ESPRESSO SCONES RECIPES

Steps:

• Preheat oven to 400°.
• Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk and egg, stirring just until moist (dough will be sticky).
• Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times. Pat dough into a 10-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not through, dough. Bake at 400° for 15 minutes or until golden.
• Combine hot water and coffee granules in a medium bowl; stir well. Add powdered sugar; stir well. Drizzle over scones. Cut into 10 wedges; top each with 1 walnut half.

Steps:

• Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.In a large mixing bowl, whisk together flour, sugar, espresso powder, baking powder and salt.Add cream and mix with a fork until evenly moistened, then fold in chocolate chips. Knead once or twice just until dough comes together in a shaggy ball.Split dough into quarters and shape each into a ball. On a lightly floured surface, pat out each piece into a 1-inch thick circle, then cut each circle into six even wedges. Transfer to prepared baking sheets, leaving 1-2 inches of space between scones. (Alternatively, you can also scoop out spoonfuls of dough using a spoon or cookie scoop, and drop directly onto baking sheet. Leave a bit more space between them to allow for additional spreading).Brush tops of scones with heavy cream and sprinkle generously with raw sugar.Bake for about 15 minutes or until bottoms are lightly browned. Let cool for 15 minutes before serving.