I have espresso powder in my kitchen shelf and I don’t know what to do with it aside to use it in baking. Honestly, I just bought it for baking. I think I spent a half day searching for baked goodies with espresso powder. I found many but I decided to try this recipe as I was not aware what a scone is. Through the help of Google, I found out that a scone is a quick bread – usually flaky on the outside but little soft on the inside. Since I wanted to try something new, I gave this one a shot.
Chocolate Espresso Scones
Ingredients:
- 2 1/4 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp espresso powder
- 6 tbsp cold butter, cut in chunks
- 1 egg
- 1/2 cup buttermilk, plus more if needed
- 1 tsp vanilla extract
- 3/4 cups semi sweet white chocolate chips
For the glaze:
- 1 cup powdered sugar
- 1 tsp vanilla extract
- milk or cream to thin
Instructions:
- Preheat oven to 400 F.
- In a bowl, place all dry ingredients. Add chunks of cold butter and use your clean hands or pastry mixer to combine until you get a crumbly texture. (You can also use food processor in this step if you have one, but make sure not to overworked the dough.)
- In a jug or container, mix together buttermilk, egg and vanilla.
- Slowly, add the wet ingredient to your crumbly dry ingredients. If the dough is still crumbly, add more buttermilk.
- Mix in the white chocolate chips.
- Place the dough into a floured surface, kneading a few times if needed. Flatten the dough into 9 inch disk.
- Divide the disk into 8 and transfer them to a parchment lined baking pan.
- Bake for about 15 minutes. Transfer on a wire rack to cool.
- For the glaze, mix vanilla and 1 tablespoon of milk or cream to the powdered sugar and stir well. Add more milk or cream to thin the glaze, about a tablespoon by tablespoon.
- When the scones have cooled completely, add your glaze.
Source recipe: Chocolate Espresso Scones by The View from Great Island
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