Seven. That’s the number of scone recipes, all different from one another, on my blog, including this latest one with chocolate and coffee scones. Yes, I really like them, if it still needs to be said. I like them because they can be prepared in so many variants, I like them because they are nice and buttery, and above all, because they often remind me of travels made, considering they are present in many bakeries in Nordic countries, even though they originated in England and are also very popular in the United States.
This time, instead of preparing them with fruit, I added pieces of dark chocolate and coffee. Also, I used kefir as a new ingredient and must say it’s a great substitute for buttermilk.
If like me, you are a scone enthusiast, also try my other recipes:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 8 scones
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All Seasons
Ingredients
- 3.5 oz dark chocolate
- 2 tbsp fresh cream
- 1 tbsp instant coffee
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 pinches salt
- 1/3 cup sugar
- 4.5 oz butter (cold)
- 3/4 cup milk kefir (cold)
- 1 egg yolk (for brushing)
- 1 tbsp milk
- 1/3 cup confectioners' sugar
- as needed coffee
- as needed chocolate sprinkles
Steps
To prepare the chocolate and coffee scones, coarsely chop the dark chocolate and set aside.
Heat the cream until it begins to boil, then add the instant coffee and stir until smooth.
In a bowl, mix the flour with baking powder, baking soda, salt, and sugar. Add the cold butter in cubes and work it with your fingertips until you get a crumbly mixture. At this point, add the chopped chocolate and kefir and briefly work the mixture with your hands, just enough to roughly combine the ingredients and get a dough without flour traces, but it should not be smooth and homogeneous, so don’t worry about making it so!
Transfer the dough onto a lightly floured work surface and flatten it with your hands to form a disk about 8 inches in diameter, about 0.6 inches thick. With a floured knife, cut the disk into 8 wedges. Place the wedges on a baking sheet lined with parchment paper and set in the fridge while you preheat the oven.
Preheat the oven to 392 degrees Fahrenheit (static).
When the oven has reached the temperature, mix the egg yolk with milk in a small bowl. Remove the scones from the fridge, brush them with the egg yolk and milk mix, and bake at 392 degrees Fahrenheit for about 20 minutes, until lightly golden.
Remove from the oven and let cool.In a small bowl, mix the confectioners’ sugar with a little espresso coffee. Add the coffee slowly until you get a thick and smooth glaze. Decorate the chocolate scones with the coffee glaze and sprinkle with chocolate sprinkles. Let dry and serve or store in an airtight container.
