Triple Chocolate Mocha Scones with Espresso Glaze

Spring has finally arrived here in New England, and with the change of seasons comes cool (but not COLD), rainy mornings that are just meant for a hot cup of coffee and something just a little bit sweet to nibble on.

This morning, I was rummaging around through my cupboards, looking through half empty bags of pantry staples purchased from the bulk at my local co-op and found a chunk of callebut white chocolate and a generous handful of fair-trade semi-sweet chocolate chips. With coffee on my mind, I decided to make mocha scones.

Using instant espresso powder imparts a delicious coffee kick without adding too much liquid. And just slightly sweet (as a good scone should be), the chocolate pieces and espresso glaze compliment the mocha scone dough just perfectly.

TRIPLE CHOCOLATE MOCHA SCONES WITH ESPRESSO GLAZE

For the Scones:
2 tablespoons very hot water
1 1/2 tablespoons instant espresso powder
2 1/4 cups all-purpose flour (you can sub in up to half whole wheat flour if desired)
1/4 cup cocoa powder
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon coarse salt
3/4 cup buttermilk
1 large egg yolk
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
2/3 cup total chopped chocolate (or chocolate chips), white and semi-sweet works well

For Glaze:
1 cup powdered sugar
1 1/2 tablespoons instant espresso powder
2-3 tablespoons hot water


Preheat your oven to 400 degrees. Combine the espresso powder and hot water and set aside to cool.

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, and salt, and stir until thoroughly mixed.

In a small bowl, combine the cooled espresso/water mixture, buttermilk, and egg yolk and whisk together.

Add the cold cubed butter to the flour mixture and use your fingers or a pastry cutter to mix, until the butter is in small pea-sized chunks. Stir in the buttermilk mixture just until the dough comes together, and turn out onto a floured cutting board. 

Slightly flatten the dough, then pour chocolate pieces on top. Knead the dough about 3-5 times to fold in the chocolate. Gather and pat dough into a 9x9 inch square, then cut into 9 equal 3-inch squares. Cut each square in half diagonally, and then carefully place scones on two parchment lined baking sheets and bake for 15 minutes.

While scones are baking, stir together glaze, adding just enough water to form a thick syrup. When scones are done baking, drizzle glaze over them and serve warm.