Espresso Chocolate Chip Scones Recipes

ESPRESSO CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 300 degrees F.
• Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
• In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
• Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
• Serve warm with a glass of milk.

EPIC PEANUT BUTTER CHOCOLATE CHIP SCONES

Steps:

• Line a baking sheet with parchment paper.
• Put the dry ingredients in the bowl of a food processor fitted with the blade and pulse to combine.
• Add the pieces of cold butter and pulse about 25-30 times to get the butter really incorporated in small bits. The mixture will be sandy.
• Measure out the heavy cream in a glass measuring cup and then pour in the peanut butter to make 1 cup.
• Add the wet ingredients to the processor and pulse/process just until the dough comes together in a lump or lumps.
• Turn out into a bowl and fold in the chocolate chips, then turn out onto a lightly floured surface and pat into a smooth 7-8 inch disk. Wrap with plastic and refrigerate for an hour to an hour and a half.
• Preheat the oven to 400F
• Slice the chilled dough into 8 scones with a large, sharp knife, and place on the baking sheet, leaving 2 inches between scones. Bake for about 15 minutes until the scones are firm and baked through. Look closely at the cracks in the top of the scone, if they look wet inside, bake a little longer. Don't over bake. Note: you can place the scones closer together in a ring shape if you like the sides to cook into each other, pull-apart style...this makes a softer scone.
• Let cool on a rack for a bit before devouring.

ESPRESSO CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.In a large mixing bowl, whisk together flour, sugar, espresso powder, baking powder and salt.Add cream and mix with a fork until evenly moistened, then fold in chocolate chips. Knead once or twice just until dough comes together in a shaggy ball.Split dough into quarters and shape each into a ball. On a lightly floured surface, pat out each piece into a 1-inch thick circle, then cut each circle into six even wedges. Transfer to prepared baking sheets, leaving 1-2 inches of space between scones. (Alternatively, you can also scoop out spoonfuls of dough using a spoon or cookie scoop, and drop directly onto baking sheet. Leave a bit more space between them to allow for additional spreading).Brush tops of scones with heavy cream and sprinkle generously with raw sugar.Bake for about 15 minutes or until bottoms are lightly browned. Let cool for 15 minutes before serving.