Chocolate Espresso Scones ~ a cross between a classic scone and a chocolatey brownie, these flakey pastries are sure to be a hit at any breakfast or brunch.
I didn’t get too many shots of these scones, but don’t let that stop you from making them, they are fantastic! Not too sweet, but very chocolaty, and the espresso and the dark cocoa powder give them a sophisticated taste. The mini chips kick in a little decadence. There’s a definite brownie vibe going on here.
I’d been planning to formulate a chocolate scone recipe for some time, but even so, I wasn’t sure I was going to like them. I’ve never run across any in a bakery or restaurant, so I had no experience with them. I’m happy to report that these are real winners. The espresso flavor comes through but isn’t overpowering, There is a slight crunch to the outer crust and then a flaky and moist deep chocolate center. If you eat them warm from the oven or zap them briefly in the microwave the little chips will be molten.
Think hard. You must have some reason to make these. Is there a bake sale coming up at school? A planning meeting for a bake sale? Maybe it’s about time you brought snacks to your hot yoga class. Get creative, it’s got to be somebody’s birthday at work…
Chocolate Espresso Scones ~ a cross between a classic scone and a chocolatey brownie, these tender flaky pastries are sure to be a hit at any breakfast or brunch.
- 2 1/4 cup flour
- 1/2 cup unsweetened Dutch process cocoa powder
- 1/3 cup sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp espresso powder
- 6 Tbsp cold butter, cut in chunks
- 1 egg
- 1/2 cup buttermilk plus more if needed
- 1 tsp vanilla extract
- 3/4 cups semi sweet mini chips
- 1 cup confectioner's sugar
- 1 tsp vanilla extract
- milk or cream to thin
- Preheat the oven to 400F
- In the bowl of a food processor put the dry ingredients 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 in a steady stream until the dough comes together. If the dough seems too crumbly and dry, add a little more buttermilk.
- Mix in the mini chips, just to evenly distribute them.
- Turn the dough out onto a floured surface and bring it all together, kneading a couple of times if necessary. Lightly pat into an 8 or 9 inch round.
- Cut the disk into 6 or 8 triangles and transfer them to a parchment or silpat lined baking pan.
- Bake for about 15 minutes.
- Cool on a rack.
- For the glaze, add the vanilla and just a tablespoon or two of milk or cream to the sugar and stir well. Add more milk a teaspoon at a time until you have a thick glaze.
- When the scones are completely cool, drizzle the glaze over them.
Notes: With scones it’s important that the butter and the liquids be really cold. I usually put the butter cubes in the freezer while I get everything ready. And keep the egg and buttermilk mixture in the fridge until you’re ready for it. Make sure the oven is completely pre-heated; when the cold butter bits hit the hot oven it creates the unique scone texture, kind of like a biscuit.
The only thing I’d do differently next time is cut these a little smaller, they’re rich. I cut 6, I think 8 would be perfect, or you could go for mini scones, just adjust your oven time.