I came upon this scone recipe today while doing research for my website at EspressoMachineReviewsBlogSite.com. It’s not about espresso machines today, but about a tasty treat to enjoy with your favorite espresso drink.
I often dream of curling up on the couch with a thick novel and a tender scone. I don’t seem to have a problem with the scone part. And these are the most popular scones I have ever made. It’s very important to use thick sheet pans (or to double them if they’re thin), and to bake the scones in the middle or upper third of the oven, switching their position halfway through. If you don’t, your scones will burn and you will be miserable.Makes 12 to 18 scones, depending on the size of your cutters (I used a variety)
4 cups all-purpose flour
2 tablespoons baking powder
1/2 cup granulated sugar
2 tablespoons powdered espresso
1 teaspoon salt
2-2/3 cup cold heavy cream
4 ounces bittersweet chocolate, chopped
4 tablespoons butter
1-1/2 to 2 cups sifted powdered sugar, plus more if the glaze is too thin
1/4 cup freshly brewed coffee
2 teaspoons vanilla
Preheat the oven to 425 degrees. Line a few sheet pans, doubled if necessary, with parchment or Silpats.
In a large bowl, whisk the flour, baking powder, granulated sugar, espresso powder, and salt. Drizzle in the cream, stirring with a wooden spoon until the dough comes together and the dry ingredients are evenly moistened. Don’t neglect the bottom of the bowl as flour particles tend to hang out there.
Turn half the dough out onto a floured board. Knead once or twice, then scatter half the chocolate over the dough and knead until incorporated, about 8 to 10 more times. Use additional flour as necessary, but don’t over-knead or the scones will be tough. Pat into a rough circle about 3/4-inch thick.
Use a floured cutter or floured drinking glass to stamp out the scones. Transfer to the lined baking sheets. Repeat with the remaining dough and chocolate. Bake in the center and upper third of the oven for 15 to 25 minutes, reversing the sheets pans halfway through. The bake time will depend completely on the size of your scones. Finished scones should be firm and set, but the bottoms should not be burned (obviously).
Just before the scones are finished, make the glaze. Melt the butter and whisk with the powdered sugar, hot coffee, and vanilla. Add more powdered sugar if necessary. You want the glaze to be thick and opaque, so it coats the scones and retains its cafe au lait color.
When the scones are finished baking, set them on a rack and slip a sheet of foil underneath. Drizzle with the glaze, using a small offset spatula to spread it in an even layer. Serve immediately.
John C. from My Two Beans Worth Coffee blog pointed me in the direction of finding this recipe, and now I want to pass it on to you. Here it is:Pumpkin Spice Lattemakes 1-2 servings
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
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