Bakery-Style Espresso Chocolate Chip Scones
Flaky, tender, and ultra-buttery bakery-style scones infused with bold espresso powder, studded with decadent dark chocolate chips, and finished with a delicate espresso-vanilla drizzle.
Ingredients
- •2 cup all-purpose flour
- •0.33 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
- •0.75 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.
Preheat your oven to 400°F (200°C) and line a heavy baking sheet with parchment paper.
- 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.
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.
Gently fold in the chocolate chips until distributed throughout the dry mixture.
- 5.
In a separate liquid measuring cup, whisk together the 0.5 cup cold heavy cream, cold egg, and vanilla extract.
- 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.
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.
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.
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.
Transfer the scones to a wire cooling rack and let cool for 10 minutes.
- 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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux