Yield: 16 small scones
Preparation: 1 hr. (includes chilling time)
Bake time: 12-14 min.
2 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1/3 c. granulated sugar
1 tbsp. instant espresso
1/2 c. butter, grated and chilled
1/2 c. heavy whipping cream
1 1/2 tsp. vanilla extract
1 tbsp. honey
4 oz semi-sweet chocolate chunks
1 1/2 c. powdered sugar
1 oz. strongly brewed espresso
Use the large grates on a grater to grate 1/2 cup of butter, then place in the freezer
In a small bowl, whisk the egg with the heavy whipping cream, vanilla extract, and honey. Set in the fridge.
In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and instant espresso. Add in the frozen grated butter and use two forks to cut the butter into pea-size pieces.
Make a well in the center of the flour mixture, and pour in the liquid mixture and chocolate chunks.
Fold the ingredients together using a rubber spatula until the dough comes together. (You may need to use your hands as well).
Once combined, turn the dough out on to parchment paper and split the dough evenly into two pieces. Flatten each piece into a 1/2″ thick disc, and put in the freezer for 30 minutes.
Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Use a sharp knife to cut one of the discs into 8 triangles. Spread out on a baking sheet and brush the tops with heavy cream. Bake for 12-14 minutes, until the tops are golden brown. Repeat with the other disc.
In a small bowl, combine the powdered sugar and strongly brewed espresso. If the mixture seems to thin you can add some more powdered sugar until you achieve your desired consistency. Spread on top of the scones once they are cooled. Enjoy!
Scones are best enjoyed on the day they are baked, but will keep at room temperature in an airtight container for 3 days.
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