i started a new job this week. it’s still pretty surreal- i basically just dived right into things this week and kinda feel like i don’t know what i’m doing. but i am so, so, so excited because it’s a role that i’ve been working toward for the past four years. this transition was a really good refresh, and i’ve realized this past week how lucky i am to be where i’m at.
i’m here- i’ve made it, ma!
these pistachio chocolate coffee scones remind me more of a really hearty, fluffy cookie with bits of chocolate and pistachios and a hint of coffee. the coffee flavor comes out subtly since it’s mixed with the heavy cream and then incorporated into the scone dough. feel free to up the coffee amount if you want a little more espresso flavor.
the scones come out hearty and flaky. it’s crispy on the inside (plus, i sprinkle raw sugar on top for an extra crunch!) and soft on the inside. the coffee flavor is subtle but matches with the other mix-ins, and the recipe is flexible so that you can add in other things to pair with the coffee. there’s coffee flavor in the scones, but i really don’t think that excuses you from getting that cup of coffee.
baker’s notes: experiment with this recipe! try adding a different type of nut such as almonds or walnuts! also, i cut these into rounds, but you can also cut them into about 8 triangles.
pistachio chocolate coffee scones
makes about 12 scones
slightly adapted from the wood and spoon
3/4 cup heavy cream, cold, plus extra for brushing
1 tablespoon instant coffee
2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1 cup chopped unsalted pistachios
1 cup mini chocolate chips
raw sugar, for sprinkling (optional)
In a small cup, stir together the whipping cream and the instant coffee. set aside in the fridge so it stays cold.
in a large bowl, whisk together the flour, salt, baking powder, and sugar. using a pastry cutter, cut the cubed butter into the dry ingredients until the flour coats the bits of butter and becomes crumbly with cornmeal- to pea-sized clumps throughout. stir in the pistachios and chocolate chips. add the coffee-cream mixture, and stir until just incorporated.
pat the dough into a 3/4" thick round. if you’re cutting them into rounds, use a biscuit cutter or mason jar lid to cut 2” round circles of dough. use leftover dough to pat into another 3/4” circle and repeat the process until you’ve used up most of the dough.
place the dough rounds onto a wax paper- or plastic wrap- lined baking sheet. place in the freezer to chill for 30 minutes. try not to skip this step; the cold dough helps with the flakiness.
meanwhile, preheat the oven to 400f, and line a baking sheet with parchment paper. take your chilled scone rounds, and place them on the lined sheet, at least 1.5” apart. brush the top of scone with a thin layer of cream, and sprinkle with raw turbinado sugar.
bake the scones for about 25 minutes, until the edges are lightly golden brown. enjoy warm, and with coffee!!