Espresso-Chocolate Buckwheat Scones With Lemon Butter

  1. Dissolve the espresso in the boiling water; set aside to cool.
  2. Preheat the oven to 425 degrees F.
  3. Combine the flours, baking powder, baking soda, kosher salt, sugar, and lemon zest. Cut in the butter with a pastry blender or your hands until butter is the size of peas and the mixture crumbly. Add dark chocolate, tossing lightly. Add buttermilk and dissolved espresso, stirring until dry ingredients are moistened.
  4. Turn out onto a lightly floured surface and knead lightly. Transfer to a parchment-lined cookie sheet, and shape the dough into an 8-inch circle. Cut into 8 wedges, leaving the wedges intact. Brush scones with buttermilk, and sprinkle sugar evenly across the tops.
  5. Bake for 15 to 20 minutes or until cooked through. Transfer scones to wire rack and cool for 5 to 10 minutes.
  6. While scones are cooling, make lemon butter: beat softened butter with lemon juice and powdered sugar with mixer or by hand. Add more lemon juice or powdered sugar until fluffy and spreadable.
  7. Serve scones with lemon butter.

espresso powder, boiling water, flour, buckwheat flour, baking powder, baking soda, kosher salt, granulated sugar, zest from, cold unsalted butter, chocolate, buttermilk , turbinado sugar, unsalted butter, lemon juice, powdered sugar

Taken from food52.com/recipes/11335-espresso-chocolate-buckwheat-scones-with-lemon-butter (may not work)

Another recipe

Switch theme