Espresso Dark Chocolate Chip Scones

Espresso Dark Chocolate Chip Scones ingredients

• 2.5 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1 tbsp instant espresso powder
• 1/2 tsp salt
• 8 tbsp cold unsalted butter
• 3/4 cup heavy cream
• 1 large egg
• 3/4 cup dark chocolate chips
• 1 cup powdered sugar
• 2-3 tbsp brewed espresso or strong coffee (cooled)
• 1/4 tsp vanilla extract

How to make Espresso Dark Chocolate Chip Scones

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2.5 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, 1 tablespoon of instant espresso powder, and 1/2 teaspoon of salt until thoroughly combined.
3. Cut 8 tablespoons of cold unsalted butter into small cubes. Add the butter to the dry ingredients and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.
4. Stir in 3/4 cup of dark chocolate chips, ensuring they are evenly distributed throughout the mixture.
5. In a separate small bowl, whisk together 3/4 cup of heavy cream and 1 large egg until smooth.
6. Pour the wet ingredients into the dry ingredients. Mix gently with a fork or spatula until just combined and a shaggy dough forms; do not overmix, as this can lead to tough scones.
7. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times to bring it together into a cohesive ball. Pat the dough into an 8-inch round disc, about 1-inch thick.
8. Using a sharp knife, cut the dough into 8 equal wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
10. While the scones cool, prepare the espresso glaze: In a small bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of cooled brewed espresso or strong coffee, and 1/4 teaspoon of vanilla extract until a smooth, pourable glaze is formed. Add more liquid slowly if a thinner consistency is desired.
11. Once the scones are completely cooled, drizzle them generously with the espresso glaze. Allow the glaze to set for a few minutes before serving. Enjoy these rich, coffee-infused treats.

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