I don't mean to toot my own horn, but these scones are pretty good. They are crumbly and feature a fantastic chocolate and coffee flavor without too much sweetness. Clearly, I'm a fan. If you are too, then please follow me on Twitter, Instagram, or Facebook so you can stay up to date all future recipes I post.
- 2 cups flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup coconut oil
- 1 egg
- 1/4 cup milk
- 3 squares of a Ghiradelli chocolate baking bar (I used unsweetened 100% cacao)
- 1/4 cup sugar
- 1 tbs coconut oil
- 1 tbs instant coffee powder
- 1 1/2 tbs boiling water
- Preheat your oven to 350° F.
- Combine the flour, baking powder, and salt in the bowl of a standing mixer. Mix dry ingredients until well combined.
- Add the coconut oil to the dry ingredients, and mix until course crumbs form.
- Make a well in the center of the crumb mixture. Add the egg and the milk into the well.
- Melt the chocolate squares in a glass bowl over a pot of boiling water. Add the sugar and oil. Then mix in the coffee powder and boiling water as well. The mixture should be putty-like.
- Let the chocolate mixture cool a bit, then add it to the well with the egg and milk.
- Mix all ingredients until a crumbly dough forms.
- Turn off the mixer and combine the dough by hand until it forms one solid ball.
- Divide the dough ball into to equal parts. Then press each part into a half-inch thick circle.
- Cut each circle of dough into 8 triangles, and place the triangles on a baking sheet.
- Bake the scones for 10-12 minutes, and let them cool.
If you enjoyed this recipe, or if you have any questions or suggestions, please leave me a comment below. I would love to hear your feedback.