Hello everyone! Today I am sharing a recipe for espresso flavored scones filled with chocolate chips and topped with a dark chocolate ganache!
This recipe is based on sour cream scones, a variety of American-style scones made with sour cream to provide a soft and moist texture. I replaced sour cream with yogurt in this recipe, as well as adding espresso powder and chocolate.
The amount of espresso powder is up to you, but I went for about 1 3/4 tbsp of it for a lighter flavor. You could use around 2 heaping tbsp for a stronger flavor, or go for 1 tbsp to make it less noticeable.
For the chocolate, I recommend using bittersweet or dark, but anything works. If you use regular size chips, I’d recommend chopping them (which is what I did for mine). Otherwise use mini chocolate chips for the best texture
My Tools
Sheet Pans: https://amzn.to/3VX7arO
Silicone Mats: https://amzn.to/49X4mk9
Cookie Rings: https://amzn.to/4iUlOcZ
Offset Spatula: https://amzn.to/4b1QwvN
Medium Bowl: https://amzn.to/4a7gOOf
Liquid Measuring Cup: https://amzn.to/3W35DAh
Bench Scraper: https://amzn.to/3ZWDY5o
Espresso Chocolate Chip Scones
Difficulty: Easy8
SconesSoft and moist espresso scones filled with chocolate chips and topped with dark chocolate ganache!
Ingredients
2 cups (240g) all-purpose flour
1/2 cup (100g) granulated sugar
1 1/2 tbsp baking powder
1 tsp baking soda
heaping 1/4 tsp salt
1/2 cup (113g/1 stick) salted butter, frozen for 15 minutes
1/4 cup + 1 tbsp (70g) heavy cream
1/2 cup (113g) full-fat greek yogurt
1 egg
1 1/2 – 2 tbsp espresso powder (to taste)
1/2 cup (85g) chocolate chips, chopped (or mini chips)
Ganache (optional):
1/2 cup (113g) heavy cream
1/2 tbsp (7g) salted butter
1/2 cup (85g) chocolate of choice (I used dark chips)
Directions
- In a large bowl combine the flour, sugar, baking powder, baking soda and salt with a fork. Use the large hole side of a box grater to grate the semi-frozen butter over the flour mixture. Use the fork to combine, then use your hands to make sure there are no butter pieces bigger than a chickpea.
- Make a well in the center, then set in the fridge. In a liquid measuring cup or bowl whisk the cream, egg, yogurt and espresso powder together until smooth. Pour into the well in the dry mix and stir until a somewhat cohesive dough forms. Add the chocolate and fold together a few times.
- Flour a worksurface and turn the dough out onto it. Flour the dough and pat it out into an 8 or 9″ round. Cut into 8 equal slices, then brush off the excess flour and transfer the slices to a parchment or silicone lined baking sheet. Cover and chill for at least 30 minutes.
- Once chilled, preheat oven to 400F and bake for 12-18 minutes or until browned on top and the center springs back when very gently pressed. Let cool completely.
- For the ganache, simply combine the cream and butter in a microwave-safe vessel and microwave until it just begins to bubble, around 45 seconds – 1 minute. Add in the chocolate and let it sit for 2 minutes before whisking until smooth. Chill, stirring every 20 minutes until thickened but still easily spreadable. Spread or pipe over cooled scones, then enjoy! These will last for 3 days at room temperature if stored properly, or 1 week in the fridge.
Recipe Video
Notes
- If you like a lighter coffee flavor, use 1 tbsp espresso powder. If you want it stronger, use 2 tbsp.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
Leave a Reply to Louise Cancel reply