Well, I’m back on the summer scone kick. All I’m going to say is if you love coffee, these scones are for you. You might not even need a cup of coffee with this scone.
2 cups (240 g) all-purpose flour
6 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tbsp espresso powder
1/2 cup (1 stick) unsalted butter, frozen
1 tsp espresso powder mixed with 1/2 tsp hot water
1 cup espresso beans, chopped
For the Glaze:
1 cup icing sugar
2 tbsp milk
1 tsp espresso powder
1/2 tsp espresso powder
Preheat oven to 400˚F.
Mix first 5 ingredients in a bowl
Grate butter into flour mixture (using a box grater) and mix with a fork.
Create a well in the centre and add heavy cream, egg, vanilla extract and coffee mixture. Mix these wet ingredients in the well and then mix with the entire mixture.
Add in espresso beans and mix well.
Transfer to floured surface and cut the same way as the Earl Grey Scones with Vanilla Glaze
Bake for 10-15 minutes.
Allow to cool. Mix glaze ingredients and drizzle on top of scones.
Science Fact of the Week:
All I’m going to say is caffeine. These scones are loaded with espresso powder which gives them a caffeine kick. Caffeine is a molecule that crosses the blood brain barrier and suppresses adenosine, a neurotransmitter that tells the body its time for bed.