Now Reading
Buttery, Chocolate Coated Espresso Bean Scones

Buttery, Chocolate Coated Espresso Bean Scones

Avatar

Have as a decadent breakfast or a high tea treat. Scones are the quintessential English indulgence. 
By Thalia Ho

Chocolate-Coated-Espresso-Bean-Scones-1-940x627

I guess you could say that scones, and my memories associated with them hold a special place in my heart. Be it classic British or triangle-ed American… I will forever endlessly enjoy their flaky texture, rich and buttery taste. So, with all my scone experience – I would probably say that I know just enough to differentiate between very good ones and very bad ones.

And I know just how I like to eat them too. I make plain buttermilk scones at home quite a few times, trying to make them just as delicious as my memories of the best ones – though this is the first time I have delved into ‘flavoured scone’ territory.

Chocolate-Coated-Espresso-Bean-Scones-2

Chocolate Coated Espresso Bean Scones. Don’t they just sound indulgent and delicious? Extremely golden, flaky, aerated and layered with just the right amount of chocolate coated expresso bean filling. A good sprinkling of sugar and slather of cream on top of the scones before baking, ensures that the scones develop a sweet crust too, which gives these tender treats an even more delicious flavour and textural structure.

They taste like perfection too. I find the best way to serve them is warm or straight from the oven – when the buttery solids are still slightly melting and the chocolate from the espresso bean shell is gooey and oozy… a sweetly perfect contrast against the textured, crisp and bitter bean.

Or you could enjoy them at room temperature for breakfast in the morning too as they are not overly sweet…with a big pat of butter. A decadent breakfast every now and then never hurt anybody, right? I definitely won’t be the one sending any judging glances your way.

See Also

Chocolate-Coated-Espresso-Bean-Scones-4

Chocolate Coated Espresso Bean Scones is where my great love of scones matches another of my life loves, in a comforting cup of strong black coffee. It is a combination destined to be paired and a recipe I will continue to return too. Each bite is a play on opposing texture – crisp yet soft, aerated but slightly dense, flaky and buttery. They are so delicious and a truly worth your time. Trust me.

Find the recipe here

Buttery Chocolate Coated Espresso Bean Scones

Thalia Ho
4 from 1 vote
Course Breakfast or Snack
Servings 8

Ingredients
  

  • 3 cups plain flour
  • 1/3 cup caster sugar
  • 1 ½ tbsp. baking powder
  • 1 tsp. finely ground espresso powder
  • 1 tsp. sea salt
  • 4 ounces / 115 grams butter chilled and cut into ½ inch / 1 ½ cm cubes
  • 1 cup chocolate coated espresso beans roughly chopped
  • 1 ½ cups heavy cream plus more for brushing
  • 1 tsp. vanilla bean extract
  • Raw sugar for sprinkling

Instructions
 

  • Pre-heat the oven to 425 F / 220 C.
  • In a large bowl, whisk together the flour, sugar, baking powder, espresso and sea salt.
  • Using a pastry blender or spatula, quickly cut the cold butter into the flour mixture until it resembles a coarse meal. Some small pea sized remaining pieces are okay. Then, with a wooden spoon, mix in the chopped chocolate coated espresso beans.
  • Stir the cream and vanilla bean extract into the dry ingredient mixture with a wooden spoon, until the dough begins to roughly come together.
  • Transfer the dough and any loose floury bits to a lightly floured surface and quickly knead the dough to just bring it together then flatten into a ¾ inch / 2cm thick disc.
  • Fold the dough in half, give it a quarter turn and then flatten it again then repeat this folding and turning process for a total of 3 more times.
  • Shape the dough back into a ¾ inch / 2 cm thick disc that is roughly 6 inches / 15 cm in diameter. Cut into 4 equal triangles then cut those in half again to make 8 even triangles.
  • Place the triangles on an ungreased rimmed sheet pan and place in the freezer to let the scones firm up and set for 10 to 15 minutes.
  • Once set, brush the tops of the scones with cream and sprinkle with raw sugar.
  • Bake for 18 to 20 minutes, or until the tops are golden brown and a skewer inserted into the center of the scones comes out clean.
  • Cool the scones on a wire rack before serving warm.

 

View Comment (1)

Leave a Reply

Your email address will not be published.

Recipe Rating




© 2020 HONEST COOKING MAGAZINE. ALL RIGHTS RESERVED.
Scroll To Top
0
    Your Cart
    Your cart is emptyReturn to Shop