Chocolate Espresso Scones
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Chocolate Espresso Scones
Wake up to these tasty morning scones with chocolate and espresso you will be raring to go.
Times
- Prep Time : 8 min
- Cook Time : 20 min
- Ready Time : 28 min
Servings
Ingredients
- 4 cups all-purpose flour
- 2/3 cup granulated sugar
- 4 tablespoons cocoa powder
- 1 tablespoon instant espresso or coffee
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 12 tablespoons cold margarine, diced
- 1 ½ cup plain soy milk
- 2 large eggs
- 2/3 cup chocolate chips or coarsely chopped chocolate
Directions
Preheat oven to 400 F. Grease 2 baking sheets and set aside.
In a large bowl, combine flour, sugar, cocoa powder, instant espresso, baking powder, baking soda and salt. Stir well. Add margarine and work in with fingertips until it resembles a coarse meal..
In a small bowl, combine soy milk and eggs and whisk. Add to flour mixture and stir until dough comes together. Add chocolate and stir just until evenly distributed.
Divide dough into 12 large rounds on prepared sheet pans and bake for 18 to 20 minutes or until top is crusty looking. Cool on a wire rack for 30 minutes before serving.
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About Jamie Geller
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7 Responses to Chocolate Espresso Scones
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Just made these. They were good, but used almond milk instead of the soy milk and for the instant espresso powder, I used a packet of the Taster Choice Vanilla flavored instant coffee. Thanks for the receipe.
great! thanks for noting the adjustments for other readers
I can only imagine the seductive fragrance of these potent chocolatey treats wafting through my home. I would opt for using butter and milk, though, since parve isn’t an issue at breakfast. For those with dairy intolerance, it is great to see this non-dairy breakfast recipe.
Hey Liz — thanks for your beautiful comment!
These look delicious. Looking forward to baking these this week. Will have to use less sugar and skim milk though for health reasons. Thank you for sharing.
pleasure! thanks for the feedback!
I made these a few days ago and they are delicious. I opted to use Almond Milk because I’m not fond of Soy, but loved the flavour of these scones. It’s the perfect amount of chocolatey goodness, without being too sweet! They were a hit at my house, and were gone within a day and a half. Thanks for the recipe.