Mocha Chocolate Chip Scones

Last night my friend Estefi who just moved to NYC hosted a housewarming party in her new apartment. We had wine, sweet potato chips, and pretzels, but we needed something extra special in the mix. So we baked mocha chocolate chip scones.

The scones were easy to make, and delicious to eat, which came as no surprise. They were crunchy on the outside, flaky and buttery on the inside. The taste of espresso was much milder than I expected, but everyone else said they tasted it, so maybe I've just been drinking too much coffee lately and my taste buds have dulled to the taste of coffee. Nevertheless, I might try doubling the espresso next time just to see what happens. But they were a hit, and the whole tray was gone by the end of the night!

Mocha Chocolate Chip Scones
Adapted from The Alice's Tea Cup Cookbook

2 heaping teaspoons Medaglia D'Oro instant espresso powder

3 cups all-purpose flour

1/3 cup sugar

1/2 teaspoon baking soda

2 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2- inch pieces

1 1/4 cups buttermilk

1 teaspoon pure vanilla extract

1/4 cup sugar (for sprinkling)

1. Preheat the oven to 425°F.

2. Dissolve the espresso powder in 1 tablespoon hot water. Set it aside.

3. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt. 

4. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add the chocolate chips and combine well, so that they are evenly distributed throughout the dry mixture.

5. Make a well in the center of the dry ingredients, and pour the buttermilk, espresso, and vanilla extract into the well. Combine the ingredients until all the dry mix is wet, but do not knead!

6. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a rectangle about 1 1/2 inches thick. Using a dough cutter, cut the scones into wedges measuring about 3 1/2 x 4 inches, and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones—just don't knead the dough too much.

*(I used my silicone scone pan, so I just filled the pockets and made 24 scones.)

7. Sprinkle the top of each scone with sugar.

8. Bake the scones for about 12 minutes, or until lightly browned. (It took us 20-25 minutes.)