Ingredients
Method
Preparation
- Preheat your oven to 400 degrees. Line two baking sheets with parchment paper.
Mix the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Incorporate the Butter
- Cut the cold butter into the flour mixture until it resembles coarse meal.
Combine the Wet Ingredients
- Mix the cooled espresso into the buttermilk and pour into the flour mixture, combining gently.
Add the Chocolate
- Fold in the dark chocolate chunks. If the dough is too dry, add a splash more buttermilk.
Shape the Scones
- Turn the dough onto a floured surface, pat into two rounds, and cut each into 6 triangles. Place on the baking sheets and brush tops with egg wash.
Bake
- Bake for 20-25 minutes or until golden brown.
Make the Glaze
- Melt the butter and whisk together with confectioner’s sugar, maple syrup, and vanilla. Drizzle over cooled scones.
Nutrition
Notes
Store scones in an airtight container in the fridge for up to 3 days or freeze for up to a month. Warm in the microwave or oven before serving.
