Blizzard Baileys, Kahlua and Chocolate Scones

Chicago has been hit by a blizzard.  A real bona fide blizzard. On Facebook this morning I counted 5 different nicknames for this Blizzard of 2011: 
Snowtorius 2011
Snowpocalypse
Snowpocolypsamaggedon
Snowacan
Blizzaster



Last night there was thundersleet and thundersnow- it was actually lightening and thundering during the snow storm. This clip from Weather.com caught the action of both the thunder and lightening, check it out- it's cool!

So along with the snow was the horrendous wind that found it's way through our windows, under the doors and down the vents. It's been chilly in here. When I woke up this morning I put a little Baileys in my coffee to warm up. And then I thought how great a scone would be great with my coffee. Then I thought how great would it be if there was Baileys in my scone?  With Kahlua and chocolate too???

Before I knew what hit me the the oven was on and my hands were in a bowl of flour. I like to use applesauce in scones to keep the fat down, but do apples and Baileys really go together? And do calories count during a blizzard? After a few modifications to one of my classic scone recipes, the scones were nestled in a toasty oven doing there thing.

I'm just going to say it, sooo goood! Warm, moist, dense and fluffy all at the same time. The chocolate chips are needed to add depth to the Baileys and Kahlua so don't skip them. It's like a breakfast cookie, absolutely fabulous and a perfect start to a Fat and Happy snow day!

Tips and Techniques:  You can make these ahead of time, form them into shapes, lay flat on a cookie sheet and freeze. Once frozen, pile them into a freezer bag. When you are ready to bake, simply drop on a cookie sheet, brush with milk and bake. I added just a touch of protein to these scones by using cooked quinoa, you could easily substitute dry oatmeal instead but I would also add a few tablespoons of milk as well.

Secret Ingredient:  My friend Marianne brought me a secret ingredient a few weeks ago, as I thought about these scones this morning the first thing that came to mind was how that the crystallized honey would make a super topping in place of sugar. It gives a nice mild honey flavor that blends with the liquor. Thanks Marianne!


Baileys, Kahlua and Chocolate Scones

2 cups flour

1/3 turbinado sugar
1/2 tsp baking powder
1/2 tsp salt
4 Tbls cooked quinoa
1/4 - 1/2 cup mini semi-sweet chocolate chips
4 Tbls chilled butter
1/3 cup Baileys
1/3 scant cup Kahlua

3 Tbls olive oil
1 egg yolk
1 tsp vanilla
For topping (optional):  milk, crystallized honey or turbinado sugar, cocoa nibs, cocoa powder

Mix all the dry ingredients in a large bowl (flour, sugar, baking powder, salt and quinoa).  In a smaller bowl mix the wet ingredients (Baileys, Kahlua, olive oil, egg yolk and vanilla).  Cut the chilled butter into smaller pieces and add to the dry ingredients. 

Using your fingers, work the butter into the flour until the butter forms pea-sized pieces. Add in the wet ingredients and mix with a fork just to combine everything.  Wrap the dough tightly in plastic wrap and place in the refrigerator for 1 hour.

Remove from the frig, sprinkle a little powder sugar on the counter and pat out the dough to desired height (I go for roughly 1/2 inch).  Use a knife to cut the dough into triangles. Place on a baking sheet lined with parchment paper, brush the tops with milk or egg, then top with desired toppings (crystallized honey, turbinado sugar or cocoa nibs.) 

Bake at 375 degrees for about 16 minutes (depending on the size of your scones.)  The scones will be nicely browned on the bottom and lightly browned on top. The are best enjoyed the same day.