Dark Chocolate Scones
Taken from the 2020 Coffee and Crumbs Mother's Day brunch menu.Ingredients:
- 1 Tablespoon baking powder
- 1 Tablespoon turbinado sugar (or other coarse sugar)
- 1/2 cup cold butter
- 1/3 cup sugar
- 1/3 cup whole milk
- 1/4 cup cold brew coffee, plus 2-3 teaspoons for topping*
- 2 3/4 cups all-purpose flour (plus a little extra for sprinkling
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon kosher salt
- 6 ounces dark chocolate, chopped
- on the baking sheet)
Line a baking sheet with parchment paper, and then sprinkle the parchment with a little bit of flour. Set aside.
In a large bowl, mix together the flour, sugar, baking powder, and salt. “Cut” the cold butter into the flour. To do this, you can first cut the butter into small cubes, and then mix it into the flour with a fork until the mixture is crumbly. Another option I like is to use a cheese grater. Grate the stick of butter into the flour, then mix with a fork until crumbly.
Gently stir the chopped dark chocolate in the flour mixture. In a separate bowl, whisk together the eggs, milk, 1/4 cup of coffee, and vanilla. Add the wet ingredients to the dry ingredients and stir just until incorporated.
Scrape the dough out onto your prepared baking sheet. Form the dough into one large circle, about 9 inches in diameter and 3/4 inches thick.
For the topping, brush the top of the dough with 2-3 teaspoons of cold brew coffee, and the sprinkle on the turbinado sugar. With a large knife, cut the dough into 8 slices. (It helps to run your knife under cold water after each cut). Gently pull each slice away from each other and spread them out on the baking sheet.
For best results, place the baking sheet of unbaked scones in the freezer for 30 minutes to chill. While they’re in the freezer, preheat the oven to 425 degrees.
Bake the scones for 18-22 minutes, or until slightly browned. Allow them to cool slightly before serving. I think scones taste best when they’re freshly baked. However, once they are cooled, you can also wrap them tightly and store at room temperature for 1-2 days, in the fridge for up to a week, or freeze for 2-3 months.