Coffee and chocolate are a combination made in breakfast heaven. Top these mocha chip scones with some whipped raspberry butter and start your lazy day the right way!
I was never a fan of pink.
Not really anti-pink, and certainly not for any “empowered woman” reasons, just not a fan of it.
And then I went and had two girls. And, despite my best efforts, pink exploded all over my home. They’re not pink fanatics, but it just kind of… happened.
Now we’ve gone so far as to make pink butter. And the Little Lady was so excited about it that she was ON.TOP. of me during this photo shoot. Really.
Side note: my child refuses to wear matching socks. For a while, we actually had to unfold the matched pairs to get two different socks, but now we just avoid the whole issue and don’t fold any socks. #winning
It’s a miracle there were any scones left to take pictures of, AND a miracle that not every picture has her socks in them.
Also, if you ever come to our home to eat, I promise to keep her socks farther away from your food than they are from these scones.
In any case, I think we’ve gotten into a comfortable scone pattern now. We’ve determined that we like the slightly cakey texture that comes from adding one egg to a batch, but if you prefer the more biscuit-like texture that comes from egg-less scones, I suppose we can still be friends.
We’ve also determined that if you’re using gigantic chocolate chips like the ones from Ghirardelli (No joke, the only kind of chocolate chips I buy. So worth it.), or even “normal” size chips, you’ll probably want to chop them up a bit.
You could, of course, use the mini chocolate chips if you want to save the “hassle” (you know, the whole 90 seconds it takes to chop up some chocolate chips), but the perk of chopping them is that you’ll have some tiny slivers of chocolate that nearly vanish, some smallish pieces that spread chocolatey goodness throughout, and then the occasional chunk that will make your chocolate-loving heart pitter patter (you are a chocolate lover, right? because unlike the egg/no-egg thing, I’m not sure I can get over it if you don’t love chocolate. Kidding… kinda.).
And since we’ve determined that we’re all chocolate lovers here and can consequently be friends with one another, can you go Like Saucy Pear on Facebook (because we all know it’s not official until it’s on Facebook!)? Thanks!
- FOR SCONES
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tbsp. baking powder
- ⅛ tsp. salt (or a good pinch... because who really measure ⅛ tsp?)
- ½ cup (1 stick) unsalted butter
- 1 large egg
- ½ cup heavy cream
- 2 tbsp. instant coffee granules (or 2 tbsp. very strong brewed coffee)
- ¾ cup chopped semi-sweet chocolate chips (or mini chips)
- FOR RASPBERRY BUTTER
- ½ cup (1 stick) butter, softened
- 1-2 tsp. sugar, to taste
- ¼ cup frozen raspberries, thawed (see note)
- Preheat oven to 400° and line a baking sheet with a baking mat (or parchment paper). Set aside.
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Add butter to flour mixture and cut in with a pastry blender (or fork; just no fingers!) until the mixture resembles course meal (no pieces bigger than a pea).
- Stir egg and coffee (instant or brewed) into the cream. Add cream mixture and chocolate chips to the flour mixture until it's just all absorbed (don't over stir). Turn dough out (if you're using a baking mat, you can do this directly on the mat; otherwise, lightly flour your counter top or other surface) and knead just enough times to keep the dough together.
- Pat the dough into a 9-10 inch circle (so that your scones are 1-inch thick) and cut into eight "pie" pieces. Separate the scones slightly from one another so they have a bit of space to rise.
- Bake until golden brown, 18-23 minutes, and then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While scones are baking, cream butter with 1 teaspoon sugar in a medium bowl. Mix in raspberries until well incorporated (you may have to scrap the bowl a time or two). Taste and add an extra teaspoon of sugar if needed. Serve with slightly cooled scones.
- Scones can be stored in an air-tight container (room temperature) for 3 days, or freeze for up to a month.
Speaking of flakes, cold butter is key to good texture here. Avoid touching your dough more than necessary (your hands will warm the butter too much), and bake them as soon as your dough is ready (no walking off to do laundry in between).
If you'd rather not use frozen raspberries, you can substitute ¼ cup of raspberry jam and omit the sugar.