Put the sifted cake flour, cocoa powder, and baking powder in a bowl and mix.
Add the cubed butter and cut it in with a bench scraper as quickly as you can until it’s in small crumbs.
Add the sugar and salt and toss lightly by hand.
Add the heavy cream and chocolate chips and quickly press the dough into one mass with your hands.
Turn the dough out onto the work surface and fold it over on itself once to create layers.
Seal the finished dough in plastic wrap or a plastic bag and rest it in the refrigerator for at least 1 hour and up to a day.
Shape the rested dough 3cm thick and cut it into 6 pieces, brush with egg wash, and bake in an oven preheated to 180℃ for 20–23 minutes.
Let cool completely on a cooling rack.
Put the water and instant coffee in a small bowl and stir with a spatula. Once it has mostly dissolved, add the powdered sugar and mix.
The glaze is done when it’s stiff and thick. At first it won’t come together and will seem too dry, but a thick glaze is the whole point, so don’t add more liquid.
Pour the coffee glaze over the cooled scones.
Tips
A little gold leaf or a pinch of coffee powder on top makes a stylish finish.
They go well with a glass of plain milk.
Scones are best the day they’re baked. Stored airtight, they keep at room temperature for up to 3 days.
To keep them longer, freeze them airtight, then take out what you need, let it thaw naturally, and warm it briefly in the oven or an air fryer.
Café Mocha Scones
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 100g
- cake flour 290g
- cocoa powder 15g
- baking powder 8g
- sugar 60g
- salt 2g
- heavy cream 105g
- chocolate chips 60g
- egg yolk 1, mixed with 10g milk for an egg wash
- powdered sugar 80g
- instant coffee 2g
- water 12g
Instructions
1. Put the sifted cake flour, cocoa powder, and baking powder in a bowl and mix.
2. Add the cubed butter and cut it in with a bench scraper as quickly as you can until it's in small crumbs.
3. Add the sugar and salt and toss lightly by hand.
4. Add the heavy cream and chocolate chips and quickly press the dough into one mass with your hands.
5. Turn the dough out onto the work surface and fold it over on itself once to create layers.
6. Seal the finished dough in plastic wrap or a plastic bag and rest it in the refrigerator for at least 1 hour and up to a day.
7. Shape the rested dough 3cm thick and cut it into 6 pieces, brush with egg wash, and bake in an oven preheated to 180℃ for 20–23 minutes.
8. Let cool completely on a cooling rack.
9. Put the water and instant coffee in a small bowl and stir with a spatula. Once it has mostly dissolved, add the powdered sugar and mix.
10. The glaze is done when it's stiff and thick. At first it won't come together and will seem too dry, but a thick glaze is the whole point, so don't add more liquid.
11. Pour the coffee glaze over the cooled scones.
https://hong-recipe.pages.dev/en/recipes/cafe-mocha-scone/
Hong's Recipe
