After the success of the Cranberry White Chocolate scones, I wanted to try another recipe out. This time I made them slightly more healthy. Just slightly. But they can easily be made a little more rich by using whole milk and all purpose flour instead of whole wheat flour.
What I used: all purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, butter, instant espresso, almond milk, egg, vanilla, white chocolate chips.
I originally only used 1 tsp of the espresso powder, and I don’t think it was enough. When I make these again, I will definitely be adding more. If you don’t have espresso powder you can probably use 1/2 cup of strong coffee and only 1/4 cup milk.
First, I took 1/4 cup of the almond milk, heated it up in the microwave and then dissolved the espresso in the hot milk. I let it cool for a few minutes while I prepared the dry ingredients and butter, then added the rest of the milk to cool it down (don’t want to melt the butter). Then I proceeded as follows, cut butter into dry ingredients, mixed in chocolate chips, then poured wet ingredients into dry and stirred to combing.
On a floured cutting board I pressed out the dough into a 2 inch thick disc, and used a cup to make circles of dough.
Just like the other scones, I placed them about 1-2 inches apart on prepared baking sheet and baked for about 15 minutes.
One thing I did differently was add a chocolate drizzle on top to add more of that white mocha flavor. I melted extra white chocolate chips in the microwave, then drizzled over the scones using a spoon. I added espresso powder to the remaining chocolate, then drizzled again. Because it was so cold in our apartment, the chocolate hardened pretty quickly, which was good because I was eager to dig in!
These were just as big a hit with my coworkers as the cranberry scones were with my family!
See recipe below.
White Mocha Scones
1 cups all purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 tbsp baking powder
1/4 tsp baking soda
pinch of salt
4 tbsp (one stick) cold butter, cut into small pieces
1-2 tsp (to taste) of instant espresso
3/4 cups of almond milk, divided
1 egg, lightly beaten
2 tsp vanilla extract
3/4 cup white chocolate chips
1. In a small bowl or measuring cup, heat up 1/4 cup of the almond milk in the microwave for 45 seconds to a minute. Mix in the instant espresso until dissolved. Pour in the rest of the almond milk to cool the mixture down.
2. Meanwhile, in a large bowl, mix the flour, sugar, salt, baking powder, and baking soda together.
2. Add in the butter pieces and cut into the flour mixture using a pastry cutter or two knives.
4. When the butter and flour mixture resembles crumbs, mix in the chocolate chips.
3. To the milk mixture, add egg and vanilla. And mix together. Pour into the butter and flour mixture. Stir together using a large spoon until the dough is tacky and combined.
5. Turn the dough out on to a floured surface and flatten to 1 1/2 to 2 inch thick. Using a biscuit or cookie cutter, cut out rounds of dough and place on prepared baking sheet.
6. Bake at 350 for 15 to 20 minutes, or until golden brown on top.
Optional chocolate drizzle
1/4 cup white chocolate chips
1/2 tsp coconut oil or vegetable oil
1/2 tsp instant espresso
In a small cup or bowl, melt chocolate in the microwave for about 1 minute. Stir in the oil. Using a spoon, drizzle about half of the chocolate mixture over the top of the scones. After all scones are covered, stir in espresso into the melted chocolate. Drizzle the espresso chocolate over the scones in the opposite direction. Let chocolate cool and harden.