I made these scones a few months ago, and they kind of got lost in the shuffle. I thought I would post them today, before it turns into summer fruit central around here. I’m that odd person that doesn’t drink coffee on a regular basis, but loves coffee flavoured things. For this reason, I’m that weirdo at Starbucks asking for decaf lattes every once and a while. Kristine always says “what’s the point!”, but I just like the flavour. (That’s vanilla rooibus tea up there, the other thing I order at Starbucks.)
So this is a cream scone (no butter), spiked with espresso powder and chocolate chips. I feel like you could actually have these for dessert with whipped cream, but I ate one for breakfast and then brought the rest to Lydia’s house. If you like coffee flavoured things like me, this is a must make!
Chocolate Chip Espresso Scones
Source: Blue-Eyed Bakers
1 3/4 cup flour
1/4 cup + 2 tbsp sugar
1 tbsp + 1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter (3/4 stick), cold and cut into cubes
1/2 cup chocolate chips
1 cup whipping cream
1 tbsp espresso powder, mixed with 1 tsp hot water
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, or a knife, cut in the butter until the mixture is crumbly, and the cutter is the size of peas. Add the chocolate chips and toss together.
- Mix the whipping cream with the espresso powder, then pour over the flour/butter mixture. Toss together with a fork until the mixture comes together.
- Dump out onto a lightly floured surface, and knead one or two times until the dough comes together. Pat out into a circle about 1″ high. Cut into triangles.
- Place the scones on a baking sheet, and brush the tops with cream and sprinkle with coarse sugar (if you have it). Bake at 375 for 20 minutes until firm and golden at the edges.