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

Ingredients

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

Directions

1. 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.
2. 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.
3. 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.
4. 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.