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  • Lucia Borzillo

Scones and Cookies

I decided on baking practical things. So obviously I made Scones and Cookies.

Let's start with the cookies because they are amazingly delicious! I use a recipe from a fellow blogger who I really wish was my next-door neighbor. Double Fudge Cookies for Chocoholic Lovers from What's Cooking Italian Style. Fudgy and decadent. Just try to eat only one. To add to the deliciousness I used Expresso Chips. Forget about it!! These are on the must make again list!

Click here for the recipe and please check out this blog. The recipes are so similar to what my mom cooked that Claudia and I could have been related!

And the scones. Cinnamon Chip and Toasted Hazelnut Scones. Yea another winner.

Cinnamon Chip Scones -

(makes 16)


2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 Tbsp sugar, plus additional for dusting 1 stick butter 1 cup cinnamon chips

1 cup toasted hazelnuts 1 egg, separated 1 tsp vanilla extract 3/4 cup plain yogurt Method- Combine the flour, baking powder, and soda, salt, and sugar. Cut the butter into small pieces. Mix in the butter until the mixture resembles a coarse meal. Stir in the cinnamon chips and nuts. Combine the egg yolk, the vanilla, and the yogurt; stir this into the dry ingredients until just combined. Turn the dough out onto a lightly floured surface and knead for 6-10 turns. Divide the dough into 16 pieces. I used a food scale for this. Brush each circle with lightly beaten egg white, dust it with sugar and transfer the scones to a baking sheet lined with parchment paper. Bake at 375 degrees for 18-22 minutes, until golden brown. Cool on a wire rack; after 5 minutes, cover loosely with a dish towel until completely cool.

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