Zutaten für Milk Chocolate Latte Scones
- 2 cups all-purpose flour
- Milk Chocolate
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- Espresso Beans
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 cup powdered sugar
- 1-2 tablespoons strong brewed coffee
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon instant coffee granules
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Zubereitung von Milk Chocolate Latte Scones
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 tablespoon instant coffee granules, and 1/2 teaspoon salt.
- Gradually stir in 1 cup heavy cream, mixing until a soft, shaggy dough forms. Do not overmix.
- Lightly flour your work surface. Turn the dough out onto the surface and gently knead for 1-2 minutes, just until the dough comes together.
- Divide the dough into 8 equal pieces. Roll each piece into a ball.
- Place the dough balls onto the prepared baking sheet, leaving about 2 inches between each scone.
- Gently flatten each ball into a 3/4-inch thick disc.
- Bake for 20-25 minutes, or until the scones are golden brown and firm to the touch.
- Transfer the scones to a wire rack to cool completely.
- While the scones are cooling, prepare the icing: Whisk together 1 cup powdered sugar with 1-2 tablespoons of strong brewed coffee until smooth and drizzly. Adjust coffee amount for desired consistency.
- Once the scones are completely cool, drizzle the coffee icing generously over the top.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
120g
Fat
60g
Carbs
20g
