Espresso Chocolate Scones with Walnuts

Name: Espresso Chocolate Scones with Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1/3 cup unsweetened cocoa powder; 2 tsp espresso powder; 2/3 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter (cold (8 tablespoons)); 1 large egg; 1/2 cup heavy cream; 1 1/2 teaspoon vanilla extract; 6 ounces bittersweet fine quality chocolate chopped (you can use chocolate chips, if you will); 1/2 cup chopped walnuts; 2/3 cup semi-sweet chocolate chips (or chopped chocolate); 1/4 cup half and half

December 2, 2017 / by camila / 43 Comments

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Chocolate scones are for rainy mornings. They are meant for grey afternoons, or for a cozy night, with a cup of tea.

Everything about a scone takes me straight to a winter day. Might be snowing outside, it might even be the coldest day of the year. Whenever I’m faced with such a day, you can almost bet I’m going to bake some scones.

And it was a day like that when I decided to bake these Espresso Chocolate Scones with Walnuts I present to you today.

I make scones quite a bit, from savory to sweet.

That’s because making scones can be fairly easy. All you need is a basic scones recipe and you alter it as you add the ingredients to your liking.

For sweet scones, you can mix in dried or fresh fruits. You can add nuts, spices like cinnamon, cardamom, or nutmeg. You can make it chocolate, caramel, or anything you love under the sun.

For savory ones, it’s like making an omelet: whatever is in your fridge. Chopped herbs, peppers, different types of cheese, meats, garlic and these sorts of things. Chop it up, mix it in the dough, bake it and enjoy it. My favorites are jalapeño cheddar, or garlic and sun-dried tomato . I’ll eat them with the delicious soup that’ll been simmering on my stove.

The secret for making a good scone is in the little details.

Don’t ever overmix your dough. Knead the scones dough by using a method called pat and fold, which means you will sort of incorporate your dry and wet ingredients in a bowl by mixing carefully with a spatula.

After they have been almost completely incorporated, transfer the mixture to a floured counter and proceed to cut the mixture in half and place one half on top of the other. Pat it down gently with your hands. Cut it in half again and fold, by placing one half on top of the other. Repeat this process a few times until you don’t see any streaks of flour in your dough.

This is the safest method for kneading scones and biscuits dough and not ending up with a tough and dry final product.

What I really love about scones, though, even more than eating a bowl of piping hot delicious soup alongside with it, is when I make these espresso chocolate scones and have them with coffee. It might be because I’m getting a double dose of caffeine, might be the chocolate drizzle that enchants me. I eat them when they are just cooled. That’s the best time to eat a scone, in my opinion.

Next time it’s raining or snowing outside and it’s a chill winter or fall day, open your pantry, open your fridge, gather simple ingredients and make it a day to remember by baking unforgettable scones!

And since we are talking about scones, here’s a picture of my Cheddar, Garlic and Jalapeño scones. I don’t have a recipe for it on the blog yet! But soon I hope to make them again!

Strawberry Lemon Scones if you’re after a sunny scone!

Almond Orange Sweet Rolls.

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5 from 9 votes