I never knew I could love a scone so much. But when you add lots of butter and chocolate chips and coffee granules….it’s divine.
It was the Sunday of the men’s pancake breakfast at church, so I had to think of a “girl” breakfast treat. I agonize over breakfast treats. Why can’t I just decide on something normal we’ve had before? Please tell me.
Finally an idea emerged. Scones…chocolate chips…coffee…
I modified The Pioneer Woman’s Maple Pecan Scones recipe: minus the pecans, plus some chocolate chips, minus the maple, plus instant coffee granules. Well, you can just look at the recipe. Show, Rachel, don’t tell.
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/8 tsp. salt
1/2 cup (1 stick) butter, softened
2 T. egg, beaten
1/3-1/2 cup almond milk
2 tsp. instant coffee granules
1/2 tsp. vanilla extract
1/3 cup miniature chocolate chips (or chopped chocolate chips)
Preheat oven to 350 degrees.
In a medium-sized bowl, combine flours, sugar, baking powder, and salt. Cut in butter until crumbly.
In a small bowl, combine egg, almond milk, coffee granules, and vanilla extract. Add to the flour mixture, along with chocolate chips.Stir until just combined.
Move to a lightly floured surface and gently form a rectangle. Cut 6 pieces, 3×2. Cut each square in half, forming 12 mini-triangles. (Make sense?) Place on a greased cookie sheet.
Bake in a 350-degree oven for 15-18 minutes, until golden brown. Cool slightly before removing scones from pan. Drizzle with a glaze – see below.
Serve with good cheer.
Yield: 6 servings (12 miniature scones)
May these scones go down forever in scone history. The butter unconsciously imparts flavor and tenderness, the frothy almond milk gives richness without making them too heavy. The chocolate chips and instant coffee granules add unimaginable depth and quality.
But I have trusted in Your mercy; my heart shall rejoice in Your salvation. I will sing to the Lord, because He has dealt bountifully with me. Psalm 13:5-6