Monday, May 3, 2010

Coffee-Chocolate Chip Scones

2 c. unbleached all-purpose flour
3 Tbls. natural cane sugar
1 Tbls. baking powder
1 stick COLD, unsalted butter
1 egg, slightly beaten
1/2 tsp. vanilla
1 tsp. instant coffee granules
1/2 c. chocolate chips

2/3 c. powdered sugar
2-3 Tbls. brewed coffee plus 1 tsp. instant coffee granules
1/2 tsp. vanilla

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine flour, sugar, and baking powder. Using a pastry blender, cut cold butter into mixture until there are no pieces bigger than a pea.

In a small bowl, combine egg, yogurt, vanilla, and instant coffee granules. The granules won't dissolve completely.

Add wet ingredients to dry ingredients and stir gently until just combined. Add chocolate chips, and stir gently. (Your hands may be the best way to go at this point. )

Turn onto a lightly floured surface and knead dough gently, and pat forming dough into a circle about 1 inch thick. Cut, as a pie, into 8 pieces. Place scones onto prepared baking sheet, being sure not to let them touch. Bake 12-15 minutes until golden brown.

Combine all glaze ingredients, stirring until smooth. You may want to add a little more powdered sugar, depending on how thick you like your glaze.

Remove scones from the oven, and place on a cooling rack. You can place the parchment paper underneath to catch the dripping glaze. Let cool about 10 minutes before drizzling glaze over the tops.

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