone supposed to choose? After a little creative thinking (and a craving for roasted bell peppers), these Roasted Pepper Feta Scones were born. Finally a scone that isn't just for breakfast!

Roasted Pepper Feta Scones are buttery, light, and flavorful. Featuring roasted peppers, feta cheese, and green onion, these three flavors come together to make a scone that is as welcome at lunch time as breakfast. You may roast the bell peppers yourself or, for convenience, pick up a jar of roasted peppers at the local market. These tips for making mile-high, flaky biscuits also apply to making scones: check them out!

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Banana Espresso Chocolate Chip Muffins

Chocolate makes the world go 'round. Well, at least it makes my world go 'round. I savor simple chocolates like a good book I've read a thousand times—slowly, reveling in the familiarity, letting the flavors (and words) linger on my tongue. I've always found something sensual about chocolate. The way warmed chocolate falls off a spoon or the glean and glisten on a pot of melted chocolate make my mouth begin to water. I love the way chocolate pairs with a heady glass of red wine, fashioning a rich ending to a heavy meal.

I'm certain if we gave it a chance, chocolate alone could bring about world peace.

Chocolate always finds a way to sneak into my day. In the morning, I love a hint of cocoa in my hot cereal. At lunch, I always sneak a sweet treat for dessert, nibbling on bits of chocolate cake or swiping my finger through a tub of chocolate buttercream. In the evening, I grab a few chocolate chips to preempt my inevitable nighttime cravings.

I'm a monster.

Some days I'm certain chocolate runs through my veins.

Because of my fervent fondness for the cocoa bean, I've been adventurous with my chocolate flavor combinations. Certainly the standard combinations have been done: chocolate and peanut butter, chocolate and raspberry, chocolate and pear. But it's the more unique combinations that bring me greater excitement—chocolate and lemon, chocolate and figs, and chocolate and beets.

Chocolate and pickles, however, is a little too "unique." Let's just say that was never a very good idea.

These Banana Espresso Chocolate Chip Muffins are decadent, addictive muffins that are everything a muffin should be—moist and dense. Imagine a loaf of banana bread in bite-sized form; these are it. The flavors of banana and chocolate blend together easily, but the espresso powder adds a slight twist. Though the espresso flavor is very subtle (in fact, I couldn't find it unless I was really looking), it adds so much flavor depth. The chocolate tones are richer and deeper. The banana flavor is bold and beautiful. Just a hint of something new, creates a different muffin entirely—a muffin you are sure to love.

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