Ingredients
Scale
- 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.
- Category: Breakfast or Snack