How to Make the Scones That Your Brunch Is Missing
Categories: DIY Recipes

How to Make the Scones That Your Brunch Is Missing

Cake, chocolate, cream and caffeine. What more could you ask for in a breakfast? These triple chocolate scones are huge, sinful and completely delicious. They’re perfect for a lazy Sunday morning breakfast with a large mug of coffee. Chilling out on the sofa in those comfy yoga pants that you have no intention of doing any yoga in, covered in cake crumbs. Okay, that sounds a little slothful, but after a busy week (where you may have actually used those yoga pants for their intended purpose), we think you deserve it.

Ingredients

Serves 8

For the scones:

– 3 1/2 cups all-purpose flour

– 2 level Tablespoons of baking powder

– 1/3 cup unsweetened cocoa powder

– 1 teaspoon espresso powder

– 1/2 teaspoon salt

– 7 Tablespoons cold butter, diced

– ½ cup minus 1 Tablespoon superfine caster sugar

– 6 ounces chocolate chips

– 1 large egg

– 1 cup + 3 Tablespoons buttermilk

– 1 teaspoon vanilla extract

– 1 Tablespoon milk

– 1/3 cup semi-sweet chocolate, melted

Coffee whipped cream:

– 1 cup heavy cream

– 1 ½ teaspoons espresso powder

– 2 Tablespoons powdered sugar

Directions:

1. Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking parchment or a silicone mat. Place the flour, baking powder, cocoa powder, espresso powder, salt and butter into a large bowl and rub together with your fingertips until the mix resembles breadcrumbs. Add the sugar and chocolate chips and give it a quick mix.

2. Break the egg into a small bowl, give it a quick whisk with a fork and then pour it into the flour mixture – reserving one tablespoon of it for glazing the scones later. Add in 3/4 of the buttermilk and the vanilla extract and use a round ended knife to work the mixture together. Add the rest of the buttermilk and work in gently until you have a soft, slightly sticky dough. Don’t overwork or you’ll get tough scones.

3. Tip out the dough onto a lightly floured surface and flatten it out with your hands so that it’s a large round shape, about one inch (2.5cm) thick. Cut into eight wedges. Place onto the prepared baking tray. Mix the reserved tablespoon of egg with the splash of milk and brush the tops with this mix.

4. Place in the oven to bake for 12-15 minutes until golden brown. Remove from the oven and allow to cool, then drizzle with the melted chocolate and leave to set.

5. While the scones are cooling, make the coffee whipped cream by whisking the cream, coffee powder and powdered sugar together until thick. Place, covered, in the refrigerator until ready to serve.

6. Serve sliced in half with the coffee whipped cream.

Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking parchment or a silicone mat. Place the flour, baking powder, cocoa powder, espresso powder, salt and butter into a large bowl and rub together with your fingertips until the mix resembles breadcrumbs. Add the sugar and chocolate chips and give it a quick mix.

Break the egg into a small bowl, give it a quick whisk with a fork and then pour it into the flour mixture – reserving one tablespoon of it for glazing the scones later. Add in 3/4 of the buttermilk and the vanilla extract and use a round ended knife to work the mixture together. Add the rest of the buttermilk and work in gently until you have a soft, slightly sticky dough. Don’t overwork or you’ll get tough scones.

Tip out the dough onto a lightly floured surface and flatten it out with your hands so that it’s a large round shape, about one inch (2.5cm) thick. Cut into eight wedges. Place onto the prepared baking tray. Mix the reserved tablespoon of egg with the splash of milk and brush the tops with this mix.

Place in the oven to bake for 12-15 minutes until golden brown. Remove from the oven and allow to cool, then drizzle with the melted chocolate and leave to set.

While the scones are cooling, make the coffee whipped cream by whisking the cream, coffee powder and powdered sugar together until thick. Place, covered, in the refrigerator until ready to serve.

Serve sliced in half with the coffee whipped cream.

What’s your favorite chocolate creation? Let us know in the comments below!