Chocolate Chip Scones with Blood Orange Glaze

Chocolate Chip Scones with Blood Orange Glaze


cup sugar
2 ½ tsp baking powder
½ tsp salt
2 ½ cups all-purpose flour
Zest of 1/2 a blood orange (or regular)
½ cup cold unsalted butter, cut into chunks
1 egg, beaten
¾ cup heavy cream
1 tsp vanilla extract
1 cup dark chocolate chunks (or semi-sweet chips)
Blood Orange Glaze
3 tsp blood orange juice
1 cup powdered sugar
½ tsp vanilla extract


Chocolate Chip Scones

Preheat the oven to 400°F. Line two cookie sheets with parchment paper and set aside.

In the bowl of a food processor, add the sugar, baking powder, salt, flour, and blood orange zest. Pulse a few times to combine. Add the cold butter chunks, and pulse until you have pea-sized amounts.

Alternatively, combine all of the dry ingredients in a large mixing bowl, and then cut the butter into pea-sized pieces using a pastry cutter or the tines of a fork.

In a small mixing bowl, whisk together the egg, heavy cream, and vanilla extract. Add the cream mixture and the chocolate chunks to the flour-butter mixture, and stir with a spoon until the dough starts to come together. Use your hands if necessary, but work quickly and do not overmix! A few dry spots are ok.

Turn the dough onto a lightly floured surface, and roll until it’s about 1” thick. Use a 2 1/2” biscuit cutter or mason jar lid to cut out the scones. Re-roll as necessary. Place the scones on the cookie sheets about 2” apart from each other.

Alternatively, quickly press the dough into a large 1” thick circle. Cut into 1/8ths with a sharp knife.

*Optional: Place the scones in the fridge or freezer for about 10 minutes to ensure the butter is cold before baking!

Bake the scones for 10-12 minutes, until the bottoms are a light golden brown and the tops are dry. Let the scones cool on the pan for about 5 minutes, and then transfer the scones to a wire rack to cool completely.

Blood Orange Glaze

Combine the blood orange juice, powdered sugar, and vanilla extract until smooth. Drizzle the glaze over the chocolate chip scones, and garnish if desired (I like adding a sprig of thyme!)

Once the glaze has hardened, store the scones in an airtight container for up to three days.

Cookie Butter Star Bread

Cookie Butter Star Bread


Sweet Roll Dough
1 cup whole milk, warmed to 110°F
1 package (2 1/4 tsp.) active dry yeast
3 tbsp sugar
¼ cup unsalted butter, softened
1 tsp vanilla extract
1 egg
1 tsp salt
3 ½ cups all-purpose flour + more for dusting
Egg wash (1 egg + 1 Tbs. water, whisked together)
Powdered sugar, for serving
Cookie Butter Filling
6 tbsp cookie butter
1 tsp cinnamon


Make the dough…

Mix the warm milk, sugar, and yeast in the bowl of a stand mixer. Let it stand for 5-10 minutes, until foamy. Add the butter, vanilla, egg, and salt until well combined. Then, mix in three cups of the flour until the dough starts to come together.

Using a dough hook (or your hands), knead for 5-7 minutes, until the dough is smooth and slightly sticky. It should be tacky but shouldn’t leave any dough on your hands. If it’s too sticky, add flour 2 Tbs. at a time until it’s the right consistency. You may need up to 3 1/2 cups of flour total.

Place the dough in an oiled bowl, and cover with a towel. Place the dough in a warm, draft-free spot and let it rise until doubled in size, about 45-60 minutes.

Make the filling…

In a small bowl, stir together the cookie butter and cinnamon until well combined. Microwave for about 20 seconds until it’s very spreadable. (You may need to microwave it a few times throughout the spreading process).

Assemble the star bread…

Punch down the dough to release any air bubbles. Divide the dough into four equal pieces. Roll each piece of dough into a 10-inch circle on a lightly floured surface. Use a 10-inch plate or bowl to make an imprint in the surface of the dough. Using a pizza cutter or sharp knife, cut around the imprint until you have four perfect 10-inch circles.

Place one circle of dough on a piece of parchment paper. Spread 2 Tbs. of the cookie butter filling on the dough, and top with another layer of dough. Repeat two more times, finishing with the fourth layer of dough. No filling goes on top of the fourth layer!!

Place a 2-inch round cookie cutter or bowl in the center of the dough stacks. Using a pizza cutter or sharp knife, cut 16 even strips around the center of the dough, leaving the two inches in the center intact. I did this by cutting the dough into four equal sections in a cross shape and then cutting each quarter into four strips.

Grab two adjacent strips, placing one in each hand. Twist the strips two times in opposite directions (I twist them away from each other). Press the ends together to make a point. If they don’t stick, use a very small amount of water or egg wash to press them together. Repeat with the remaining strips. You will have 8 points total.

Transfer the assembled bread on the parchment paper to a baking sheet. Cover with a towel, and let it rise in a warm spot for 20 minutes, or until puffy.

Bake the star bread…

Preheat the oven to 350°F. Brush the assembled star bread with egg wash. Bake for about 20-25 minutes, until it’s a beautiful golden brown. The internal temperature should register 190°F.

Let it cool on the counter for about 5 minutes. Dust with powdered sugar, and serve with lots of hot coffee!

Sweet Poppy Bread with Vanilla Glaze

For my boyfriend and friends with nut allergies, I use only vanilla extract, but I prefer half almond, half vanilla for myself. If you want to add a little zhuzh to the glaze, you can mix in some lemon or orange zest!


For the bread…
3 cups AP flour
1 tsp salt
1 ½ tsp baking powder
3 eggs
1 ½ cups milk
1 cup + 2 Tbs. canola oil
2 cups sugar
1 ½ tbsp poppy seeds
1 tsp vanilla extract
1 tsp almond extract
For the glaze…
¾ cup powdered sugar, sifted
2 tbsp milk
½ tsp vanilla or almond extract


Preheat oven to 350* F. Butter and flour a 1 lb. loaf pan. Set aside.

In a small mixing bowl, whisk together the flour, salt, and baking powder. In a medium bowl, stir together the eggs, milk, canola oil, sugar, poppy seeds, vanilla extract, and almond extract. Gently fold the flour mixture into the sugar mixture in two batches until just mixed.

Pour the batter into the prepared pan and bake, checking for doneness at 50 minutes. It may take up to 1 hour + 15 minutes to bake. It will be ready when a cake tester comes out clean. Flip the loaf onto a cooling rack and let it cool to room temperature.

While the loaf is baking, prepare the glaze. Mix all the glaze ingredients together until smooth. Add more milk if the glaze is too thick. Pour over the cooled loaf and garnish with more poppy seeds.

Seedy Soft Pretzels with Bleu Cheese Mustard

Seedy soft pretzels with bleu cheese dip taste traditional but use more attainable ingredients. They are surprisingly easy and the perfect weekend snack when served with German beer!


Soft Pretzels
1 ½ cups warm water
2 ¼ tsp active yeast
2 tbsp brown sugar
3 tbsp unsalted butter, melted and slightly cooled
4 ½ cups AP flour + more for dusting
1 tsp salt
8 cups water
½ cup baking soda
1 egg
¼ cup mixed seeds (sesame, poppy, sunflower, pumpkin, etc.)
Coarse salt, for sprinkling
Bleu Cheese Mustard
¼ cup whole grain mustard
¼ cup Dijon mustard
¼ cup bleu cheese, finely crumbled
2 tbsp honey
½ tsp Worcestershire sauce
Pepper, to taste


Soft Pretzels

In a standing mixer with a dough attachment (or using a bowl and wooden spoon) combine the warm water, yeast, and brown sugar. Let sit until the mixture is foamy, about 10 minutes. Add the butter, 4 cups of flour, and salt. Mix, adding more flour 1/4 cup at a time until the dough is smooth and slightly tacky (up to 4 1/2 cups total – I usually only need 4). Knead for 5 minutes in the mixer or by hand.

Shape the finished, kneaded dough into a ball, and cover with a tea towel. Place in a warm spot for about 30-45 minutes, or until the dough is doubled in size.

While the dough is rising, combine the 8 cups of water and baking soda in a large pot. Bring to a rolling boil. Preheat the oven to 450* F. Line two baking sheets with parchment paper, and lightly brush with oil. Whisk the egg with 1 Tablespoon of water, and set aside.

Once the dough has risen, cut it into 8 equal sections (about 2.75 ounces each). These will yield large pretzels, so you can easily divide it into 12 sections if you want smaller pretzels. On a lightly floured surface, roll each section into a 24-inch rope. Make a U-shape with the rope. Twist the ends of the rope together, and then fold the twist over, pressing the ends into the bottom of the U. (I highly recommend viewing the video above a few times before attempting). If you want a heart shape, pull the bottom of the U down to make a V-shape!

Working one at a time, drop a pretzel into the boiling baking soda water for 30 seconds (I push the pretzel into the water to get the whole thing coated). Remove with a slotted spoon, letting as much excess water drip off as possible. Place on the prepared baking sheet, and repeat with the remaining pretzels.

Brush the pretzels with the egg wash. Sprinkle the pretzels evenly with coarse salt and the seed mixture. Bake for 10-15 minutes, until a deep golden brown crust has formed. Serve warm with bleu cheese mustard. You can store these in an airtight container for up to four days, although they will get harder over time.

Bleu Cheese Mustard

In a small bowl, whisk all of the ingredients until smooth. Refrigerate until ready to use. The sauce will last up to four days in the fridge.