Espresso Chocolate Chip Scones
Espresso Chocolate Chip Scones ~ the sweet way to jump start your day!
Servings: 10 -12 scones
Equipment
- parchment paper
- food processor optional
Ingredients
- 3 cups all purpose flour*
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup white sugar
- 1/2 cup cold butter, diced
- 1 Tbsp vanilla bean paste**, buy online here
- 1 1/3 cups heavy cream
- 2 tsp instant espresso powder
- 2/3 cup buttermilk
- 1 1/2 cups mini semi-sweet chocolate chips
glaze
- 1 cup powdered sugar
- brewed coffee
Instructions
- Line a baking sheet with parchment paper. Preheat your oven to 425F.
- Measure out your 1 1/3 cups heavy cream and stir in the 1 Tbsp vanilla bean paste** and 2 tsp instant espresso powder. Stir well to get the powder dissolved. Set aside.
- Put the 3 cups all purpose flour*, 1 Tbsp baking powder, 1 tsp salt, and 1/2 cup white sugar in a food processor (or a big mixing bowl if doing by hand.) Pulse or whisk to combine everything well.
- Add the cubed 1/2 cup cold butter and pulse about 15 times, then process for a few seconds until there are no big chunks of butter left and the texture is crumbly. The food processor does this quickly, but if you are working by hand you'll need to take the time to get all that butter incorporated with your pastry cutter or your fingers.
- Add the cream mixture to the processor along with the 2/3 cup buttermilk and pulse/process long enough to bring together a moist crumbly dough. The dough should be moistened and maybe a bit crumbly but holds together when pressed together with your fingers. There should not be any patches of dry flour.
- Transfer to a large bowl and toss in the 1 1/2 cups mini semi-sweet chocolate chips using a a silicone spoon to distribute them evenly into the moist dough. Use a standard ice cream scoop (mine holds just a smidge under 1/2 cup) to scoop out your scones and place 2 inches apart on a cookie sheet. I bake in 2 batches for even baking.
- Bake the scones for about 15-20 minutes. They'll be starting to turn golden, and not feel super 'squishy' or look wet in the cracks. It's fine if the top gives a bit to the touch, though. I like my scones softer in the center. Note: Your oven may vary and I bet your scones will be a little smaller or bigger than mine, so take this baking time as a suggestion, not a hard and fast rule. Check them on the early side, and don't be afraid to give them an extra minute or two if they don't seem done. I suggest doing a test scone so you can adjust your time and/or oven temperature if necessary.
- While the scones are baking make your glaze: Add just enough brewed coffee to the 1 cup powdered sugar to make a thick but pourable glaze. When the scones are cooled, either spread with glaze, or dunk them headfirst into the glaze. Let set up before enjoying.
- Store leftovers at room temperature covered with foil. Reheat in the microwave for 15-20 seconds. The scones can be frozen for up to 3 months.
Notes
*Measure your flour by fluffing it first, then lightly scooping and leveling off with the side of a knife. Don't compact it down.
**If you can't find vanilla bean paste use vanilla extract.
Nutrition
Calories: 529 kcal · Carbohydrates: 60 g · Protein: 6 g · Fat: 29 g · Saturated Fat: 18 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Trans Fat: 0.3 g · Cholesterol: 53 mg · Sodium: 281 mg · Potassium: 354 mg · Fiber: 3 g · Sugar: 31 g · Vitamin A: 662 IU · Vitamin C: 0.2 mg · Calcium: 102 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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