Buttery with crisp edges and fluffy interior, these chocolate coffee almond scones are a simple, one-bowl treat that is bound to please!
Total Time:35 minutes
¾ cup (180 mL) whipping cream, plus additional for brushing
1 tablespoon espresso powder or instant coffee
2 cups (260 gm) all-purpose flour
¾ teaspoon salt
1 tablespoon baking powder
¼ cup (50 gm) sugar
½ cup (113 gm) unsalted butter, cold and chopped
1 cup (110 gm) chopped unsalted almonds
1 cup (225 gm) mini chocolate chips
In a small container, stir the whipping cream and the espresso powder to combine and set aside in the fridge to keep cool.
In a large bowl, combine the flour, salt, baking powder, and sugar. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps throughout. Stir in the almonds and chocolate chips. Add the espresso and cream mixture and stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon or two of cream, just barely enough to make it all come together into a dough.
Pat the dough to ¾” thick and use a biscuit cutter to cut 2” round circles of dough for each scone. Place on a parchment-lined baking sheet. Put the pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
Once the dough is chilled, use a pastry brush to brush a thin layer of whipping cream over the top of the scones. Bake in the oven until golden brown around the edges of each scone, about 25 minutes.
Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.