Espresso-Chocolate Buckwheat Scones With Lemon Butter Recipe

Name: Espresso-Chocolate Buckwheat Scones With Lemon Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon instant espresso powder or Starbucks VIA Italian Roast instant coffee; 1 teaspoon boiling water; 1 1/2 cups all-purpose flour; 1/2 cup buckwheat flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/4 cup granulated sugar; zest from 1 large lemon; 1/2 cup (1 stick) cold unsalted butter, cut into small pieces; 4 oz dark chocolate, broken into small chunks; 3/4 cup buttermilk + 1 tsp (reserved), preferably whole-milk buttermilk; 1 tablespoon turbinado sugar; 1 stick unsalted butter, softened; 1 to 2 tablespoons of lemon juice (from lemon you've zested earlier); 1 cup powdered sugar

Servings: persons

1 tablespoon instant espresso powder or Starbucks VIA Italian Roast instant coffee
1 teaspoon boiling water
1 1/2 cups all-purpose flour
1/2 cup buckwheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup granulated sugar
zest from 1 large lemon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
4 oz dark chocolate, broken into small chunks
3/4 cup buttermilk + 1 tsp (reserved), preferably whole-milk buttermilk
1 tablespoon turbinado sugar
1 stick unsalted butter, softened
1 to 2 tablespoons of lemon juice (from lemon you've zested earlier)
1 cup powdered sugar

1
Dissolve the espresso in the boiling water; set aside to cool.
2
Preheat the oven to 425 degrees F.
3
Combine the flours, baking powder, baking soda, kosher salt, sugar, and lemon zest. Cut in the butter with a pastry blender or your hands until butter is the size of peas and the mixture crumbly. Add dark chocolate, tossing lightly. Add buttermilk and dissolved espresso, stirring until dry ingredients are moistened.
4
Turn out onto a lightly floured surface and knead lightly. Transfer to a parchment-lined cookie sheet, and shape the dough into an 8-inch circle. Cut into 8 wedges, leaving the wedges intact. Brush scones with buttermilk, and sprinkle sugar evenly across the tops.
5
Bake for 15 to 20 minutes or until cooked through. Transfer scones to wire rack and cool for 5 to 10 minutes.
6
While scones are cooling, make lemon butter: beat softened butter with lemon juice and powdered sugar with mixer or by hand. Add more lemon juice or powdered sugar until fluffy and spreadable.
7
Serve scones with lemon butter.

1284

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon instant espresso powder or Starbucks VIA Italian Roast instant coffee, 1 teaspoon boiling water, 1 1/2 cups all-purpose flour, 1/2 cup buckwheat flour, and more.

Yes, Espresso-Chocolate Buckwheat Scones With Lemon Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso-Chocolate Buckwheat Scones With Lemon Butter

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