Tuesday, September 6, 2011
Chocolate Chip Scones with Coffee Glaze
A family friend is throwing a baby shower for her daughter and asked me to bring some scones. This, of course, meant I had to learn to make scones. Somehow, I made it to the age of thirty without ever having tasted one. I think I avoided them because I thought they were were dry and pasty by nature. Few things bum me out like a mouthful of dry biscuit.
Well, I'm very happy to report I was laboring under a misunderstanding. These scones are anything but dry. Instead, they are rich and creamy. I love the addition of the mini-chocolate chips, which replace the currants from the original recipe. No offense to any currant lovers out there, but give me chocolate any day of the week, and twice on Sundays. The chocolate chips also play nicely with the coffee glaze. And as nothing says "good morning!" quite like coffee, the glaze helps transforms these scones into the perfect breakfast treat.
CHOCOLATE CHIP SCONES WITH COFFEE GLAZE
for the scones:
1 large egg
2/3 c. heavy cream
2 c. all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
5 tbsp unsalted butter, cut into small pieces and chilled
3/4 c. mini chocolate chips
for the glaze:
1/2 c. powdered sugar
3-5 tsp brewed coffee
1/2 tsp maple syrup
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a small bowl, beat the egg. Whisk in the cream. Set aside.
3. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the chilled butter using a pastry blender or by criss-crossing two knives. The butter should blend in with the dry ingredients, creating a crumbly texture.
4. Whisk the egg mixture into the dry ingredients. Mix until ingredients are combined and dough comes together. Add in the mini chocolate chips. Knead the dough about 8-10 turns, working in the mini chocolate chips as you knead.
5. Place dough on a lightly floured surface. Cut dough into two equal pieces. Shape each piece into a circle that's about 5-inches in diameter. Cut each circle into 8 wedges. Place wedges on the prepared baking sheet.
6. Bake the scones in the preheated oven for about 20 minutes, or until tops turn golden. Allow to cool on a wire rack.
7. In a small bowl, stir together the powdered sugar, maple syrup and 2 tsp coffee. Add more coffee, a teaspoon at a time, to get the desired consistency. Drizzle glaze over scones. These scones are best eaten within a day or two.
Source: Tracy's Culinary Adventures, who adapted it from Cafe Lynnylu, who got the recipe from Dorie Greenspan
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Fresh Food Friday, Sweets for a Saturday, Sweet Indulgences Sunday