Chocolate Espresso Scones

Kitty FloridoAugust 6, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We absolutely love when the girls from TBR Magazine gather a bunch of us bakers together for the #GuateBakers brunch. This month, the ingredients you could select from were apple, coffee, oreo and bacon. I chose to make Apple Butter, but where I replaced the brown sugar with some gorgeous Canadian maple sugar I had around. Helga made Cappuccino Cookies with White Chocolate, recipe that we will post soon. But even after making the apple butter, I knew I wanted to try a recipe with espresso powder.

Its been a while since I’ve baked scones, and this recipe just called my name. It uses a little butter, under a cup of buttermilk, plenty of espresso powder, and a small amount of chocolate chips. Perfect to bake on a Sunday morning! Now, I don’t usually buy buttermilk to keep around when the baking mood strikes, so I love to make it myself. I add a little but of white vinegar to whole milk, and let it stand for at least 5 minutes before using. Since the recipe calls for cold buttermilk, I let it stand in the fridge.

This recipe is not like our other scones recipes, where the dough is smooth by the time you cut the scones in. This one is sticky. I strongly suggest placing the dough over a tart dish or a parchment covered baking sheet, and go from there. Since scones are cakey cookies, you do have to make sure they are cooked all the way through, so I used a cake tester to double check. I ended up adding a few minutes to the baking time. The directions bellow already have the adjusted time.

Kitty

Chocolate Espresso Scones

Recipe adapted from Skinny Taste
Yields: 8 large scones

Ingredients:
¾ cup cold buttermilk
¼ cup sugar
2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
2 teaspoons espresso powder or instant coffee
½ teaspoon salt
3 tablespoons of cold butter, cut into small pieces
¾ cup chocolate chips
1 egg white, lightly beaten
sanding sugar

Directions:

Preheat oven to 375°F and spray a cooking or tart pan with cooking spray.
Add the buttermilk, sugar, egg and vanilla in a medium bowl, stirring to combine.
In a big bow, combine both the flours, baking powder, salt and espresso powder with a whisk. Make sure you dissolve the espresso powder into the rest of the dry ingredients, as it can clump up.
Add the chilled butter with a pastry blender, until the mixture looks like coarse meal. Usually takes about 4 to 5 minutes cutting the butter in.
Mix in the chocolate chips with a spatula.
Add the egg and buttermilk mixture, stirring until completely combined. The dough will be sticky.
Place dough in a floured surface and knead lightly 4 or 5 times, with floured hands.
Transfer the dough into the baking pan, and make it a 9-inch round and about ¾-inch height. Using a knife or pastry scraper, cut it to 8 wedges all the way through.
Brush the egg white over the top of the scones, and sprinkle sanding sugar.
Bake for 25-28 minutes, until lightly golden. Remove from oven and are best served warm.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefoodieskitchen

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