Espresso Chocolate Chunk Scones with Cinnamon Glaze

Gaggle of Scones

Strudel It would seem that I’m using this month’s theme as an excuse to eat chocolate at breakfast, While I’m a little surprised – I *do* try to be a healthy eater – as a social worker, I’ve learned that sometimes you have to look beyond what people say (“I’m a healthy eater”) and instead look at their behaviors (2 of my 3 posts this month involve eating chocolate at breakfast).

 

In my defense, these scones are really good. I used a trusted and loved simple scone recipe, edited to meet my needs. Because the scone base itself doesn’t have much sugar, the espresso flavor stands out, and the scones don’t become overly sweet with the addition of the dark chocolate. There are two glazes – plain and cinnamon – because why wouldn’t we?

 

I know that making two glazes sounds like a pain, but it’s actually barely any work, since you can use the same mixing bowls without cleaning in between. This recipe can be made, baked and eaten within an hour.

 

A few notes:

– I always use fat-free greek yogurt instead of sour cream, since we almost always have it on hand (once – desperate to avoid leaving my house – I immersion-blended some cottage cheese and subbed the for the greek yogurt, and that worked too)

 

– the chocolate chunks can/should be cut into fairly large pieces; they’ll get chopped up even more when they are mixed in the Cuisinart. I’m sure sure that chocolate chips can be very easily subbed, just keep in mind they may get chopped pretty small

 

– when the batter is finished mixing, don’t be concerned that it doesn’t all come together. Once you dump it onto the counter top, just mush it together with your hands

 

– the directions below are how to make the scones with a cuisinart. If you don’t own a food processor, then follow these directions, being sure to add in the chocolate chunks and espresso powder as directed below. It’ll take a few minutes longer but is still plenty easy

 

single scone

 

 

Espresso Chocolate Chunk Scones with Cinnamon Glaze

scone recipe adapted from Pam Anderson’s Simple Scones

 

 

8 tablespoons unsalted butter, very cold or frozen

2 cups flour

1/3 cup sugar

1 tablespoon instant espresso powder

1 teaspoon baking powder

1 /4 teaspoon baking soda

1/2 teaspoon salt

1 cup dark chocolate chunks

1/2 cup sour cream or Greek yogurt

1 large egg

 

Plain Icing

1/2 cup plus 1 tablespoon powdered sugar

1 tablespoon milk

 

 

Cinnamon Icing

1/2 cup plus 1 tablespoon powdered sugar

1 tablespoon milk

1 teaspoon cinnamon

 

 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or non-stick baking mat.

 

In the bowl of a Cuisinart, grate the stick of butter. Pour grated butter into a small bowl and set aside (make sure you scrape out all – or almost all – of the butter).

 

In the same Cuisinart bowl, now with the chopping blade, add the flour, sugar, espresso powder, baking powder, baking soda, and salt. Pulse a few times to mix the dry ingredients. Remove lid, add in grated butter and chocolate chunks, and pulse a few more times until the butter and chocolate are well incorporated.

 

In a small bowl, whisk sour cream and egg until smooth. Add the wet ingredients to the Cuisinart, and pulse again a few times until the batter starts to clump (it won’t come together much). Dump batter onto a lightly floured surface, and use your hands to press the dough together in to a 7-8 inch disk. Have faith – the dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, it will come together.

 

Use a sharp knife to cut into 8 triangles; place on baking sheet. Bake until slightly brown around edges, about 15 to 17 minutes. Cool on baking sheet for 5 minutes, then transfer to a cooling rack while you make the icings.

 

Make the plain icing first by combining all ingredients in the bowl of an electric mixer, and mixing on medium speed. Pour icing into a squeeze bottle or scrape into a small bowl. No need to wash the bowl of the electric mixer – just add the ingredients for the cinnamon glaze, and again, mix on medium speed until combined.

 

Drizzle both icings on top of the scones, as you like, and allow to sit for a few minutes to allow the icings to harden. Serve, and enjoy!

 

 

Posted on
This entry was posted in baking, breads, breakfast, brunch, chocolate, quick and easy and tagged , , .