Travel

Winston-Salem

If you’re in America you’re probably well on your way to planning your Thanksgiving dinner for next week, but have you even considered what to feed your guests the morning of? The weekend after? Do you know what yummy treats are going to fuel your early morning Black Friday shopping? This morning you’re in luck, because today I’m sharing this seriously delicious recipe for cinnamon sugar scones! Let’s take a peek!

This past weekend, Brett and I took the big kids on a mini road trip to Winston-Salem. The North Carolina city is a little big town with historical roots and loads of offerings for families and foodies alike. I was invited to by the PR team at Visit Winston-Salem, and our time there included tons of food, Christmas cookies, and fun things for the kids to do. I’d be remiss if I didn’t give you the ins and outs of each and every place we visited, so I’ll be sure to list them all out below.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travelsCinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Although Brett and I are well-seasoned when it comes to traveling solo, we were uncertain of how a road trip to a new city would go with two toddlers in tow. Thankfully we found that the city welcomes families in a number of ways. We stayed at The Kimpton Cardinal Hotel, and my kids would tell you it was one of the best parts of the trip. The hotel is located in the historic R.J. Reynolds building in the heart of downtown. While the rooms, lobby, and hotel restaurant are all outfitted with with an art deco meets Southern sophistication kind of vibe, the bottom floor of the building is a rec room straight out of a kid’s dream. A giant slide, bowling alleys, and a basketball court are anchors to the space that also features foosball tables, board games, and TVs. We spent the pre-dinner hours sipping cocktails while we watched the kids run like crazy people. Bedtime was a bonus too, as the bathroom in our room hosted one of the biggest tubs I’ve ever seen situated smack-dab in the middle of an even bigger shower. The kids splashed and swam, and Mom didn’t give another thought to the water because it was, after all, in the shower. Best idea ever.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Winston-Salem has a strong Moravian background, and the city now has a number of culinary trails that celebrate those roots. Traditional foods like the thin ginger cookies (voted as a favorite by Oprah!), the Moravian sugar cake, and the chicken pie were among the comforting favorites that I taste-tested while there. During the holidays, Old Salem offers candlelight tours, performing arts, and hands-on experiences that give a feel for what life would have been like when the Moravians settled back in the late 1700’s. The immersive activities included a pottery workshop, gardening, and cooking over an open fire, although my kids most enjoyed rolling and cutting out Moravian cookies. The town is quaint, and we really enjoyed getting a taste (both literally and figuratively!) of what life was like back then.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

When we weren’t sleeping, we were eating our hearts out. Winston-Salem has a growing number of breweries and wineries as well as a host of bakeries and restaurants. I visited several bakeries for morning and afternoon pastries, and had a number of family-friendly meals that I’d recommend. You can check out my complete list of recommendations below, but first let me tell you about these cinnamon sugar scones.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

During our trip we visited Camino Bakery and had a number of sweet and savory pastries. A favorite was a cinnamon sugar scone that had a tender crumb and was blanketed in a spicy glaze. Bits of caramelized cinnamon-sugar were edging each piece and I absolutely LOVED them. I’ve had this recipe for  stuffed cinnamon sugar scones on deck for a while, and our trip to North Carolina was the reminder I needed to share them.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

The recipe for these cinnamon sugar scones is a mash-up variation of some of my other favorite scone recipes. The special part here is that the inside is “stuffed” with a swirl of cinnamon-sugar filling. Each bite is warmly scented and perfectly sweetened, and the glaze on top gives it an extra decadent bite that really makes this breakfast food feel like dessert. I love to make these pastries in advance and freeze them to warm at a later time which makes these the perfect make-ahead treat for holiday festivities that are on the horizon. Give them a try in the coming weeks and let me know what you think! Be sure to check out my list of what we enjoyed during our time in Winston-Salem, and many thanks to Visit Winston-Salem for hosting our family. Enjoy the cinnamon sugar scones!

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Where We Ate:

The Katharine Basserie and Bar. Casual French fare in in a chic location. We adored the cozy booths and the creative cocktail menu.
Mary’s Gourmet Diner. The breakfast tamale (complete with shredded pork, pico de Gallo, black beans, and poached eggs!) was easily the best dish I tasted in Winston-Salem. Brett loved the grits bowls and my kids destroyed the turnovers.
Mrs. Hanes Moravian Cookies. We enjoyed a mini tour of their space where bakers are hand-rolling and cutting Moravian cookies all year round. These little treats were named one of Oprah’s favorites. We bought several boxes to share as Christmas gifts this year.
Bobby Boy Bakeshop. Elevated pastries and strong coffee anchor the menu at this newcomer bakery with a cool vibe.
The Tavern in Old Salem. This restaurant was built in 1816 and offers a number of traditional Moravian dishes including the famous chicken pie!
Winkler Bakery. One of the oldest, continuously running bakeries in the U.S., and home to classic Moravian baked goods. Don’t forget to take home some baking mixes!
The Porch Kitchen and Cantina. Casual Tex-Mex in a family-friendly atmosphere. Don’t miss the Texas Pete Chicken Flautas!
Camino Bakery. Home to my second-favorite cinnamon scone (wink wink) and a ton of other breakfast faves.
Black Mountain Chocolate. Fair-trade chocolate desserts and coffee. Bring home some artisan chocolates or check out a behind-the-scenes tour!

What We’ll Try Next Time:

Canteen Market & Bistro
Milner’s American Southern
Social Southern Kitchen & Cocktails
Fiddlin’ Fish Brewing Company
Foothills Brewing

Print

Cinnamon Sugar Scones

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

This recipe for cinnamon sugar scones makes 16 mini pastries with a simple drizzled glaze!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Category: Breakfast
Scale

Ingredients

For the scones:

  • 3 cups (380 gm) all-purpose flour
  • 1 tablespoon (9 gm) baking powder
  • 3 teaspoons cinnamon, divided
  • 1 teaspoon salt
  • ½ cup (100 gm) plus 1 tablespoon sugar, divided
  • 11/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
  • 2 teaspoons vanilla extract

For the glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 11/2 tablespoons milk

Instructions

To prepare the scones

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
  2. In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
  3. On a floured surface, divide the dough into 4 equal pieces and pat each out into a 6” circle. Do not overwork the dough. Combine the remaining teaspoon of cinnamon and tablespoon of sugar and sprinkle the mixture over two rounds of dough. Top the cinnamon sugar coated dough rounds with one of the plain rounds of dough and gently pinch the edges together to seal. Pat to smooth. Using a sharp knife, cut each of the two circles into 8 wedges. Brush the tops of each with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.

To prepare the glaze:

  1. Combine all of the ingredients in a small bowl. Whisk until smooth, adding more powdered sugar to thicken and more milk to thin. Drizzle the glaze over cooled scones and enjoy.

Cinnamon Sugar Scones and Our Time in Winston-Salem

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

If you’re in America you’re probably well on your way to planning your Thanksgiving dinner for next week, but have you even considered what to feed your guests the morning of? The weekend after? Do you know what yummy treats are going to fuel your early morning Black Friday shopping? This morning you’re in luck, because today I’m sharing this seriously delicious recipe for cinnamon sugar scones! Let’s take a peek!

This past weekend, Brett and I took the big kids on a mini road trip to Winston-Salem. The North Carolina city is a little big town with historical roots and loads of offerings for families and foodies alike. I was invited to by the PR team at Visit Winston-Salem, and our time there included tons of food, Christmas cookies, and fun things for the kids to do. I’d be remiss if I didn’t give you the ins and outs of each and every place we visited, so I’ll be sure to list them all out below.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travelsCinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Although Brett and I are well-seasoned when it comes to traveling solo, we were uncertain of how a road trip to a new city would go with two toddlers in tow. Thankfully we found that the city welcomes families in a number of ways. We stayed at The Kimpton Cardinal Hotel, and my kids would tell you it was one of the best parts of the trip. The hotel is located in the historic R.J. Reynolds building in the heart of downtown. While the rooms, lobby, and hotel restaurant are all outfitted with with an art deco meets Southern sophistication kind of vibe, the bottom floor of the building is a rec room straight out of a kid’s dream. A giant slide, bowling alleys, and a basketball court are anchors to the space that also features foosball tables, board games, and TVs. We spent the pre-dinner hours sipping cocktails while we watched the kids run like crazy people. Bedtime was a bonus too, as the bathroom in our room hosted one of the biggest tubs I’ve ever seen situated smack-dab in the middle of an even bigger shower. The kids splashed and swam, and Mom didn’t give another thought to the water because it was, after all, in the shower. Best idea ever.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Winston-Salem has a strong Moravian background, and the city now has a number of culinary trails that celebrate those roots. Traditional foods like the thin ginger cookies (voted as a favorite by Oprah!), the Moravian sugar cake, and the chicken pie were among the comforting favorites that I taste-tested while there. During the holidays, Old Salem offers candlelight tours, performing arts, and hands-on experiences that give a feel for what life would have been like when the Moravians settled back in the late 1700’s. The immersive activities included a pottery workshop, gardening, and cooking over an open fire, although my kids most enjoyed rolling and cutting out Moravian cookies. The town is quaint, and we really enjoyed getting a taste (both literally and figuratively!) of what life was like back then.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

When we weren’t sleeping, we were eating our hearts out. Winston-Salem has a growing number of breweries and wineries as well as a host of bakeries and restaurants. I visited several bakeries for morning and afternoon pastries, and had a number of family-friendly meals that I’d recommend. You can check out my complete list of recommendations below, but first let me tell you about these cinnamon sugar scones.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

During our trip we visited Camino Bakery and had a number of sweet and savory pastries. A favorite was a cinnamon sugar scone that had a tender crumb and was blanketed in a spicy glaze. Bits of caramelized cinnamon-sugar were edging each piece and I absolutely LOVED them. I’ve had this recipe for  stuffed cinnamon sugar scones on deck for a while, and our trip to North Carolina was the reminder I needed to share them.

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

The recipe for these cinnamon sugar scones is a mash-up variation of some of my other favorite scone recipes. The special part here is that the inside is “stuffed” with a swirl of cinnamon-sugar filling. Each bite is warmly scented and perfectly sweetened, and the glaze on top gives it an extra decadent bite that really makes this breakfast food feel like dessert. I love to make these pastries in advance and freeze them to warm at a later time which makes these the perfect make-ahead treat for holiday festivities that are on the horizon. Give them a try in the coming weeks and let me know what you think! Be sure to check out my list of what we enjoyed during our time in Winston-Salem, and many thanks to Visit Winston-Salem for hosting our family. Enjoy the cinnamon sugar scones!

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

Where We Ate:

The Katharine Basserie and Bar. Casual French fare in in a chic location. We adored the cozy booths and the creative cocktail menu.

Mary’s Gourmet Diner. The breakfast tamale (complete with shredded pork, pico de Gallo, black beans, and poached eggs!) was easily the best dish I tasted in Winston-Salem. Brett loved the grits bowls and my kids destroyed the turnovers.

Mrs. Hanes Moravian Cookies. We enjoyed a mini tour of their space where bakers are hand-rolling and cutting Moravian cookies all year round. These little treats were named one of Oprah’s favorites. We bought several boxes to share as Christmas gifts this year.

Bobby Boy Bakeshop. Elevated pastries and strong coffee anchor the menu at this newcomer bakery with a cool vibe.

The Tavern in Old Salem. This restaurant was built in 1816 and offers a number of traditional Moravian dishes including the famous chicken pie!

Winkler Bakery. One of the oldest, continuously running bakeries in the U.S., and home to classic Moravian baked goods. Don’t forget to take home some baking mixes!

The Porch Kitchen and Cantina. Casual Tex-Mex in a family-friendly atmosphere. Don’t miss the Texas Pete Chicken Flautas!

Camino Bakery. Home to my second-favorite cinnamon scone (wink wink) and a ton of other breakfast faves.

Black Mountain Chocolate. Fair-trade chocolate desserts and coffee. Bring home some artisan chocolates or check out a behind-the-scenes tour!

What We’ll Try Next Time:

Canteen Market & Bistro

Milner’s American Southern

Social Southern Kitchen & Cocktails

Fiddlin’ Fish Brewing Company

Foothills Brewing

Print

Cinnamon Sugar Scones

Cinnamon Sugar Scones and our time traveling to Winston-Salem North Carolina by Wood and Spoon blog. Make-ahead breakfast pastries swirled and stuffed with cinnamon filling and topped with a simple icing. These scones are great for holiday breakfast or brunch and go great with a cup of coffee. Read about what to do eat and see in North Carolina including Moravian cookies, best hotels for kids, best breweries and where to eat! Thewoodandspoon.com travels

This recipe for cinnamon sugar scones makes 16 mini pastries with a simple drizzled glaze!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Category: Breakfast
Scale

Ingredients

For the scones:

  • 3 cups (380 gm) all-purpose flour
  • 1 tablespoon (9 gm) baking powder
  • 3 teaspoons cinnamon, divided
  • 1 teaspoon salt
  • ½ cup (100 gm) plus 1 tablespoon sugar, divided
  • 11/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
  • 2 teaspoons vanilla extract

For the glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 11/2 tablespoons milk

Instructions

To prepare the scones

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
  2. In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
  3. On a floured surface, divide the dough into 4 equal pieces and pat each out into a 6” circle. Do not overwork the dough. Combine the remaining teaspoon of cinnamon and tablespoon of sugar and sprinkle the mixture over two rounds of dough. Top the cinnamon sugar coated dough rounds with one of the plain rounds of dough and gently pinch the edges together to seal. Pat to smooth. Using a sharp knife, cut each of the two circles into 8 wedges. Brush the tops of each with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.

To prepare the glaze:

  1. Combine all of the ingredients in a small bowl. Whisk until smooth, adding more powdered sugar to thicken and more milk to thin. Drizzle the glaze over cooled scones and enjoy.

Brown Butter Pear Tart

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Is it just me, or is it way too easy to come home from vacation straight up exhausted? Brett and I spent this past weekend up north, traveling a few days in Boston and Martha’s Vineyard. It was my first time to the area, and I’m excited to report that both were equally charming in their own unique way. Per custom, I have a new recipe to share with you this week as well as the run down on everything we ate, drank, and saw during our time in the northeast.  Stay tuned for the brown butter pear tart and read on for the who, what, and where details of our trip!

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Where We Stayed:

What started as a trip to Martha’s Vineyard turned into a two part vacay: phase one spent enjoying the big city historical scene of Boston and phase two spent relaxing in the off-season quiet of Martha’s Vineyard. After a few recommendations from friends, we opted for a spunky modern hotel option in Boston, The Envoy, and a quaint bed and breakfast on the vineyard, the Hob Knob. Both were well suited to their respective locations and felt right for our time there. I’d definitely recommend both if you’re looking for a sure thing on your next visit!

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

What We Ate:

What DIDN’T we eat might be the more appropriate question. This was a non-stop parade of food, fine restaurants, and pastries. I was excited to find many delicious lunch and dinner options in Boston, but found the bakery scene proved to be rather lackluster. There was, however, no shortage of amazing cocktails and pubs, and we also loved checking out the food truck scene at Rose Kennedy Greenway.

Although we arrived in Martha’s Vineyard in what we were told was the last big week before the island shut down for the season, we still found many of the places recommended by friends to be open! Our palates were equally happy to learn that the Martha’s Vineyard Food and Wine Festival was taking place while we were there, and Brett and I were lucky enough to snag tickets to the main tasting on Saturday afternoon. Dozens of wine purveyors and chefs from the Northeast flocked to the island to serve up their goods, and it was a ball. There’s nothing like day drinking and bite-sized appetizers to help you make friends in a new place. If you’re ever in the region during the festival, I highly recommend giving it a try! See below for the full list of local restaurants we visited during our time away.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Boston Recommendations:

Fox and the Knife

An enoteca and restaurant by James Beard Award-winning chef Karen Akunowicz. We enjoyed delicious handmade pastas and Italian liquors there.

The Longfellow Bar

A neighborhood bar and restaurant in Cambridge offering shared plates with exciting flavors.

Shojo

Modern Asian cuisine in the heart of Boston’s Chinatown.

Pammy’s

New American bites in a modernized trattoria setting.

Tatte Bakery

With a number of locations across Boston, Tatte offers a variety of delicious baked goods, coffees, and lunch options in a seriously aesthetic atmosphere.

Sofra Bakery

Middle Eastern inspired baked goods. Check out their online schedule for baking classes!

The Food Trucks at Rose Kennedy Greenway

Martha’s Vineyard Recommendations:

Alchemy

Creative New American fare in a classic dining room setting.

The Port Hunter

A raw bar and approachable new American food are offered in this casual setting.

Back Door Donuts

Delicious donuts and baked goods in a carry-out setting.

State Road

New American cuisine in a cozy tavern setting.

Martha’s Vineyard Food and Wine Festival

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

What We Did:

Although there’s loads to do in both Boston and Martha’s Vineyard, both areas are spread out in such a way that they weren’t entirely walkable. Luckily, Uber and Lyft were both readily available, and we found it was simple to catch a ride to wherever we wanted to be. Boston is brimming with loads of historical sites and museums, so we spent a good bit of time checking out walking tours and super old buildings. Brett was eager to grab a beer at the Beantown Pub, a bar across the street from Samuel Adams’ gravesite, so that he could “drink a cold Sam Adams while looking at a cold Sam Adams.”( I’ll pause for eye rolling.) Per recommendation from friends, we took a day trip to Cambridge to get a glimpse of Harvard University. The school is spread out all over the city, but it was intriguing just to poke around and eavesdrop on random conversations. The two gentlemen sitting beside me at lunch were having an in depth conversation about hydrogen atoms, and this Dorothy immediately knew she wasn’t in Kansas anymore.

Although the landscape of Martha’s Vineyard is primarily suited for summertime activities, I found the chilly, autumnal version of the island peaceful and charming. We spent most of our time nosing through Mom and Pop stores in downtown Edgartown and taking in the coastal views. If you’re at all interested in fishing or water sports, I’d highly recommend checking out boat rentals as that would be a great way to spend a weekend there.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Brown Butter Pear Tart

Let me start by saying that I adore this tart. Months ago, I ran across a photo of a beautiful layered pear pie. It had, what appeared to be, a phyllo crust filled with thin slices of pears overlapping on one another in a concentric fashion. The crust was browned and flaked and the filling was speckled with fresh pomegranate seeds. Although I wasn’t able to find a recipe for the creation, I decided I needed to make a dessert with a similar look. The brainstorming began.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Here’s what I ended up with: a brown butter pear tart. A simple, press-in sweet pastry dough is filled with a thin layer of brown butter custard and a mountain of fresh sliced red Anjou pears. Upon baking, the pears release their juice and soften, the flavors from the fruit quietly melting into the custard underneath it. The pastry crust, albeit simple, is the perfect vehicle for the subtle flavors, as it offers texture and sweetness while still allowing the filling to sing.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

This brown butter pear tart features Kerrygold unsalted butter in two fashions: first, cold chunks of butter are cut into the dry ingredients to create a tender and mildly buttery shell. The dough for the tart crust is so ridiculously delicious that I found myself eating almost as much as I pressed into the pan. Kerrygold butter is also found throughout the brown butter custard. If you need a few pointers on browning butter, please check out my how-to post here.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

This brown butter pear tart is without a doubt one of the most unassuming and delightful holiday desserts I’ve made in a long time. Although we’re still a couple of days away from the holiday season, it’s never too early to get planning, and I really think you need to consider this tart in the lineup of Thanksgiving and Christmas treats. Give it a try and let me know what you think! Many thanks to Kerrygold for sponsoring this post, and thanks to you all for supporting brands that make Wood & Spoon possible. Happy baking!

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

 

Print

Brown Butter Pear Tart

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

This brown butter peat tart has a sweet pastry crust, a brown butter custard, and a layered pear filling.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For the pastry dough:

  • 11/4 cup all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter
  • 1 large egg yolk, white reserved
  • ½ teaspoon vanilla extract
  • 2 tablespoons of ice water, plus more as needed

For the filling:

  • ½ cup unsalted butter
  • 1/3 cup brown sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • 23 large red pears, halved, cored, and sliced in 1/8” slices
  • Pomegranate seeds, about ½ cup
  • Toasted walnuts, if desired

Instructions

  1. In the bowl of a food processor, combine the flour, sugar, and salt. Pulse in the butter until it resembles pea-sized crumbs. Don’t over-process. In a small bowl, whisk together the egg yolkd and vanilla. Pulse the egg yolk mixture into the flour just until combined. Add the water and pulse to combine. Don’t process it to the point of it coming together into a dough. The mixture should still be shaggy but should clump together when you squeeze a bit of the mixture together in between your fingers. If it’s still dry add another teaspoon or so of ice water and then pulse to combine. Dump the mixture out onto a clean work surface and bring the dough together into a ball. Flatten it out into a disk, wrap it is plastic wrap, and refrigerate for at least 30 minutes but preferably 2 hours.
  2. When ready to prepare your pie, roll the dough out onto a lightly floured work surface. Roll out the dough to fit into a 9” tart pan with a removable bottom. The dough should be about 2” larger than the pan on all sides. Roll the dough onto your lightly floured rolling pin and gently unroll it into your tart pan. Gently fit the dough into the edges of your pan and use a paring knife or kitchen scissors to trim any dough that extends over 1” the lip of the pan. Press the dough gently into the sides of the pan and use any leftover dough to reinforce the sides where needed. Put the pan in the freezer to set up for 30 minutes while you preheat the oven to 375 degrees.
  3. When ready to bake, prick the bottom of the tart dough with a fork a few times. Use a sheet of parchment to line the pastry dough inside the pan and f ill the tart pan with pie weights (you can also use dried beans or dried rice). Bake in the preheated oven for 15 minutes then remove the parchment and weights from the tart pan. Gently brush the crust with a thin layer of the egg white and bake for 5 more minutes. In the meantime, prep your filling.
  4. Cube the butter and add to a medium heavy-bottomed saucepan to being browning it. Place the pan on medium heat and stir gently with a whisk regularly to allow the butter to melt evenly. Once melted, keep stirring regularly to allow the butter to cook, sizzle, and foam evenly. You’ll begin to notice golden flecks appearing at the bottom of the pan and the butter will become fragrant. When there are amber-colored flecks throughout the butter mixture your butter is browned! Don’t let it burn! Immediately remove it from the heat and pour into a heat-safe mixing bowl. Stir in the sugar. Stir in the egg and vanilla extract and then fold in the flour. Pour the mixture into the par-baked pastry shell and spread to even it out. Cover the filling in a layer of fanned pear slices. Keep the slices in tight on one another to prevent the filling from baking up over on top of them too much. Bake in the preheated oven for an additional 35-40 minutes or until the crust is golden and the filling it cooked underneath. The pears shouldn’t jiggle on top of the pie when the pie is done. Allow to cool serve with a sprinkle pomegranate seeds and toasted walnuts. Enjoy!

Boston

Is it just me, or is it way too easy to come home from vacation straight-up exhausted? Brett and I spent this past weekend up north, traveling a few days through Boston and Martha’s Vineyard. It was my first time to the area, and I’m excited to report that both were equally charming in their own unique way. Per custom, I have a new recipe to share with you this week as well as the run down on everything we ate, drank, and saw during our time in the northeast.  Stay tuned for the brown butter pear tart and read on for the who, what, and where details of our trip!

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Where We Stayed:

What started as a trip to Martha’s Vineyard turned into a two part vacay: phase one spent enjoying the big city historical scene of Boston and phase two spent relaxing in the off-season quiet of Martha’s Vineyard. After a few recommendations from friends, we opted for a spunky modern hotel option in Boston, The Envoy, and a quaint bed and breakfast on the vineyard, the Hob Knob. Both were well suited to their respective locations and felt right for our time there. I’d definitely recommend both if you’re looking for a sure thing on your next visit!

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

What We Ate:

What DIDN’T we eat might be the more appropriate question. This was a non-stop parade of food, fine restaurants, and pastries. I was excited to find tons of delicious lunch and dinner options in Boston, as well as desserts galore. There was no shortage of amazing cocktails and pubs, and we also loved checking out the food truck scene at Rose Kennedy Greenway.

Although we arrived in Martha’s Vineyard in what we were told was the last big week before the island shut down for the season, we still found many of the places recommended by friends to be open! Our palates were equally happy to learn that the Martha’s Vineyard Food and Wine Festival was taking place while we were there, and Brett and I were lucky enough to snag tickets to the main tasting on Saturday afternoon. Dozens of wine purveyors and chefs from the Northeast flocked to the island to serve up their goods, and it was a ball. There’s nothing like day drinking and bite-sized appetizers to help you make friends in a new place. If you’re ever in the region during the festival, I highly recommend giving it a try! See below for the full list of local restaurants we visited during our time away.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Boston Recommendations:

Fox and the Knife
An enoteca and restaurant by James Beard Award-winning chef Karen Akunowicz. We enjoyed delicious handmade pastas and Italian liquors there.
The Longfellow Bar
A neighborhood bar and restaurant in Cambridge offering shared plates with exciting flavors.
Shojo
Modern Asian cuisine in the heart of Boston’s Chinatown.
Pammy’s
New American bites in a modernized trattoria setting.
Tatte Bakery
With a number of locations across Boston, Tatte offers a variety of delicious baked goods, coffees, and lunch options in a seriously aesthetic atmosphere.
Sofra Bakery
Middle Eastern inspired baked goods. Check out their online schedule for baking classes!
Flour Baker and Cafe
This chain of bakeries is run by the extraordinary Joanne Change- a must visit!
The Food Trucks at Rose Kennedy Greenway

Martha’s Vineyard Recommendations:

Alchemy
Creative New American fare in a classic dining room setting.
The Port Hunter
A raw bar and approachable new American food are offered in this casual setting.
Back Door Donuts
Delicious donuts and baked goods in a carry-out setting.
State Road
New American cuisine in a cozy tavern setting.
Martha’s Vineyard Food and Wine Festival

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

What We Did:

Although there’s loads to do in both Boston and Martha’s Vineyard, both areas are spread out in such a way that they weren’t entirely walkable. Luckily, Uber and Lyft were both readily available, and we found it was simple to catch a ride to wherever we wanted to be. Boston is brimming with loads of historical sites and museums, so we spent a good bit of time checking out walking tours and super old buildings. Brett was eager to grab a beer at the Beantown Pub, a bar across the street from Samuel Adams’ gravesite, so that he could “drink a cold Sam Adams while looking at a cold Sam Adams.”( I’ll pause for eye rolling.) Per recommendation from friends, we took a day trip to Cambridge to get a glimpse of Harvard University. The school is spread out all over the city, but it was intriguing just to poke around and eavesdrop on random conversations. The two gentlemen sitting beside me at lunch were having an in depth conversation about hydrogen atoms, and this Dorothy immediately knew she wasn’t in Kansas anymore.

Although the landscape of Martha’s Vineyard is primarily suited for summertime activities, I found the chilly, autumnal version of the island peaceful and charming. We spent most of our time nosing through Mom and Pop stores in downtown Edgartown and taking in the coastal views. If you’re at all interested in fishing or water sports, I’d highly recommend checking out boat rentals as that would be a great way to spend a weekend there.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Brown Butter Pear Tart

Let me start by saying that I adore this tart. Months ago, I ran across a photo of a beautiful layered pear pie. It had, what appeared to be, a phyllo crust filled with thin slices of pears overlapping on one another in a concentric fashion. The crust was browned and flaked and the filling was speckled with fresh pomegranate seeds. Although I wasn’t able to find a recipe for the creation, I decided I needed to make a dessert with a similar look. The brainstorming began.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Here’s what I ended up with: a brown butter pear tart. A simple, press-in sweet pastry dough is filled with a thin layer of brown butter custard and a mountain of fresh sliced red Anjou pears. Upon baking, the pears release their juice and soften, the flavors from the fruit quietly melting into the custard underneath it. The pastry crust, albeit simple, is the perfect vehicle for the subtle flavors, as it offers texture and sweetness while still allowing the filling to sing.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

This brown butter pear tart features Kerrygold unsalted butter in two fashions: first, cold chunks of butter are cut into the dry ingredients to create a tender and mildly buttery shell. The dough for the tart crust is so ridiculously delicious that I found myself eating almost as much as I pressed into the pan. Kerrygold butter is also found throughout the brown butter custard. If you need a few pointers on browning butter, please check out my how-to post here.

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

This brown butter pear tart is without a doubt one of the most unassuming and delightful holiday desserts I’ve made in a long time. Although we’re still a couple of days away from the holiday season, it’s never too early to get planning, and I really think you need to consider this tart in the lineup of Thanksgiving and Christmas treats. Give it a try and let me know what you think! Many thanks to Kerrygold for sponsoring this post, and thanks to you all for supporting brands that make Wood & Spoon possible. Happy baking!

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

Print

Brown Butter Pear Tart

Brown Butter Pear Tart and our time in Boston and Martha's Vineyard. This is the recipe for a sweet pastry crust tart filled with brown butter custard and layered red pears. Fresh pomegranate top the pretty holiday dessert for a crowd. Can be served at room temperature and made ahead. Read more about our trip to new England coast to Martha's Vineyard and historical Boston with this foodie guide of what to eat and see and do and where to stay. by wood and spoon blog by Kate Wood

This brown butter peat tart has a sweet pastry crust, a brown butter custard, and a layered pear filling.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For the pastry dough:

  • 11/4 cup all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter
  • 1 large egg yolk, white reserved
  • ½ teaspoon vanilla extract
  • 2 tablespoons of ice water, plus more as needed

For the filling:

  • ½ cup unsalted butter
  • 1/3 cup brown sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • 23 large red pears, halved, cored, and sliced in 1/8” slices
  • Pomegranate seeds, about ½ cup
  • Toasted walnuts, if desired

Instructions

  1. In the bowl of a food processor, combine the flour, sugar, and salt. Pulse in the butter until it resembles pea-sized crumbs. Don’t over-process. In a small bowl, whisk together the egg yolkd and vanilla. Pulse the egg yolk mixture into the flour just until combined. Add the water and pulse to combine. Don’t process it to the point of it coming together into a dough. The mixture should still be shaggy but should clump together when you squeeze a bit of the mixture together in between your fingers. If it’s still dry add another teaspoon or so of ice water and then pulse to combine. Dump the mixture out onto a clean work surface and bring the dough together into a ball. Flatten it out into a disk, wrap it is plastic wrap, and refrigerate for at least 30 minutes but preferably 2 hours.
  2. When ready to prepare your pie, roll the dough out onto a lightly floured work surface. Roll out the dough to fit into a 9” tart pan with a removable bottom. The dough should be about 2” larger than the pan on all sides. Roll the dough onto your lightly floured rolling pin and gently unroll it into your tart pan. Gently fit the dough into the edges of your pan and use a paring knife or kitchen scissors to trim any dough that extends over 1” the lip of the pan. Press the dough gently into the sides of the pan and use any leftover dough to reinforce the sides where needed. Put the pan in the freezer to set up for 30 minutes while you preheat the oven to 375 degrees.
  3. When ready to bake, prick the bottom of the tart dough with a fork a few times. Use a sheet of parchment to line the pastry dough inside the pan and f ill the tart pan with pie weights (you can also use dried beans or dried rice). Bake in the preheated oven for 15 minutes then remove the parchment and weights from the tart pan. Gently brush the crust with a thin layer of the egg white and bake for 5 more minutes. In the meantime, prep your filling.
  4. Cube the butter and add to a medium heavy-bottomed saucepan to being browning it. Place the pan on medium heat and stir gently with a whisk regularly to allow the butter to melt evenly. Once melted, keep stirring regularly to allow the butter to cook, sizzle, and foam evenly. You’ll begin to notice golden flecks appearing at the bottom of the pan and the butter will become fragrant. When there are amber-colored flecks throughout the butter mixture your butter is browned! Don’t let it burn! Immediately remove it from the heat and pour into a heat-safe mixing bowl. Stir in the sugar. Stir in the egg and vanilla extract and then fold in the flour. Pour the mixture into the par-baked pastry shell and spread to even it out. Cover the filling in a layer of fanned pear slices. Keep the slices in tight on one another to prevent the filling from baking up over on top of them too much. Bake in the preheated oven for an additional 35-40 minutes or until the crust is golden and the filling it cooked underneath. The pears shouldn’t jiggle on top of the pie when the pie is done. Allow to cool serve with a sprinkle pomegranate seeds and toasted walnuts. Enjoy!

Charleston

Wood and Spoon Charleston the ins and outs of what to see and do while visiting Charleston South Carolina. This is a foodie guide to a great Southern seaside east coast destination. Great for traveling with family sight seeing and loads to do.

Break out your popcorn, because it’s time for show and tell! Today I’m spilling the details of my recent trip to Charleston, SC for the Saveur Blog Awards! If you’re curious and dying to know more about one of my favorite Southern cities, you most definitely came to the right place!
Wood and Spoon Charleston the ins and outs of what to see and do while visiting Charleston South Carolina. This is a foodie guide to a great Southern seaside east coast destination. Great for traveling with family sight seeing and loads to do.

Wood and Spoon Charleston the ins and outs of what to see and do while visiting Charleston South Carolina. This is a foodie guide to a great Southern seaside east coast destination. Great for traveling with family sight seeing and loads to do.

Two weeks ago, we traveled to Charleston as a family, Brett and I the captain and co-pilot to a crew of squirmy Cheerio-throwers in the backseat of our packed-to-the-brim SUV. We’ve been to the sweet Southern city of Charleston a number of times, but this was our first time traveling with tiny humans. The kids did terrific on the ride there, in large part due to Mickey Mouse, Cheez-Its, and sugar-coated cereal that I shoved in their mouth any time they opened it to cry. #survival

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

In place of the luxury accommodations we usually opt for, we selected an Airbnb on King Street that boasted quick access to restaurants, coffee shops, and (let’s be honest) Jeni’s Ice Cream. The Saveur events didn’t start until Sunday, so we spent just over 24 hours in the city as a family. It’s fun to watch your kids explore new places, and at 3 and 1, Aimee and George found a bit of adventure everywhere we went. Living room chairs and tables were new jungle gyms. Sidewalks were their ultimate playground for jumping, dancing, and crawling. Friends, I learned last weekend that my kids, given enough patience and nap time and ice cream, are willing and able to travel. While the trip was not without a few hiccups or emergency diaper changes, I think we really have a shot at a future of family traveling. TBD.Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Once the blog awards crew arrived, the weekend really amped up. I was thrilled to see my dear friend Erin for a second time, and I even got to meet my long-time interwebs lady friend, Rebecca. These two, along with the multitude of other beautiful faces I met throughout the weekend, filled the days with laughter and served as excellent sources of encouragement and relation. Sometimes, as a blogger, you start to feel a little like an island, and it was so reassuring to hear from friends who are in the thick too.Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com
Photos courtesy of Saveur

The kind folks at Saveur set up a fabulous weekend of events for the finalists, including tours of Charleston, cocktail parties, pub crawls, and even panel discussions where we got to hear from industry experts about the ins and out of marketing, brand management, publishing, and social issues within the food industry. Yes, I met Deb, the fairy Godmother of blogging, and yes, she is as delightful and charming and sincere as you might have gathered from her writing. We heard from a number of other authors and even a few Southern entrepreneurs like Carrie Morey and Brooks Reitz.

Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com
Photos courtesy of Saveur
 My biggest surprise of the weekend was how kind everyone was! Sure, we were all on our best behavior for the weekend, but I was still shocked at how quickly I grew to like so many of the other bloggers and Saveur staff members. It kinda felt like a weekend of summer camp, except there was a ton of booze, the food was great, and no one woke up covered in shaving cream or sunblock. Basically, it was just really rewarding to share in the excitement with a lot of like-minded people, and that was probably the best part of the whole trip.
Pinot Ritas and the Saveur Blog Awards Recipe by The Wood and Spoon Blog by Kate Wood. These margaritas are the classic tequila on the rock cocktail sweetened with a pinot noir rice reduction. The simple syrup sweetens the boozy drink and adds some wine notes to it. This beverage is perfect for parties, Mexican dinner nights, or just for one and is served with a salted glass rim and a lime wedge. Find the recipe and read about the Saveur Blog awards in Charleston, South Carolina, on thewoodandspoon.com
Just a lobby selfie of Brett and I after the awards. Very age appropriate, right?

I was honored to bring home the Reader’s Choice Award in the Best Baking and Sweets category. Although I attribute the win, in large, to the votes of my husband and my crazy-dedicated Selma friends, I am also aware that much of the success of this baby blog has been due to the help, encouragement, and inspiration that I’ve received from other blogger friends like Erin and Rebecca. It’s kinda like that scene from “Mean Girls” where Katy Herron breaks her homecoming crown into pieces and throws bits of it to other girls in the crowd; any win I experience in this new “career” is shared with the beautiful friends who have sewn into this site. It’s a thrill to bring home a trophy, but the joy comes with the people who earned it with me. I will forever pinch myself with delight that I get to do something I love so much and that other people, like you readers, want to be a part of it. So thanks. Y’all are the best.
Wood and Spoon Charleston the ins and outs of what to see and do while visiting Charleston South Carolina. This is a foodie guide to a great Southern seaside east coast destination. Great for traveling with family sight seeing and loads to do.
Wood and Spoon Charleston the ins and outs of what to see and do while visiting Charleston South Carolina. This is a foodie guide to a great Southern seaside east coast destination. Great for traveling with family sight seeing and loads to do.

So here it is: the ins and outs of what we’ve done in Charleston. If you’re a history buff, love the South, or are just really into food, there’s something for everyone there. This is what we’ve done:

Where We Like to Eat in Charleston:

FIG
Approachable, farm-to-table seasonal cuisine.
167 Raw
Cozy, contemporary seafood eatery with a patio, serving oysters, lobster rolls, fish tacos & more.
Jeni’s Ice Cream
No doubt, my favorite ice cream of all time. OF ALL TIME, PEOPLE.
Husk
Delicious, elevated Southern food from chef Sean Brock
Rodney Scott BBQ
In a town with loads of BBQ options, this is the one to try.
The Ordinary
Oysters and seafood in a hip setting.
Xiao Bao Biscuit
Seriously delicious Asian food with influences from China, Thailand, Vietnam and Taiwan.
Callie’s Hot Little Biscuit
Award-winning Southern style biscuits with all the fixings. This is a must-see spot in Charleston!
Chez Nous
French food in the coziest little nook of a restaurant. Romantic and provincial.
Darling Oyster Bar
Terrific cocktails and raw bar in a fun, chic location.
Cru Cafe
My favorite lunch in Charleston, located in the historic district.

What We Like to Do in Charleston:

Downtown Saturday Market
Shopping on King Street
Historical Walking Tours
Horse and Carriage Ride

Portland

Happy Friday, y’all! I hope that your week has been full of joy and that you’ve got a killer lineup for the weekend. Today I’m sharing some nutty, buttery, caffiene-enhanced treats to jolt your weekends to life- chocolate coffee almond scones. These treats were inspired by a recent jaunt to Oregon that I’m going to splurge about this morning, so bear with me as I take a salivating walk down memory lane.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Views from The Allison Inn & Spa

A few weekends ago, Brett and I continued our whirlwind travel saga by flying with friends to Portland, Oregon. The trip had no distinct purpose, other than to soak our gullets with pinot noir and outrageously delicious food, and we were thrilled at the opportunity to relax in a new corner of the country. Our time was divided in two with the first half spent touring Newberg’s wine country and the second spent in downtown Portland. This split ended up being the perfect balance of relaxation and sight-seeing, both locations brimming with fun (and plenty of wine.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Friends sipping wines at Bergstrom; views from Soter Vineyards

We began our trip in Newberg, the comfy cozy, deliciously boozy town just outside of Portland. With a lineup of wineries to visit, we opted for a hotel that would offer premium relaxation and rooms suitable for nursing any morning hangovers. The Allison Inn & Spa was the obvious choice given its proximity to vineyards and the luxurious offerings throughout the hotel. By day, we snacked on charcuterie and flights of wine, taking in the rolling landscape views offered from the wineries we toured, and by night, we dined at nearby restaurants, rehashing the day’s sites and excitement. On our final day before leaving for Portland, the girls visited the spa, and I’ll just say that it was more than acceptable. My body still feels good from those 90 minutes.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Vineyard views

Portland was a drastic change of scenery from the rural setting we were transitioning from. The city had a little big town feel as its expansive footprint was seemingly void of any giant skyscrapers, however there was no shortage of things to see, eat, and do. In planning for this portion of the trip, we were overwhelmed by the number of restaurant options that existed. HOW WERE WE SUPPOSED TO CHOOSE JUST ONE RESTAURANT PER MEAL? In the end, I was more than thrilled with the choices we made, and the food we enjoyed in Portland was some of the best I’ve ever had. (This is not an exaggeration. It was next level delish.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Photos of our crew at the Whiskey Library, and that ethereal moment where my lips touched Pok Pok chicken wings

The Nines Hotel hosted us for the second portion of the trip. The hotel was within walking distance of a number of places we wanted to shop, eat, and explore, and it also boasted a lobby fitted with a terrific restaurant and ample group hangout space- perfect for our crew of 8. The girls picked through the shopping scene while the men let out their inner boy at a nearby bar/arcade. Because we were there on a Saturday, we were able to snoop through the Portland Saturday Market, where we purchased scads of very necessary items that our husbands were more than happy to pack in their luggage (kidding). Our friends spent even more time eating at Bon Appetit’s “Feast Portland” event that was being held that weekend, but I opted to head to Powell’s Books where Joy Wilson (yes, the baker) was signing copies of her newest book (insert the squeals of this fangirl!!!)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Sunset at the rooftop bar of The Nines Hotel

It’s hard to pinpoint one specific highlight of the trip. Certainly the views in Newberg were stunning, and there’s no doubt that the wine was first class. I’m still having dreams about the chicken wings at Pok Pok, and I’d fly back in a heartbeat for the kouign amann at St. Honore Boulangerie. Still, the trips we take with friends are cool just for the sake of spending time with that family in a new setting. You get to know people in a real away when stripped of the familiarity of home, and I’m really grateful for the chance to do that so often.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

So now, let’s talk about these chocolate coffee almond scones. While dining at Jory for breakfast one morning, we enjoyed a coffee almond scone that was a delicious accompaniment to our morning brew and eggs. When I got home from Portland, I decided to recreate that treat so that those hours in the Pacific Northwest could live on in my Selma, Alabama kitchen. The end product that I came up with is nothing short of fab.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

To make these chocolate coffee almond scones, we start by mixing a few dry ingredients- flour, sugar, salt, and baking powder. Next comes the ice-cold butter which gets cut in quickly and carefully until large pea-sized clumps exist throughout the mixture. The chocolate chips and chopped almonds are added next, although you could certainly opt for walnuts, pecans, or even hazelnuts if you prefer. Finally, we douse the whole thing in an espresso cream, prepared by dissolving espresso powder or instant coffee into a smidge of dairy. Stir all of the batter just until combined and then cut out tiny rounds of dough.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

For this recipe, we chill the dough briefly before baking which will help all of our little treats to rise well. Fresh from the oven, these chocolate coffee almond scones are bronzed, with a crisp, buttery, golden exterior covering the soft and almost cake-like interior. The coffee flavor here is subtle, giving way to melty chocolate morsels and nuggets of crunchy almonds that flavor each pastry throughout. I love the simplicity of these treats, how a one-bowl recipe can yield such rich flavors and textures. These are the perfect addition to your weekend breakfast and brunch plans, although I’ve enjoyed them as an after-dinner treat as well. With so many ways to share these chocolate coffee almond scones with the people you love, I daresay these are a must.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.comSee below for the lowdown on where we stayed, ate, and played in Portland. If you’re planning a trip to those parts anytime soon, please add these to your list. Happy baking and have a great weekend!

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Where We Stayed In Oregon:

The Allison Inn & Spa
Luxurious accommodations in a country setting.
The Nines Hotel
Fun, spunky hotel in the heart of downtown Portland.

Where We Ate In Newberg:

Jory
Hotel dining unlike any I’ve ever experienced.
Thistle
A head to tail dining experience.
Red Hills Market
The perfect place to grab grub in between vineyard visits.

Where We Ate In Portland:

Coquine
James Beard Award winning spot with casual, fun fare.
Pok Pok
Southeast Asian food in a casual setting. Probably the best meal of our trip.
Maurice
Try this French bistro for their quaint lunches and yummy pastries.
Multnomah Whiskey Library
A mammoth collection of whiskeys in a library-esque setting.
Le Pigeon
French-inspired fare in a cozy atmosphere.
Stumptown Coffee Roasters
The flagship location for this national brand is in Portland!
Urban Farmer
Hotel dining at The Nines Hotel- a farm to table experience.
St. Honore Boulangerie
Delicate French pastries and coffee to-go.

Wineries We Visited in Newberg:

Hazelfern
Bergstrom
Soter
Scott Paul

If you like the chocolate coffee almond scones, you should check out:

Funfetti Scones
No-Churn Mocha Brownie Fudge Ice Cream
No-Churn Coffee Cookie Dough Ice Cream
Coconut Almond Chocolate Cookies 

Print

Chocolate Coffee Almond Scones

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Buttery with crisp edges and fluffy interior, these chocolate coffee almond scones are a simple, one-bowl treat that is bound to please!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

  • ¾ cup (180 mL) whipping cream, plus additional for brushing
  • 1 tablespoon espresso powder or instant coffee
  • 2 cups (260 gm) all-purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup (50 gm) sugar
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup (110 gm) chopped unsalted almonds
  • 1 cup (225 gm) mini chocolate chips

Instructions

  1. In a small container, stir the whipping cream and the espresso powder to combine and set aside in the fridge to keep cool.
  2. In a large bowl, combine the flour, salt, baking powder, and sugar. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps throughout. Stir in the almonds and chocolate chips. Add the espresso and cream mixture and stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon or two of cream, just barely enough to make it all come together into a dough.
  3. Pat the dough to ¾” thick and use a biscuit cutter to cut 2” round circles of dough for each scone. Place on a parchment-lined baking sheet. Put the pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  4. Once the dough is chilled, use a pastry brush to brush a thin layer of whipping cream over the top of the scones. Bake in the oven until golden brown around the edges of each scone, about 25 minutes.

Notes

  • Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

Recipe barely adapted from King Arthur Flour

Chocolate Coffee Almond Scones // Guide to Portland

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Happy Friday, y’all! I hope that your week has been full of joy and that you’ve got a killer lineup for the weekend. Today I’m sharing some nutty, buttery, caffiene-enhanced treats to jolt your weekends to life- chocolate coffee almond scones. These treats were inspired by a recent jaunt to Oregon that I’m going to splurge about this morning, so bear with me as I take a salivating walk down memory lane.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Views from The Allison Inn & Spa

A few weekends ago, Brett and I continued our whirlwind travel saga by flying with friends to Portland, Oregon. The trip had no distinct purpose, other than to soak our gullets with pinot noir and outrageously delicious food, and we were thrilled at the opportunity to relax in a new corner of the country. Our time was divided in two with the first half spent touring Newberg’s wine country and the second spent in downtown Portland. This split ended up being the perfect balance of relaxation and sight-seeing, both locations brimming with fun (and plenty of wine.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Friends sipping wines at Bergstrom; views from Soter Vineyards

We began our trip in Newberg, the comfy cozy, deliciously boozy town just outside of Portland. With a lineup of wineries to visit, we opted for a hotel that would offer premium relaxation and rooms suitable for nursing any morning hangovers. The Allison Inn & Spa was the obvious choice given its proximity to vineyards and the luxurious offerings throughout the hotel. By day, we snacked on charcuterie and flights of wine, taking in the rolling landscape views offered from the wineries we toured, and by night, we dined at nearby restaurants, rehashing the day’s sites and excitement. On our final day before leaving for Portland, the girls visited the spa, and I’ll just say that it was more than acceptable. My body still feels good from those 90 minutes.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Vineyard views

Portland was a drastic change of scenery from the rural setting we were transitioning from. The city had a little big town feel as its expansive footprint was seemingly void of any giant skyscrapers, however there was no shortage of things to see, eat, and do. In planning for this portion of the trip, we were overwhelmed by the number of restaurant options that existed. HOW WERE WE SUPPOSED TO CHOOSE JUST ONE RESTAURANT PER MEAL? In the end, I was more than thrilled with the choices we made, and the food we enjoyed in Portland was some of the best I’ve ever had. (This is not an exaggeration. It was next level delish.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Photos of our crew at the Whiskey Library, and that ethereal moment where my lips touched Pok Pok chicken wings

The Nines Hotel hosted us for the second portion of the trip. The hotel was within walking distance of a number of places we wanted to shop, eat, and explore, and it also boasted a lobby fitted with a terrific restaurant and ample group hangout space- perfect for our crew of 8. The girls picked through the shopping scene while the men let out their inner boy at a nearby bar/arcade. Because we were there on a Saturday, we were able to snoop through the Portland Saturday Market, where we purchased scads of very necessary items that our husbands were more than happy to pack in their luggage (kidding). Our friends spent even more time eating at Bon Appetit’s “Feast Portland” event that was being held that weekend, but I opted to head to Powell’s Books where Joy Wilson (yes, the baker) was signing copies of her newest book (insert the squeals of this fangirl!!!)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Sunset at the rooftop bar of The Nines Hotel

It’s hard to pinpoint one specific highlight of the trip. Certainly the views in Newberg were stunning, and there’s no doubt that the wine was first class. I’m still having dreams about the chicken wings at Pok Pok, and I’d fly back in a heartbeat for the kouign amann at St. Honore Boulangerie. Still, the trips we take with friends are cool just for the sake of spending time with that family in a new setting. You get to know people in a real away when stripped of the familiarity of home, and I’m really grateful for the chance to do that so often.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

So now, let’s talk about these chocolate coffee almond scones. While dining at Jory for breakfast one morning, we enjoyed a coffee almond scone that was a delicious accompaniment to our morning brew and eggs. When I got home from Portland, I decided to recreate that treat so that those hours in the Pacific Northwest could live on in my Selma, Alabama kitchen. The end product that I came up with is nothing short of fab.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

To make these chocolate coffee almond scones, we start by mixing a few dry ingredients- flour, sugar, salt, and baking powder. Next comes the ice-cold butter which gets cut in quickly and carefully until large pea-sized clumps exist throughout the mixture. The chocolate chips and chopped almonds are added next, although you could certainly opt for walnuts, pecans, or even hazelnuts if you prefer. Finally, we douse the whole thing in an espresso cream, prepared by dissolving espresso powder or instant coffee into a smidge of dairy. Stir all of the batter just until combined and then cut out tiny rounds of dough.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

For this recipe, we chill the dough briefly before baking which will help all of our little treats to rise well. Fresh from the oven, these chocolate coffee almond scones are bronzed, with a crisp, buttery, golden exterior covering the soft and almost cake-like interior. The coffee flavor here is subtle, giving way to melty chocolate morsels and nuggets of crunchy almonds that flavor each pastry throughout. I love the simplicity of these treats, how a one-bowl recipe can yield such rich flavors and textures. These are the perfect addition to your weekend breakfast and brunch plans, although I’ve enjoyed them as an after-dinner treat as well. With so many ways to share these chocolate coffee almond scones with the people you love, I daresay these are a must.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.comSee below for the lowdown on where we stayed, ate, and played in Portland. If you’re planning a trip to those parts anytime soon, please add these to your list. Happy baking and have a great weekend!

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Where We Stayed In Oregon:

The Allison Inn & Spa

Luxurious accommodations in a country setting.

The Nines Hotel

Fun, spunky hotel in the heart of downtown Portland.

 

Where We Ate In Newberg:

Jory

Hotel dining unlike any I’ve ever experienced.

Thistle

A head to tail dining experience.

Red Hills Market

The perfect place to grab grub in between vineyard visits.

 

Where We Ate In Portland:

Coquine

James Beard Award winning spot with casual, fun fare.

Pok Pok

Southeast Asian food in a casual setting. Probably the best meal of our trip.

Maurice

Try this French bistro for their quaint lunches and yummy pastries.

Multnomah Whiskey Library

A mammoth collection of whiskeys in a library-esque setting.

Le Pigeon

French-inspired fare in a cozy atmosphere.

Stumptown Coffee Roasters

The flagship location for this national brand is in Portland!

Urban Farmer

Hotel dining at The Nines Hotel- a farm to table experience.

St. Honore Boulangerie

Delicate French pastries and coffee to-go.

 

Wineries We Visited in Newberg:

Hazelfern

Bergstrom

Soter

Scott Paul

 

If you like the chocolate coffee almond scones, you should check out:

Funfetti Scones

No-Churn Mocha Brownie Fudge Ice Cream

No-Churn Coffee Cookie Dough Ice Cream

Coconut Almond Chocolate Cookies 

 

Print

Chocolate Coffee Almond Scones

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Buttery with crisp edges and fluffy interior, these chocolate coffee almond scones are a simple, one-bowl treat that is bound to please!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

  • ¾ cup (180 mL) whipping cream, plus additional for brushing
  • 1 tablespoon espresso powder or instant coffee
  • 2 cups (260 gm) all-purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup (50 gm) sugar
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup (110 gm) chopped unsalted almonds
  • 1 cup (225 gm) mini chocolate chips

Instructions

  1. In a small container, stir the whipping cream and the espresso powder to combine and set aside in the fridge to keep cool.
  2. In a large bowl, combine the flour, salt, baking powder, and sugar. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps throughout. Stir in the almonds and chocolate chips. Add the espresso and cream mixture and stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon or two of cream, just barely enough to make it all come together into a dough.
  3. Pat the dough to ¾” thick and use a biscuit cutter to cut 2” round circles of dough for each scone. Place on a parchment-lined baking sheet. Put the pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  4. Once the dough is chilled, use a pastry brush to brush a thin layer of whipping cream over the top of the scones. Bake in the oven until golden brown around the edges of each scone, about 25 minutes.

Notes

  • Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

Recipe barely adapted from King Arthur Flour