This recipe was dynamite but I hesitated to post it. First, I wasn't sure if I should have dissolved the espresso powder instead of just adding the espresso powder in so I contemplated baking them again. I think that had I just added the espresso powder, we would've had a bit more "oomph" to the taste. But, I decided to post because they were pretty tasty as the recipe stands. But, the main reason for my hesitation was that I've had a hard time finding the Guittard cappuccino chips in stores since my mom sent me some packages a while back. A quick google search informed me Guittard stopped making them indefinitely (gasp!) but I did locate them on King Arthur flour. Mini chocolate chips would work perfectly fine here, but I encourage the cappuccino chips as they really are a unique flavor that are distinctive in this scone. Plus, you can make tons of other mocha'y goodness with them!
adapted from a number of sources
Yield: 16 scones
- 3 cups AP flour
- 1/3 cup sugar
- 1 tsp salt
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 stick butter, cut into pieces and chilled
- ~3/4 cup buttermilk
- 3 oz. strong coffee or espresso
- 1/2 cup - 2/3 cup cappuccino chips (or mini chocolate chips)
- 1 Tbsp heavy cream
- Preheat oven to 400 degrees F.
- Combine flour, sugar, salt, baking powder and baking soda in a bowl.
- Mix butter in with the dry ingredients until the mixture is dry, coarse and crumbly.
- Mix espresso in a measuring cup. Add enough buttermilk to equal 1 cup total, then stir into the flour/butter mixture.
- Add the cappuccino chips and mix until evenly distributed.
- Divide dough into 2 sections. Roll one section into a round with 3/4" thickness. Cut into 8 even scones. Repeat with remaining dough.
- Brush scones with heavy cream.
- Bake at 400 degrees F for 15 minutes or until lightly browned.