Cold-brew dark chocolate scones - adapted from Coffee + Crumbs blog
View the original post here.
Do you ever have one of those days where everything, and I mean EVERYTHING, goes upside-down? Nothing happens quite the way you intended, the house is a wreck, the kids are a mess, and by the time nap time rolls around, you are exhausted.
Well friend, here's a tip for you.
Whip some of these up ahead of time. Take time for afternoon coffee or tea. Grab one of these scones and make yourself a cup of something good. Don't share with the kids. (nap time is ideal for this)
These scones are my go-to snack on days when I need a mid afternoon picker-upper. My husband also loves these! They freeze well and are super easy to whip up. I have adapted this recipe to be gluten free, dairy free, or low sugar, just simply follow the substitutions below.
• 2 3/4 cups all-purpose flour (plus a little extra for sprinkling on the baking sheet) - can use gluten free all purpose blend as a replacement
• 1/3 cup sugar - use honey or coconut crystals as a low sugar alternative. If using honey, mix it into the wet part instead of the dry part.
• 1 Tablespoon baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup cold butter - replace with vegetable shortening or vegan butter to make this dairy free
• 6 ounces dark chocolate, chopped - Enjoy Life chocolate chunks area a great dairy/soy/nut free option
• 2 large eggs
• 1/3 cup whole milk - use almond milk or coconut milk to make this dairy free
• 1/4 cup cold brew coffee, plus 2-3 teaspoons for topping*
• 2 teaspoons vanilla extract
• 1 Tablespoon turbinado sugar (or other coarse sugar), optional
• I like to sprinkle the tops with nutmeg as well for an added crunch + flavor.
Line a baking sheet with parchment paper, and then sprinkle the parchment with a little bit of flour. Set aside. Preheat the oven to 425 degrees.
In a large bowl, mix together the flour, sugar, baking powder, and salt. Cut the cold butter into the flour. To do this, you can first cut the butter into small cubes, and then mix it into the flour with a fork until the mixture is crumbly. Another option I like is to use a cheese grater. Grate the stick of butter into the flour, then mix with a fork or your fingers until crumbly.
Gently stir the chopped dark chocolate in the flour mixture.
In a separate bowl, whisk together the eggs, milk, 1/4 cup of coffee, and vanilla. Add the wet ingredients to the dry ingredients and stir just until incorporated.
Scrape the dough out onto your prepared baking sheet. Form the dough into one large circle, about 9 inches in diameter and 3/4 inches thick.
For the topping, brush the top of the dough with 2-3 teaspoons of cold brew coffee, and the sprinkle on the turbinado sugar + nutmeg. With a large knife, gently cut or impress the dough into 8 slices. (It helps to run your knife under cold water after each cut). Gently pull each slice away from each other and spread them out on the baking sheet or leave together and break apart after baking.
Bake the scones for 20-25 minutes, or until slightly browned. Allow them to cool slightly before serving. I think scones taste best when they're freshly baked. However, once they are cooled, you can also wrap them tightly and store at room temperature for 1-2 days, in the fridge for up to a week, or freeze for 2-3 months. Save them for a rainy day!
*You won't get quite the same flavor, but you can substitute strong, regular-brewed coffee.