Chocolate Chip Espresso Scones

Adapted from Karen DeMasco's The Craft of Baking. (Amazon or your library)

1 3/4 cups all-purpose flour
1 Tablespoon plus 1/2 teaspoon baking powder
1/4 cup plus 2 Tablespoons granulated sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
1/2 cup semi-sweet mini chocolate chips
1 Tablespoon instant espresso powder
1 teaspoon hot water
1 cup heavy cream
2 Tablespoons heavy cream
Sanding sugar or Turbinado sugar

Note: The cookbook's instruction include using a KitchenAid with paddle attachment. I made my scones by hand. Please get this lovely cookbook The Craft of Baking and see page 24 for the chef's instructions.
1. In a large bowl, mix together the flour, baking powder, sugar and salt. Add the butter pieces to the bowl. Place the bowl in the freezer for 5 minutes.
2. In a measuring cup, mix espresso powder with 1 teaspoon hot water. Mix to dissolve. Add 1 cup cold cream and combine together.
3. Remove bowl from freezer. Using your hands or a pastry cutter, cut in butter until it is pea size.
4. Toss in chocolate chips.
5. Pour the espresso-cream mixture over the flour mixture and blend with your hands or a spatula until dough just comes together.
6. Remove dough onto floured surface. Gently knead a couple times, but don't overmix. Form into a circle for wedges or a square, about 3/4 to 1 inch thick.
7. Place the pieces on a baking sheet. Cover with plastic wrap. Freeze for 15 minutes, or chill for 1 hour in the refrigerator.
8. Preheat oven to 375 degrees.
9. Brush scones with cream and sprinkle with course sugar.
10. Bake scones until edges and bottom are golden and they are firm to the touch, about 20 minutes. Cool on a wire rack.
11. Enjoy!

The Food Librarian blog:
Recipe & Photo on the Food Librarian blog (April 14, 2011):