Prep 20 mins
Cook 15 mins
My cousin, D'Nise Blanchard, contributed this recipe to our Blanchard family cookbook. Chocolate chips, nuts and espresso powder...YUM! The drizzle of chocolate makes these scones very pretty!
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 cup sugar
- 2⁄3 cup butter, cut up
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 2 teaspoons espresso powder
- 1 cup pecans, chopped
- 2 cups chocolate chips, divided
- 2 tablespoons milk
- 2 tablespoons sugar
- Combine first 5 ingredients. Cut in butter with a pastry blender (or two knives) until crumbly.
- Combine buttermilk, egg and espresso powder. Stir until powder dissolves. Add buttermilk mixture, nuts and 1 cup chocolate chips to dry ingredients, stirring until just moistened.
- Turn dough onto a lightly floured surface and knead 5 or 6 times. Divide dough into 4 parts; pat out each part into a 6 inch circle. Cut each circle into 8 wedges and place wedges 2 inch apart on lightly greased baking sheets. Brush with milk and sprinkle with 2 tablespoons sugar.
- Bake at 425 degrees for 12 to 15 minutes or until scones are lightly browned.
- Place 1 cup chocolate chips in a small, heavy-duty Ziploc bag and submerge in hot water until melted. Snip a tiny hole in the corner of the bag and drizzle over scones.
These are yummy! I halved both amounts of chocolate so the scones wouldn't be so rich, and that worked well for us. I didn't have espresso, so I used instant coffee powder at double the amount. It was so subtle - I think I would triple what I did next time. Thanks!