CHOCOLATE COFFEE SCONES

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Chocolate Coffee Scones image

Provided by Wanna Make This?

Categories     dessert

Time 55m

Yield 8 scones

Number Of Ingredients 16

2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 cup granulated sugar
1 tablespoon espresso powder
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
1/2 cup coarsely chopped chocolate-covered espresso beans, optional
1/3 cup plus 2 tablespoons cold heavy cream
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 1/2 ounces semisweet chocolate, melted and cooled
1 tablespoon turbinado sugar
1/3 cup mascarpone cheese
2 tablespoons granulated sugar
1/2 cup heavy cream

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the flour, cocoa powder, granulated sugar, espresso powder, baking powder and salt. Add the cold cubed butter and use a pastry blender or your fingertips to blend the butter into the dry ingredients until the mixture looks like damp sand with some larger pea-sized pieces of butter throughout.
  • Make a well in the center of the flour and butter mixture. Reserve 1 tablespoon of the chopped espresso beans, if using, for garnish and sprinkle the remainder around the edge of the flour well. In a small bowl, whisk together the cream, egg and vanilla. Pour the liquid ingredients into the well in the center of the flour mixture. Pour in the melted chocolate. Stir just until all the ingredients are moistened and dough begins to come together; it's okay if the mixture has some light and dark streaks. Turn the dough out onto a lightly floured work surface and gently pat it together into a round about 7 inches in diameter and 3/4 inch thick. Using a sharp knife, cut the dough into 8 equal triangular slices. Sprinkle turbinado sugar over the top of the dough and press gently to adhere.
  • Transfer the scones to the prepared baking sheet. Bake until the scones are slightly firm to the touch and a toothpick inserted into one comes out clean (a few small crumbs clinging to the toothpick are okay), 15 to 20 minutes. Transfer the scones to a wire rack to cool completely.
  • Meanwhile, for serving, beat the mascarpone, granulated sugar and heavy cream with an electric mixer on high speed until soft peaks form. Serve the scones with a dollop of the mascarpone cream and a sprinkle of reserved espresso beans.

Md Robiul Ahamed
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I'm going to make these scones for my next party. I think they'll be a big hit.


Emily Mcclendon
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These scones sound like the perfect treat for a weekend brunch.


Irfan Chef
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I'm not sure how the chocolate and coffee flavors will go together, but I'm willing to try it.


Saiful Islam poros
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I love chocolate and coffee, so these scones are right up my alley.


Shoaib Ashraf
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I've never made scones before, but this recipe seems easy enough to follow.


Maurice Kanai
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These scones look amazing!


Metali Aktar
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I'm definitely going to try this recipe!


Malook Daheri
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Delicious!


Leroy Lewis
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These scones were a little too dry for my taste. I think I'll add a little more butter next time.


Ashton Quinn
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I love the simplicity of this recipe. It's just a few ingredients, and you can easily customize it to your liking.


Reuben Anders
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These scones were so easy to make, and they turned out perfect! I'm definitely going to be making them again.


Shakir Abbas
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I'm not a huge coffee fan, but these scones were still amazing. The chocolate flavor was rich and decadent, and the scones were perfectly moist.


Aleksa Zlatković
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These scones were a hit with my family! They were so easy to make and tasted delicious. I loved the combination of chocolate and coffee flavors.