Chocolate Espresso Scones

chocolate-espresso-scones

Just looking at this picture makes my mouth begin to water and I’m tempted to pour myself a tall glass of cold milk to go with this scone even though they are long gone. A few weeks ago, a good friend of mine was scheduled for knee surgery. All she knew prior to the appointment was that she would either have a *simple* Meniscus repair or a full fledged knee replacement, but the doctor wouldn’t know for sure until he was in there. Gee, toss a coin, I’d opt for the repair vs. the total knee. As luck would have it, that’s all she needed. I gave her a few days of recovery time before I made her these tasty treats.

Ingredients:

for the scones:

  •  2 1/4 cup flour
  • 1/2 cup Cocoa powder
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tbsp. espresso powder
  • 8 tbsp. cold butter, cut in chunks
  • 1 egg
  • 1/2 cup buttermilk, plus more if needed
  • 1 tsp. vanilla extract
  • 3/4 cup dark chocolate chunks

for the espresso chocolate glaze:

  • 1 cup powdered sugar
  • 2 tbsp. cocoa powder
  • 1 tsp. espresso powder
  • 1/2 tsp. vanilla extract
  • milk or cream to thin

Preparation: 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

Add the dry ingredients of the scones to the bowl of a processor and pulse to combine. Add in the chunks of cold butter and pulse several times until the mixture is crumbly. Pour the buttermilk into a measuring cup and then add the egg and vanilla and blend it together with a fork or whisk. While the machine is running, pour the liquid in a steady stream until the dough comes together.  If the dough seems too crumbly and dry, add a little more buttermilk. Stir in the dark chocolate chunks, distributing evenly. Turn the dough out onto a lightly floured surface and knead a few times. Shape into an 8 or 9 inch round and then cut into 6 or 8 triangles and add to the already prepared baking sheet. Bake for 12 -14 minutes.

Transfer to a rack to cool completely before drizzling with the glaze.

For the glaze, whisk together the powdered sugar, cocoa powder, and espresso powder. Add the vanilla extract and just a tablespoon or two of milk or cream to the sugar mixture and stir well to fully incorporate ingredients. Add more milk a teaspoon at a time until you have a thick glaze.

Adapted from: http://theviewfromgreatisland.com/chocolate-espresso-scones/

Note: These were great the day of. The following day; however, they were a bit more dry than I like my scones so in the future, I might swap out the buttermilk for sour cream or greek yogurt to see if that helps maintain the moisture content.

 

 

This entry was posted in Breakfast, Scones. Bookmark the permalink.

One Response to Chocolate Espresso Scones

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s