Cold Brew + Dark Chocolate Scones

From the C+C brunch 2020

Servings: Yields 8 large scones

2¾ cups all-purpose flour

⅓ cup sugar

1 Tbl baking powder

¾ tsp salt

½ cup cold butter

6 oz dark chocolate, chopped

2 large eggs

⅓ cup whole milk

¼ cup cold brew (plus 2 to 3 tsp for topping)

2 tsp vanilla extract

1 Tbl turbinado sugar (or other coarse sugar), optional

Line baking sheet with parchment paper and sprinkle with a bit of flour before setting aside.

In a large bowl, mix together the flour, sugar, baking powder, and salt. “Cut” the

cold butter into the flour. To do this, you can first cut the butter into small cubes,

and then mix it into the flour with a fork until the mixture is crumbly. Another

option I like is to use a cheese grater. Grate the stick of butter into the flour, then

mix with a fork until crumbly.

Gently stir the chopped dark chocolate in the flour mixture.

In a separate bowl, whisk together the eggs, milk, ¼ cup of co ee, and vanilla.

Add the wet ingredients to the dry ingredients and stir just until incorporated.

Scrape the dough out onto your prepared baking sheet. Form the dough into one

large circle, about 9 inches in diameter and ¾ inches thick.

For the topping, brush the top of the dough with 2 to 3 teaspoons of cold brew

coffee, and the sprinkle on the turbinado sugar. With a large knife, cut the dough

into 8 slices. (It helps to run your knife under cold water after each cut). Gently

pull each slice away from each other and spread them out on the baking sheet.

For best results, place the baking sheet of unbaked scones in the freezer for 30

minutes to chill. While they’re in the freezer, preheat the oven to 425 degrees.

Bake the scones for 18 to 22 minutes, or until slightly browned. Allow them to cool

slightly before serving. I think scones taste best when they’re freshly baked.

However, once they are cooled, you can also wrap them tightly and store at

room temperature for 1 to 2 days, in the fridge for up to a week, or freeze for

2 to 3 months.

You won’t get quite the flavor, but you can substitute strong, regular-brewed

coffee.