-
1
Prepare your ingredients.
-
2
Chill all the ingredients well in the fridge except for the ingredients.
-
3
Cut the butter into 1 cm cubes.
-
4
Mix the coffee powder with boiling water well and add milk.
-
5
Cool this in the fridge.
-
6
Meanwhile, combine the flour and sugar in a bowl and mix well with a whisk or chopsticks.
-
7
Add the butter at this point and press the butter into the flour using a dough cutter or fork.
-
8
Once mixed, use your fingertips (thumb and index finger) to rub more butter into the flour until the mixture resembles bread crumbles like in this picture.
-
9
Make a well in the centre and add the egg and the milk coffee.
-
10
Mix together using a cutting motion with rubber spatula.
-
11
Add the chocolate chips before the mixture forms a soft dough.
-
12
If it's too hard, add more milk.
-
13
On the other hand, if it's too soft, add a small amount of cake flour.
-
14
When the powder disappears, transfer onto a bench dusted with cake flour.
-
15
Roll it out to 1.5 cm thick and 18 cm diameter with a rolling pin.
-
16
Cut into 8 shapes like in this picture.
-
17
Line a baking tray with parchment paper and place the scones on the paper, allowing space to expand between each.
-
18
Bake in an oven preheated to 200C for 10-15 minutes.
-
19
Bake until the scones puff and turn slightly golden brown!
-
20
Cool them down on a wire rack.
-
21
Tip: They're still nice when cool, but I recommend putting them in a toaster oven to warm them up.
-
22
You can store them in the freezer.
