Author Notes
This caffeinated pastry comes from the mind of Chef Jaret Blinn, a former executive pastry chef turned restaurant owner. He owns CRAFTkitchen in Henderson, NV, which creates all its owns pastries and breads. —Jaret Blinn
Ingredients
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1 1/3 cups
all purpose flour
-
1/4 cup
sugar
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1 tablespoon
baking powder
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1/2 teaspoon
espresso grounds
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1/2 cup
cold butter
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1/2 cup
semi-sweet chocolate chunks
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1/2 cup
cream
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2
eggs
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1 teaspoon
vanilla extract
Directions
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Combine the flour, sugar, baking powder, salt, and expresso grounds in a bowl and mix
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Cut your cold butter into small pieces and work into the flour
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Combine cream, eggs, and vanilla together
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Slowly work in by hand, all the wet ingredients into the dry ingredients
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Once almost together, add in your chocolate chunks
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Let it rest in refrigerator for 2-3 hours
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Roll out and cut to desired thickness, do not overwork the dough
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Brush each scone with cream and bake at 375 degrees till golden brown on top
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