Description
Indulge in these flaky and buttery Espresso Chocolate Chunk Scones infused with rich espresso and dark chocolate, perfect for tea time or a delightful brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 egg
- 1 tablespoon espresso powder
- 1 cup dark chocolate chunks
- 1/2 cup maple syrup
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Whisk together flour, granulated sugar, baking powder, and salt in a large bowl until well combined.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Mix together the heavy cream, egg, and espresso powder in a separate bowl until fully combined.
- Pour the wet ingredients into the dry mixture, stirring gently until just combined.
- Fold in the dark chocolate chunks until evenly distributed.
- Turn the dough onto a floured surface and gently knead a few times until it comes together.
- Pat the dough into a 1-inch thick circle and cut into wedges.
- Bake for 15-20 minutes until lightly golden on top.
- Prepare the glaze by mixing maple syrup and powdered sugar until smooth, then drizzle over warm scones.
Notes
Store scones in an airtight container for 2-3 days. For freezing, bake from frozen with added time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 14g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg