Scones in the morning make me happy. I love to sit down and have a cup of coffee, some fruit, and a warm scone. These scones make me particularly happy because they have a little bit of espresso and an explosion of chocolate.
Scones are a little tricky to make. Many times I’ve attempted scones and they have not turned out. They were too soft, too tough, too flat. However, after many attempts and a little research, I learned a few tricks to make them easier and come out of the oven tasting heavenly. These scones are not too sweet and not too dry. For this recipe you need real, unsalted butter.
Cut the butter into small pieces and place in a bowl.
Put some Saran wrap around the bowl and place in the freezer for about 30 minutes. (Make sure you time this, so you don’t forget. You don’t want the butter frozen, but very, very cold.)
Place all the dry ingredients in a food processor with the butter.
Pulse until the butter is about pea-sized. Having a food processor helps suspend the butter in the dough, so when it bakes it create small air pockets and keep the scones fluffy. (You don’t want to rub the butter into the flour, as this creates a doughy scone after it bakes.) If you don’t have a food processor, you can cut in the butter with a pastry knife, but do so quickly, as you don’t want the butter to get soft.
Place the ingredients in a large bowl. Create a well.
Pour in the buttermilk, followed by the chocolate chips.
Using a wooden spoon or spatula, stir the dry ingredients into the wet until a soft dough is formed. Dump out onto a floured surface.
Press the dough out until it’s about 1-2 inches thick. (You want them this thick because the scones do spread a bit and when they are thick, they don’t spread as much.)
Using a biscuit cutter, gently cut out 12 scones. (You will probably need to press the dough together again and flatten out after about 9 scones.)
Place on a cookie sheet and brush with a little heavy cream and sprinkle with coarse sugar.
Bake for about 12 minutes and then place on a cookie sheet to cool completely, if you can wait that long. Then grab a cup of coffee and enjoy!
Mocha Chocolate Chip Scones
3 c flour
1/2 c sugar
1/2 t baking soda
1 T baking powder
3/4 t salt
2 t espresso powder
1 c semi-sweet chocolate chips
1 1/2 sticks unsalted butter
1 1/2 c buttermilk
1 t real vanilla extract
Preheat oven to 400 degrees. Cut the cold butter into 1/2-inch cubes with a knife and place in a bowl. Cover with Saran wrap and put in the freezer for 30 minutes. After the 30 minutes, place the dry ingredients in a food processor with the very cold butter. Pulse until the butter is pea-sized.
Transfer the mixture to a deep bowl. Create a well in the middle and then add the buttermilk, vanilla, and chips. Using a wooden spoon or a spatula, stir the dry ingredients into the wet, until it is incorporated.
Place the dough onto a lightly floured surface. Press into a disc 1-2 inches thick.
Using a pastry cutter, cut out 12 scones and place 6 on each cookie sheet. (They spread a bit, so don’t put them all on one cookie sheet.) Brush with a little bit of heavy cream and sprinkle with coarse sugar. Bake for 12-16 minutes, or until edges are golden brown and toothpick inserted comes out with just a few crumbs.
Cool on a wire rack. They can be stored up to 2 days in an airtight container.
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