Espresso Chocolate Chip Scones

• 2 cups All-purpose Flour
• 1/4 cups Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Heavy Cream
• 5 teaspoons Instant Coffee Granules
• 6 Tablespoons Butter, Cut Into Cubes
• 2 whole Eggs
• 1-1/2 cup Chocolate Chips

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment.
2. Combine flour, sugar, baking powder and salt in a mixing bowl.
3. Combine cream and instant coffee in small bowl. Stir to combine. Cut in cubes of butter until mixture resembles pea gravel. Break eggs into the bowl of cream and stir. Pour cream mixture into a well that you've made in the middle of the flour mixture and stir with a fork until combined. Add chocolate chips.
4. Turn out onto a floured surface. Work dough together just until combined. Pat into a circle 3/4 inch thick. Cut into 8 wedges (like a pizza). Spread out wedges on the prepared baking sheet. Brush with cream and top with turbinado sugar.
5. Bake 18-20 minutes. Let cool (or not). Enjoy.

allpurpose, ubc, baking powder, salt, heavy cream, coffee, butter, eggs, chocolate chips

Taken from tastykitchen.com/recipes/breads/espresso-chocolate-chip-scones/ (may not work)