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.
Course: Breakfast, brunch, Dessert
1/2cupunsweetened Dutch process cocoa powder
6Tbspcold buttercut in chunks
1/2 cupbuttermilk plus more if needed
3/4cupssemi sweet mini chips
for the glaze:
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.
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.
https://theviewfromgreatisland.com/chocolate-espresso-scones/ March 13, 2012