Description
Buttery, chocolate-studded scones with a rich espresso kick. Perfect for breakfast or an afternoon treat.
Ingredients
Units
Scale
- 3 cups (710 ml) plain flour
- 1/3 cup caster sugar
- 1 1/2 tbsp. baking powder
- 1 tsp. finely ground espresso powder
- 1 tsp. sea salt
- 4 ounces (115 grams) butter
- 1 cups (237 ml) chocolate coated espresso beans
- 1 1/2 cups (355 ml) heavy cream
- 1 tsp. vanilla bean extract
- Raw sugar
Instructions
- Preheat 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 (2 cm) thick disc.
- Fold the dough in half, give it a quarter turn, and then flatten it again; repeat this folding and turning process three 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.
Notes
- For a stronger espresso flavor, use freshly ground espresso beans instead of espresso powder.
- To make ahead, freeze the unbaked scones for up to a month. Bake from frozen, adding 5-7 minutes to the baking time.
- If heavy cream is unavailable, substitute with full-fat milk or buttermilk for a slightly denser scone.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 30