Bakery-Style Espresso Chocolate Chip Scones

• •2 cup all-purpose flour
• •0.3 cup granulated sugar
• •1.5 tablespoon instant espresso powder, divided
• •1 tablespoon baking powder
• •0.5 teaspoon fine sea salt
• •0.5 cup unsalted butter, frozen and grated
• •0.8 cup semi-sweet or dark chocolate chips
• •0.5 cup heavy cream, cold (plus 1 tablespoon for brushing)
• •1 large egg, cold
• •1 teaspoon pure vanilla extract
• •0.5 cup powdered sugar
• •1.5 tablespoon whole milk or brewed espresso (for glaze)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a heavy baking sheet with parchment paper.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 1 tablespoon of the espresso powder, baking powder, and fine sea salt until evenly combined.

3. 3

   Add the grated frozen butter to the flour mixture. Use a pastry cutter or your fingertips to quickly toss and work the butter into the flour until coarse, pea-sized crumbs form.

4. 4

   Gently fold in the chocolate chips until distributed throughout the dry mixture.

5. 5

   In a separate liquid measuring cup, whisk together the 0.5 cup cold heavy cream, cold egg, and vanilla extract.

6. 6

   Pour the wet ingredients into the dry mixture. Use a rubber spatula to fold the dough together just until a shaggy, moist mass forms. Do not overmix.

7. 7

   Turn the dough out onto a lightly floured surface. Gently press and fold it 2-3 times to bring it together, then pat it into a round disc approximately 6 inches wide and 1 inch thick.

8. 8

   Use a sharp knife or bench scraper to cut the disc into 4 large, equal triangular wedges. Place the wedges on the prepared baking sheet, leaving 2 inches between each, and freeze for 15 minutes before baking.

9. 9

   Brush the tops of the chilled scones lightly with the remaining 1 tablespoon of heavy cream. Bake for 16 to 18 minutes, or until the edges are golden brown and the centers are set.

10. 10

    Transfer the scones to a wire cooling rack and let cool for 10 minutes.

11. 11

    Whisk together the powdered sugar, remaining 0.5 teaspoon espresso powder, and milk or brewed espresso until smooth. Drizzle over the warm scones before serving.

Chef's Tips

• 💡Grate frozen butter on the large holes of a box grater for effortless, flaky layers without melting the fat with your hands.
• 💡Chilling the shaped scones in the freezer for 15 minutes prevents spreading and yields maximum bakery-style height.
• 💡Handle the dough as gently and minimally as possible to keep the crumb tender and soft rather than dense.