Recipe Adapted from My Baking Addiction
For the scones
2 1/4 cups + some All-Purpose Flour
1/3 cup sugar or SPLENDA® Sugar Blend
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 Tbsp unsalted butter, cold or frozen
1/2 cup Ghirardelli bittersweet chocolate + 1/2 crushed chocolate-covered espresso beans
1/2 cup sour cream
1/2 cup strong coffee, room temperature
1 large egg
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In your food processor bowl, mix flour, sugar baking powder, baking soda and salt. Cut up the butter in small pieces and pulse it in with the flour mixture until you arrive into something that resembles coarse meal. Split in half. Add bittersweet chocolate in one and add crushed chocolate-covered espresso beans in the other.
- In a small bowl, whisk sour cream, coffee and egg until smooth.
- Slowly add in the sour cream mixture into the flour mixture and pulse them together in the food processor. Watch how much liquid you add into the dry ingredients. But if you happen to have added it all in there, just add a bit of flour at a time to get it where is it easy to handle or dough-like or where you can form it into a ball.
- Place dough on a lightly-floured surface. Pat the dough into an 8 or 10-inch rectangle or square. Cut into 8-10 even squares, then cut the squares in half to make smaller triangles.
- Place scones on prepared baking sheet, about an inch apart.
- Bake until golden, about 15 for smaller triangles and 18 minutes for larger triangles.
- Cool on wire rack. Once scones are cool, prepare the glaze.
For the glaze
1/2 cup strong coffee
1 3/4 cup powdered sugar
3 oz bittersweet chocolate
1 Tbsp butter
1 Tbsp butter
- Melt chocolate in microwave for 1 minute in 25 second intervals stirring each time to make sure the chocolate doesn't burn.
- In a small bowl, combine coffee and powdered sugar and whisk until smooth. Whisk in melted chocolate and butter until thoroughly combined.
- Drizzle chocolate on top of scones.
- ENJOY!!! :)
Note: I used Splenda for Baking when I made these scones. I have been using it the past couple of times I baked and I haven't seen or tasted a difference so far. This recipe doesn't require a lot of sugar anyway... So using Splenda Sugar Blend for Baking only made it much better!
Happy Baking all!!!