Chocolate Espresso Scones
June 16, 2013
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
- Servings: 8
- Difficulty: easy
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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20 Comments
Anita
These look delicious! I have never had a “chocolate” scone before let alone the add luxury of espresso.
I never use instant espresso; do you think I could brew fresh espresso and cut back the liquid equivalent of the buttermilk?
(Eg. Add 2 oz espresso / subtract 2oz buttermilk)
Jhuls
Oh! I am really not 100% sure. But I don’t think there’s a harm on that. I mean, I’ve read cakes and other pastries that use brewed espresso in place of buttermilk/milk. Uhm, would you send me a comment if you do try them? I would love to know. 🙂
Anita
When I make it I definately will 🙂
Anita
Reblogged this on Someone's in the Kitchen.
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bellinikitchenadventures
Oh yum, they look delicious.
Jhuls
Thank you! 😉 Have a wonderful day.
Jhuls
Thank you! 🙂
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sowudai
Looks like a just found my next yummy breakfast!!
Jhuls
Thank you! 😉
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emuseats
Looks delicious!
Jhuls
Yes, it is! Thanks for dropping by. 🙂
Tea with Erika
I’ve never had chocolate scones 🙁 Gotta try this recipe!
Jhuls
Haha! It’s my first time, too. I love this with more glaze. 🙂
easybaked
Just beautiful!
Jhuls
Thanks… and thanks for dropping by. 🙂
cquek
My mouth literally watered looking at this.
Jhuls
Haha! They are delicious specially with the glaze… more glaze. 😀 Thanks for dropping by.