Chocolate Chip Espresso Scones
by JosephineFlaky butter scones with espresso powder and melty chocolate chips baked throughout the tender crumb. An easy homemade scone recipe that skips the stand.
Freeze the butter overnight. Preheat oven to 425°F (218°C) Heat the milk in the microwave for 1 minute and stir in the instant espresso powder. Let this cool down in the fridge for 15-20 minutes. In a large bowl mix the flour, sugar, baking powder, baking soda, salt and gently mix together.
Using a cheese grater, grate the frozen butter into the batter and lightly mix the grated butter into the flour. Add the chocolate chips and the espresso milk.
Gently stir this mixture until all the flour is incorporated. Chill the dough in the freezer for 30 minutes.
Once the dough is chilled, sprinkle flour over a flat surface and shape the dough into one large ball. Then cut the dough into 8 triangle-ish pieces.
On a parchment lined baking sheet, bake for 15 to 17 minutes. For the glaze, heat up the milk in the microwave for 30 seconds, then stir in the espresso powder until dissolved. Add and whisk the powdered sugar ¼ cup at a time until it’s a thick but runny consistency. Once the scones are done baking, let them cool for 30 minutes, then dip them into the glaze.