Espresso Chocolate Scones

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Espresso Chocolate Scones

1 2/3 cups all-purpose flour

1/3 cup cocoa powder

1/3 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon instant espresso powder

1/3 cup unsalted butter, chilled and cut into 1/2 inch pieces

1 large egg, beaten

1 teaspoon pure vanilla extract

1/2 cup heavy whipping cream

1/3 cup chocolate chips

1/3 cup dried cherries

Glaze:

1 large egg, beaten

1 tablespoon 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.

 

Source: RazzleDazzle.com

Formatted by Chupa Babi: 06.03.08

 

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