Happy Thanksgiving, turkeys! One of our most favoritest holidays!!
It's a marathon, cupcakes, not a sprint, so we have to schedule today's eating very carefully. We need to maximize food consumption and taste flavoring while minimizing belly aches and calorie intake...or something.
But, really everyone KNOWS that Thanksgiving dinner has zero calories so we don't totally have to worry about the latter. We just want everything to be delicious.
And that requires effort and energy...ensuring taste flavoring deliciousness and all.
Like we said, marathon, not a sprint.
So we need to make sure that we are well fueled for the food preparation day ahead, just like real runners. We mean, baking for Thanksgiving is pretty much like running a marathon. We are sure you agree.
So, we made scones. But not just any scones, moist, cake-like scones laced with espresso and chocolate. To keep you awake and high on sugar while you stuff turkeys and roll dough and eat pumpkin pie.
These scones just scream "RISE AND SHINE, Muffins, it's time to MAKE THANKSGIVING DINNER!!! EAT ME I AM DELICIOUS and will GIVE YOU STRENGTH TO EAT MORE FOOD!"
The pilgrims made something similar.
Chocolate Chip Espresso Scones
Makes 6 large scones
Adapted from Karen DeMasco
1 3/4 cups all-purpose flour, plus more for pressing
1 tablespoon plus 1/2 teaspoon baking powder
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and diced
1/2 heaping cup of bittersweet chocolate chips
1 cup plus 2 tablespoons heavy cream
1 tablespoon instant espresso powder
1 tablespoon demerara sugar (or sugar in the raw)
Preheat the oven to 375 degrees Fahrenheit.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, granulated sugar and salt. Add the cold butter and then put the bowl in the freezer for 5 minutes. Then beat the dry mixture and butter in the bowl on low speed until the butter is just broken up and resembles large peas.
Mix the espresso powder with 1 teaspoon of hot water in small cup. Set aside. Add the chocolate chips to the flour and butter bowl with the mixer on low. Then slowly pour in 1 cup of the heavy cream. Add the concentrated espresso until the dough just comes together.
Take bowl out of mixer and use your hands to knead the dough together better. Turn out onto a lightly floured surface and, still using your hands, gently press and flatten the dough into a 7-inch round, 3/4-inch high disc. Cut the disc into 6 pie slices and place on a baking sheet 1-inch apart. Cover the baking sheet and put in the freezer for 15 minutes.
Brush the scones with the remaining 2 tablespoons of heavy cream and sprinkle with the demerara sugar. Bake the scones for 20 minutes, turning the baking sheet once, until they are golden at the edges and firm to the touch. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool further.