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You are here: Home / Recipes / Double Chocolate Espresso Scones

Double Chocolate Espresso Scones

January 10, 2016 by Wendy Hammond Leave a Comment

Created by Wendy Hammond on January 10, 2016

  • Prep Time: 30m
  • Cook Time: 10m
  • Total Time: 1h 20m
  • Yield: 8-12 scones
  • Category: Quick Breads

Ingredients

  • 1/4 cup heavy cream
  • 2/3 cup chocolate chips, divided
  • 5 tablespoons + 1 tsp cold unsalted butter, divided
  • 1/2 cup whole wheat bread flour
  • 1/2 cup + 2 Tbsp whole wheat pastry flour
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 -2 Tbsp instant espresso powder
  • 2 -3 Tbsp sugar
  • 1/2 teaspoon salt
  • 1/4 cup walnuts, chopped
  • 2/3 cup whole milk

Instructions

  1. Make a ganache: In a small saucepan, bring the cream just to a boil. Place 1/3 of the chocolate chips in a mug or small glass bowl. Add the cream to the chocolate chips; let set for 2 minutes; add 1 tsp butter and whisk until satiny. Let cool to room temperature, about 15-20 minutes.
  2. In a large bowl, stir together the flours, baking powder, sugar, salt, and espresso powder.
  3. Cut in the cold butter into the flour until small peas form.
  4. Stir in remaining 1/3 cup chocolate chips and optional nuts.
  5. In yet another bowl, whisk together 3 Tbsp ganache to 2/3 cup light cream. Whisk together. It will appear a bit grainy. Pour into the flour mixture and mix together until there are no crumbs left on the bottom of the bowl. May need to add more light cream/milk.
  6. On a clean work surface, pat out the dough into a 7x10 rectangle. Spread the remaining ganache over the outer two thirds of the dough. Leave the middle third empty. Fold the rectangle like you would a letter. Once it\'s folded into thirds, pat down to a 1\" thick rectangle.
  7. Cut into wedges and place 2 \" apart on a parchment lined baking sheet.
  8. Optional: Brush tops with cream and sprinkle with coarse sugar.
  9. Bake in preheated 400F oven for 8-10 minutes until golden brown. Allow to cool 5 minutes on baking sheets, then slide onto wire racks and allow to cool a further 10-20 minutes before serving.
Source: Baking with Whole Grains
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