Espresso Chocolate Scones
1 2/3 cups (234 grams) all-purpose flour
1/3 cup (28 grams) cocoa powder
1/3 cup (66 grams) granulated sugar
2 teaspoons (8 grams) baking powder
1/4 teaspoon salt
1 tablespoon (4 grams) instant espresso powder
1/3 cup (76 grams) unsalted butter, chilled and cut into 1/2 inch
pieces
1 large egg, beaten
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (125 ml) heavy whipping cream
1/3 cup (66 grams) chocolate chips
1/3 cup (42 grams) dried cherries
Glaze:
1 large egg, beaten
1 tablespoon (14 grams) heavy cream
Preheat oven to 400 �F (205 �C) with rack placed in center of oven.
Line a baking pan with parchment paper or spray with a non-stick
vegetable oil. In a small bowl combine beaten egg with cream for
glaze. Set aside.
In a large bowl whisk together the flour, cocoa powder, sugar,
baking powder, salt and espresso powder. Cut the butter in small
pieces and blend into the flour mixture with a pastry blender, two
knives, or fingertips. The mixture should resemble coarse crumbs.
Add chocolate chips and dried cherries to dry ingredients. In a
small measuring cup, combine the whipping cream, beaten egg and
vanilla extract. Using a wooden spoon, add liquid to dry
ingredients, mixing until dough form moist clumps.
Gather up dough with hands and transfer to a lighly floured surface.
Gently knead until dough forms a ball and is smooth. (10 sec). Pat
the dough into a 7 inch circle and cut into 8 triangles using a
sharp knife. Place the scones on the prepared baking pan and brush
tops of scones w/ glaze. bake for approx. 15 minutes (the outside of
the scone will be firm and the middle soft). Remove from oven and
transfer to wire rack to cool.
Makes 8 scones. |