Living in Ireland for six months you best believe I spent a lot of time eating scones. Just about every week my roommate, Laura, made another fresh batch of dark chocolate chip scones. They usually never lasted far into the next day. She would use Odlum’s white scone mix. These scones come out amazing every time. If you are willing to pay the shipping I recommend trying some. Or you can make the similar variation I have below 🙂
Of course, back in the US I have been craving scones on and off. I loved getting done my runs and eating a bit of one, finishing up a paper and eating a bit more, getting up in the morning and eating one or two… Its easy to see why I came back to the states with a few extra pounds! Of course I dropped the weight when I got back thanks to my break from baking, but I do still like to treat myself by testing out a different scone recipe to see if they come anywhere near the ones we used to make.
Below is a recipe I made for a dinner that I was going to. I think they actually came out really nice. Although not the same as Odlum’s, they did turn out pretty darn close!
- 2 cups unbleached flour
- 1 tbs baking soda
- 1 tbs sugar
- 1 tsp salt
- 4 tbs butter, cold and in small cubes
- 1/2 cup butter milk (or whole milk)
- 1 tbs butter, softened
- Preheat oven to 350. Grease a cookie sheet.
- Mix together flour, baking soda, sugar and salt.
- Using two knives cut in butter until it is blended into the flour.
- Stir in the milk. If you need to add more milk add it one tablespoon at a time.
- Place the dough on a floured surface and roll it out with a rolling pin until it is about one inch thick.
- Using a round cookie cutter, or a cup, cut out the scones and place them on the greased cookie sheet.
- Using the softened butter, coat the tops of the scones.
- Bake for 10-12 min until they are lightly brown on top.
- Enjoy 🙂
There are many things you can mix into the scones.
- Dried cranberries
- Mixed herbs
- lemon zest
Plain Scones before coated with butter
Enjoy with butter, jams, or just plain 🙂
Two summers ago my friends, Amanda and Allie, and I had a thing we liked to call “Oreo ball Wednesday”.. Well maybe I was the only one who called it that…But anyways, basically for a few weeks straight we made Oreo Truffles every Wednesday. (Don’t worry, we weren’t the only ones eating them… otherwise our thighs would be HUGE now.. instead we usually just brought them into work so others could enjoy them as well).
I had told them about these little beauties one day when I was reminiscing about the things I used to make when I was younger. You see, my mom and I used to make these every year during the Christmas season. Thanks to a girl scout leader who introduced these to us ages ago, these quickly became a hit at all of the family gatherings that we went to! They were enthralled by the idea and that day we ended up getting all of the ingredients together and making them.
To bring back the tradition we had two years ago, we decided to make Oreo Truffles again while we were all on spring break. Originally we were going to make them on Wednesday like the good ol’ days, but we got tired and lazy and decided to make them on Thursday instead. (There goes the cool name. HA!) What I like about this recipe is that it is a very simple recipe, making it perfect for small group participation plus as you will see in a bit, it can give you quite the work out!
I am not completely sure why we have such an obsession with these little guys… Wait, yes I do! Just make them and you will soon find out! Not only are they easy to make, but they taste amazing and you can make soo many variations to the recipe. Here are just a few of the different variation you can make:
- Use reduced fat cream cheese and Oreos
- Use Mint Oreos (What we did here)
- Put a Jr.Mint or some other type of candy in the middle of the truffle
- Use white chocolate, dark chocolate, milk chocolate, or any mix of them
So here is the recipe and some pictures. Hope you enjoy! Oh, and during the freezing periods don’t be afraid to crack open a bottle of wine and turn on a movie.. thats what we did :).
- 8oz Cream Cheese, softened
- 1 package Oreos
- About 12 oz of chocolate chips
- 1.5 tbs vegetable shortening
- Crush Oreos. To do this you can either use a food processor or a plastic bag and hammer.
- Mix cream cheese and Oreos together. If you are using the bag method you will have to do this part by hand (GREAT WORKOUT!) If you are using a food processor you can just toss the cream cheese right it.
- Put the mix in the freezer for about 30 min.
- Take the mix out of the freezer and roll it into small balls.
- Put the rolled dough back into the freezer for about 30 min.
- Using a double boiler, melt the chocolate and vegetable shortening over low heat.
- During dipping, only take out about 5 balls at a time (so they don’t all thaw out before you dip them.) Using toothpicks, dip them into the chocolate.
- Place on wax paper and let harden (I usually put them back in the freezer so that they harden faster and then I can eat them sooner 😀 ).
Allie getting her workout on smashing up some Oreos
Th lighting was pretty bad in this photo— But they still tasted amazing!
A little advice:
All though you may want to eat many of these in one sitting, I highly recommend not to. I have learned from many past experiences, which all gave me a short sugar rush and then made me crash with a stomach ache due to eating to much rich foods. Two of them are the perfect amount :).