espresso chocolate chunk scones & cinnamon glaze

How To Make espresso chocolate chunk scones & cinnamon glaze

• 1

  Preheat oven to 400 degrees. Line a baking sheet with parchment paper or non-stick baking mat.
• 2

  Grate the stick of butter into a small chilled bowl and set aside (make sure you scrape out all – or almost all – of the butter).
• 3

  Using the food processor, with the chopping blade, add the flour, sugar, espresso powder, baking powder, baking soda, and salt. Pulse a few times to mix the dry ingredients. Remove lid, add in grated butter and chocolate chunks, and pulse a few more times until the butter and chocolate are well incorporated
• 4

  In a small bowl, whisk sour cream and egg until smooth.
• 5

  Add the wet ingredients to the processor, and pulse again a few times until the batter starts to clump (it won’t come together much). Dump batter onto a lightly floured surface, and use your hands to press the dough together in to a 7-8 inch disk. Have faith – the dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, it will come together.
• 6

  Use a sharp knife to cut into 8 triangles; place on baking sheet. Bake until slightly brown around edges, about 15 to 17 minutes. Cool on baking sheet for 5 minutes, then transfer to a cooling rack while you make the icings
• 7

  ICEINGS: Make the plain icing first by combining all ingredients in the bowl of an electric mixer, and mix until smooth.
• 8

  Pour icing into a squeeze bottle or scrape into a small bowl. No need to wash the bowl you just used – just add the ingredients for the cinnamon glaze, and again, mix until smooth and well combined combined
• 9

  Drizzle both icings on top of the scones, as you like, and allow to sit for a few minutes to allow the icings to harden. Serve, and enjoy!
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