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scones

It’s amazing to me how just a few ingredients transform into something as delicious as these double chocolate espresso scones. This month’s Bread Bakers theme was chocolate, and when I came across this recipe it was love at first sight. Since I am a coffee fiend, I decided to add a tablespoon or so of instant espresso powder to the dry ingredients. It definitely added some depth and richness, although it wasn’t exactly a coffee flavor.

espressoscones

Double Chocolate Espresso Scones

Created by on January 10, 2016

  • Prep Time: 30m
  • Cook Time: 10m
  • Total Time: 1h 20m

Ingredients

  • 1/4 cup heavy cream
  • 2/3 cup chocolate chips, divided
  • 5 tablespoons + 1 tsp cold unsalted butter, divided
  • 1/2 cup whole wheat bread flour
  • 1/2 cup + 2 Tbsp whole wheat pastry flour
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 -2 Tbsp instant espresso powder
  • 2 -3 Tbsp sugar
  • 1/2 teaspoon salt
  • 1/4 cup walnuts, chopped
  • 2/3 cup whole milk

Instructions

  1. Make a ganache: In a small saucepan, bring the cream just to a boil. Place 1/3 of the chocolate chips in a mug or small glass bowl. Add the cream to the chocolate chips; let set for 2 minutes; add 1 tsp butter and whisk until satiny. Let cool to room temperature, about 15-20 minutes.
  2. In a large bowl, stir together the flours, baking powder, sugar, salt, and espresso powder.
  3. Cut in the cold butter into the flour until small peas form.
  4. Stir in remaining 1/3 cup chocolate chips and optional nuts.
  5. In yet another bowl, whisk together 3 Tbsp ganache to 2/3 cup light cream. Whisk together. It will appear a bit grainy. Pour into the flour mixture and mix together until there are no crumbs left on the bottom of the bowl. May need to add more light cream/milk.
  6. On a clean work surface, pat out the dough into a 7x10 rectangle. Spread the remaining ganache over the outer two thirds of the dough. Leave the middle third empty. Fold the rectangle like you would a letter. Once it\'s folded into thirds, pat down to a 1\" thick rectangle.
  7. Cut into wedges and place 2 \" apart on a parchment lined baking sheet.
  8. Optional: Brush tops with cream and sprinkle with coarse sugar.
  9. Bake in preheated 400F oven for 8-10 minutes until golden brown. Allow to cool 5 minutes on baking sheets, then slide onto wire racks and allow to cool a further 10-20 minutes before serving.
Source: Baking with Whole Grains

The Verdict: Definitely worth the effort, and the “good” chocolate chips! So deliciously rich and pairs perfectly with a good cup of coffee.

More Breads with Cocoa, Cacao or Carob in any form from #BreadBakers

Special thanks to our host Shireen of Ruchik Randhap (Delicious Cooking)

Breads with Cocoa, Cacao or Carob in any form

BreadBakers
Breads with Cocoa, Cacao or Carob in any form

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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