Espresso Chocolate Chip Scones
Sweet cream scones flavored with espresso and studded with dark chocolate chunks. Perfect with morning coffee or afternoon tea!
Yield: 24 mini scones
Ingredients
- 3 ½ cups / 430 g all-purpose flour , ideally bleached flour, if available
- ½ cup / 100 g granulated sugar
- 2 tablespoons / 6 g instant espresso powder
- 1 ½ tablespoons / 16 g baking powder
- ¾ teaspoon kosher salt
- 2 ¼ cups / 540 g heavy cream, plus more for brushing
- 4 ounces / 113 g finely chopped dark chocolate, or 1/2 cup chocolate chips
- coarse or raw sugar, for sprinkling
Instructions
- Preheat oven to 400 °F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together flour, sugar, espresso powder, baking powder and salt.
- Add cream and mix with a fork until evenly moistened, then fold in chocolate chips. Knead once or twice just until dough comes together in a shaggy ball.
- Split dough into quarters and dump onto a floured surface. The dough is fairly wet, but should be workable with floured hands. Pat out each piece into a 1-inch thick circle, then cut each circle into six even wedges. Transfer to prepared baking sheets, leaving 1-2 inches of space between scones. (Alternatively, you can also scoop out spoonfuls of dough using a spoon or cookie scoop, and drop directly onto baking sheet. Leave a bit more space between them to allow for additional spreading).
- Brush tops of scones with heavy cream and sprinkle generously with raw sugar.
- Bake for about 15 minutes or until bottoms are lightly browned. Let cool for 15 minutes before serving.