Chocolate Scones with Chocolate Peanut Butter Icing

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We often joke that all it takes to get me out of bed in the morning is freshly brewed coffee, but JD requires a little more effort. There has to be breakfast made and on the table to get him out of bed, and I think the more dessert-like the breakfast, the faster he gets to the table. I haven’t timed it yet, but I’m fairly certain that my hypothesis holds true.

We love plant-strong desserts and breakfast food because we can eat so much of it and not worry about going into a sugar coma or gaining weight. In fact, the food is good for our bodies! So we tend to put a lot of chocolate in a lot of things, including breakfast scones.

I found this idea for a recipe when I was trying to make chocolate breakfast cake (there is such a thing) one morning, but I had added way too little milk. So I’ve tweaked it over the past year and added icing to it, and now it’s a Sunday Morning favorite. It is so sweet that it could pass as a dessert!

Chocolate Scones with Chocolate Peanut Butter Icing
Makes 8 scones

Ingredients:
2 bananas*, liquefied
2 tsp. baking soda
1/2 c. cocoa powder
3 c. whole wheat pastry flour
2/3 c.+ 1tbsp organic soy milk
4 tbsp. honey or maple syrup
2 tbsp. vanilla extract

Icing ingredients:
1 banana
2 heaping spoonfuls peanut butter
1 tsp. vanilla
2 tbsp. cocoa powder
2 tbsp. honey or maple syrup

*The riper the bananas, the better your scones will bake, and the sweeter your scones will be. I typically go for bananas that are beginning to have brown spots.

Preheat oven to 350 degrees.

For the scones, mix together dry ingredients in a big bowl. Blend wet ingredients until completely liquefied. Then pour wet ingredients into bowl with dry ingredients and mix well. It should be a little too wet to form a dough ball, but dry enough that it won’t run on a pan. If it’s too runny, add flour. If it’s too dry, add milk.

Pour dough out onto a circular pan (I used my stoneware) and smooth out with a spoon until it’s circular and evenly distributed. Then bake for 10 minutes.

While baking, use a hand blender to blend the icing ingredients. Add peanut butter to thicken it up and honey to thin it down.

When scones are done baking, spread the icing on the top and bake for 3 more minutes.

Slice it up and enjoy!

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What’s your most dessert-like breakfast?

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