Ingredients
- 2 cups all purpose flour
- 3/4 cup whole wheat pastry flour
- 1/2 cup cocoa powder
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 stick butter, grated
- 1 1/2 cups heavy cream
- 1 egg
- 2 tablespoons vanilla
- 1 tablespoon instant espresso powder (instant coffee works fine too)
Cocoa Powder Glaze
- 1.5 cups powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- In a large mixing bowl mix together dry ingredients (flours, cocoa, brown sugar, white sugar, baking powder, salt). If your cocoa is very lumpy you will want to sift it.
- In a small bowl or spouted measuring cup mix together the cream, egg, vanilla, and coffee powder.
- Add grated butter to dry ingredients and with a fork, mix well to combine. Slowly drizzle the wet ingredients in while stirring with fork. Keep drizzling and stirring until all of the wet mixture is used.
- Press dough together gently to form a ball. I like to use a flexible dough scraper to help with this. I just scrape the sides and bottom up to the top and press down, repeating this motion a few times. If you find you have a very large amount of dry, drizzle in a tiny bit more cream to moisten but you do not want a very wet dough.
- Dump dough onto a lightly floured surface and press and pull it together into a rough rectangle. Cut this rectangle in half and stack on piece on top of the other, press down to the original thickness and repeat one more time. As you are performing these stacks, gather any loose bits of dough and add them back.
- On your final stacking, Divide dough into two equal portions and press each one into a circle about 1.5 inches in thickness. Divide each circle into 6 wedges with a bench scraper or sharp chef's knife. Arrange on parchment lined tray so that there is about an inch between scones and freeze scones on tray for 30 minutes. *for make-ahead: At this point you can freeze until completely solid and transfer to a freezer bag or container and bake straight from frozen. Add a few minutes to baking time.
- Preheat oven to 400 degrees F. After 30 minutes freezing, bake scones for 15-18 minutes until puffed and baked through. When done, the sides will look completely dry - if you see any wet dough, give them another couple of minutes.
- While scones are baking, make glaze by combining glaze ingredients in a bowl and whisking well to combine.
- Allow to cool for about 15 minutes before glazing.
Notes
Grate butter on large holes of a box grater. Alternatively, you can dice butter and cut it into dry ingredients with a pastry cutter.
- Prep Time: 20 minutes plus chilling
- Cook Time: 20 minutes
- Category: scones, breakfast, brunch, dessert
- Method: baking
- Cuisine: American