Legend has it - okay, it's not a legend. But I've heard the story a few times over about how my Grandma took up coffee drinking when her youngest child started school. Truth is, she never had time to sit down and enjoy a good cup of coffee until my Uncle Keven was out of the house. Raising my own children, I cannot imagine raising my uncle as a youngster. Something tells me he was a handful and then-some! Of course, he likes to tell stories about my mom forcing him to eat dog food. I'm still not buying that one!
My mom's a big coffee drinker herself, and I like a cuppa as long as it's chocolatey tasting. Jenna seems to have inherited the caffeine-loving DNA as well. When she hears the word Starbucks, her ears perk up and she sniffs the air like a bloodhound!
Today's recipe share is for scones that actually have coffee in them, and some chocolate chips too! A perfect combination in my book. These go great with coffee or tea or anything you might like to sip. The chilly days are waning and I am grateful for that. Make these while the time is still right and before the kids are out of school for the summer! Before too long, you won't have time for a cup of coffee either!
Kentucky Coffee Tree Scones
Here's What You Need:
1 1/4 cups butter
4 1/2 cups flour
1/2 cup sugar
1 cup semisweet chocolate chips
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup instant espresso powder or dark instant coffee granules
1 Tablespoon cream or milk
sparkling or coarse sugar
Here's What You Do:
This recipe came from The Kentucky Fresh Cookbook that I told you about in a post earlier this year. The recipe was listed under the chapter for February. I actually made these scones in March. And now I'm sharing them with you in April. That's how things have been rolling around here lately. Have I mentioned I have three busy kids?!
Heat the oven to 400 degrees and line two baking sheets with parchment paper. Really important to have the parchment paper! Place the butter in the freezer to chill. You'll understand why in a minute.
While all of this is going on whisk the flour, sugar, chocolate chips, baking powder, baking soda and salt in a large bowl. In yet another bowl, mix together the buttermilk and espresso powder. Take the butter out of the freezer. Using the large holes of a box grater or cheese grater, grate the chilled butter into the flour mixture. Mix gently with your hands to combine. Using as few strokes as possible, fold the buttermilk mixture into the flour and butter mixture. I'll be honest, I don't feel like I truly got this whole concoction thoroughly mixed together. I was so worried about over-mixing. The next time, I do believe I'll opt to use the dough hook on my mixer and see how that works. I'm thinking that if I only do it for a short time, I won't over-mix and end up with hockey pucks rather than delicate, flaky scones.
Turn the dough out onto a clean, flour-dusted counter top. Pat the dough into a large circle about one inch thick. Cut the circle in half and cut each half into 6 wedges. Transfer the wedges to a baking sheet. Brush the scones with cream/milk and then sprinkle with the sugar. Bake until light golden brown, about 25-30 minutes. Serve right away or cool on a wire rack.