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Double Chocolate Espresso Scones

Double Chocolate Espresso Scones
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Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 2 tablespoons instant espresso powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter (cubed)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (plus 1 tablespoon for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Coarse sugar (optional, for topping)

Instructions

  1. Step 1: Preheat and Prepare – Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
  2. Step 2: Whisk Dry Ingredients – In a large mixing bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, and salt. Make sure there are no large lumps of cocoa or espresso powder.
  3. Step 3: Cut in the Butter – Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Step 4: Mix Wet Ingredients – In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
  5. Step 5: Combine and Add Chocolate – Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just moistened. Fold in the chocolate chips. Be careful not to overmix, as this will make the scones tough.
  6. Step 6: Shape and Cut – Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into an 8-inch disc. Use a sharp knife or bench scraper to cut the disc into 8 equal wedges.
  7. Step 7: Final Flourish and Bake – Place the wedges on the prepared baking sheet. Brush the tops with a little extra heavy cream and sprinkle with coarse sugar if desired. Bake for 18-22 minutes, or until the tops are set. Let them cool on the pan for 5 minutes before transferring to a wire rack.

Find it online: https://www.pleasecook.com/breakfast/double-chocolate-espresso-scones/