Espresso, Date and Chocolate Scones
Espresso, Date and Chocolate Scones
There is nothing better alongside a freshly brewed cup of coffee than a scone, and these scones are not only spiked with additional coffee flavour but sweet chunks of chocolate and date! Very moreish.
Serves: 8
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ingredients:
- 2 cups plain flour
- ¼ cup caster sugar
- 1 tbsp baking powder
- ½ tsp salt
- Pinch of ground nutmeg
- 2 tbsp Avalanche Fresh coffee – We used Franz Jospef Plunger
- 85g unsalted butter, chilled
- 100g dark chocolate, chopped into chunks (we love Whittaker’s)
- 1/4 cup dates, roughly chopped
- ½ cup + 1tbsp milk (we love Meadowfresh)
- 1 egg
- ½ tsp vanilla extract
Method:
Preheat the oven to 180 degrees Celsius fan bake. Place the plain flour, sugar, baking powder, salt, nutmeg and coffee in a food processor. Pulse until combined. Add the butter to the flour and process until the mixture resembles fine breadcrumbs.
Transfer the mixture to a bowl, then stir through the chocolate and date pieces.
In a small jug, whisk together the 1/2 cup of milk and egg. Make a well in the centre of the scone mixture, and pour the liquid mix into the middle. Use a butter knife or wooden spoon to stir until just combined.
Turn out onto a lightly floured bench and use your hands to bring the mix together. Use a rolling pin to roll the dough to 2-3cm thick, then cut into your desired shape with a knife or circle cutter. Lay onto a lined baking tray, brush with the remaining milk with vanilla essence and sprinkle lightly with sugar.
Bake in the oven for 20-25 minutes or until the scones are golden in colour and risen.
Serve warm or once cooled.
