Mocha Scones

Ingredients

• 2 1/2 cups plus 2 tablespoons (334 grams) all-purpose flour
• 1/2 cup (43 grams) Dutch-process cocoa powder*
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (50 grams) lightly packed light brown sugar
• 1 tablespoon baking powder
• 2 teaspoons instant espresso powder**
• 1 1/8 teaspoons fine sea salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 10-ounce bag (283 grams) mini semisweet chocolate chips
• 1 1/2 sticks (170 grams) unsalted butter, (cold and cubed)
• 1 cup (237 grams) buttermilk, (cold***)
• 2 large eggs, (divided)
• 2 teaspoons vanilla extract
• 1 teaspoon water, (for egg wash)
• 1 tablespoon boiling water
• 2 teaspoons espresso powder
• 1 cup (125 grams) powdered sugar
• 2-3 tablespoons heavy cream or milk

Steps

1. 1

   In a large bowl, combine the flour, cocoa powder, sugars, baking powder, espresso powder, salt, baking soda, cinnamon, and chocolate chips.

2. 2

   Add the butter and cut with a pastry cutter or fork until the butter is the size of large peas.

3. 3

   In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.

4. 4

   Make a well in the middle of the dry mixture and add the liquid mixture. Mix until just combined. Don’t over-mix.

5. 5

   Transfer the dough to a floured surface. Shape dough into a rectangle. Fold the rectangle in half like a piece of paper. Flatten it out into a rectangle again. Fold in half once more, but in the opposite direction. This gently kneads the dough and stacks layers, making it cohesive and tall without overmixing.

6. 6

   Divide into 2 equal parts. Gently press each dough into a 1 ½-inch tall round. Using a bench scraper or knife, cut each round into 8 wedges and place onto parchment lined baking pans. Space them out about 2 inches apart.

7. 7

   Freeze for 1 hour before baking.

8. 8

   Adjust the oven rack to the center position and preheat to 400°F.

9. 9

   In a small bowl, whisk the remaining egg with 1 teaspoon of water. Brush over the chilled scones.

10. 10

    Bake for 18 to 20 minutes, or until the tops are set and firm. Let cool.

11. 11

    In a small bowl, combine the water and espresso powder until thoroughly dissolved. In a medium bowl, add the sugar. Pour the espresso mixture and cream/milk over the sugar and whisk until a thick glaze forms.

12. 12

    Drizzle each scone with glaze. Let set before serving.

13. 13

    The scones are best served the day they’re baked.