One thing that I have always had a problem with is giving myself much more to do than I know I can handle. I always find myself juggling twenty things at once and end up falling behind on it all. I was finding myself stressed out constantly and never feeling like I could catch my own breath. And to be honest, I started to feel a little broken.
I decided that I didn’t want to, that I couldn’t, spend my time that way anymore. I needed to feel calm again. I needed to feel whole again.
Recently I have been making a very conscious effort to slow down and not overload myself and I am still struggling with it. Every week I try to do only what I have time for and forget about the things that aren’t completely necessary.
Luckily I have a wonderful husband who helps me and provides an amazing level of support that I have never been given before. I am a very independent person and I always have been, but it has been so wonderful having someone to experience it all with.
I would like to end this by saying, don’t overwhelm yourself. Take your time and enjoy every moment.
Now onto this weeks recipe. Espresso and Dark Chocolate Scones. These scones are tender, flaky,, buttery, have hints of espresso, and have gooey pockets of dark chocolate.
They are simple and quick to make, coming together in under an hour! In this recipe I chose to use a stand mixer because I don’t have a pastry cutter and I have naturally warm hands, not good when making pastry. If you don’t have a stand mixer a pastry cutter will do just fine.
As always, I recommend using high quality dark chocolate bars and chopping them up into medium-large chunks. The chocolate in this recipe is very important because it provides gooey pockets of chocolate throughout the scones. It creates the perfect balance of textures.
The next ingredient is Espresso Powder. A simple ingredient but often times people get it wrong. Do NOT use instant coffee as it is a completely different thing. Try finding a good quality one which you should be able to find at most grocery stores, specialty shops, and online (Amazon). The espresso in this recipe is subtle but important. Chocolate and Espresso compliment each other so you don’t want to skimp on this ingredient.
I hope you enjoyed this weeks recipe. If you try it please share your photos with my on Instagram (@acommonkitchen). I would love to hear from you! Have a wonderful and well balanced week everyone. Xx
Espresso and Dark Chocolate Scones
4 Cups All Purpose Flour
2 Tablespoons Baking Powder
2 Tablespoons White Granulated Sugar
2 Teaspoons Kosher Salt
24 Tablespoons (3 Sticks) Cold Unsalted Butter, cut into ½” cubes
4 Eggs, lightly whisked
1 Cup Cold Heavy Cream (very cold)
1 Teaspoon Pure Vanilla Extract
8 Ounces Dark Chocolate, roughly chopped
2 Teaspoons Espresso Powder
1 Egg + 1 Teaspoon Heavy Cream, lightly whisked (for the egg wash)
2 Tablespoons Coarse Raw Cane Sugar (for dusting)
Preheat oven to 400ºf and line two large baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, sugar, and salt and mix on low speed to evenly combine the dry ingredients. Stop the mixer and add in the butter. Mix on low speed until the butter is broken up into pieces that are pea-sized. Do not let the butter get smaller than pea-sized.
In a large measuring cup (you can also use a bowl), combine the four eggs, heavy cream, and vanilla extract and mix until combined. With the mixer off, add in the egg/cream mixture all at once. Turn the mixer on to low and mix just until the dough comes together. Stop the mixer and sprinkle in the chocolate and espresso powder. Mix on low again until just combined— do not over mix!
Heavily flour a clean work surface and dump the dough out onto it. Knead the dough 3-4 times just until it comes together. Using a 3 inch round biscuit cutter, cut out as many rounds as you can and place them about 2 inches apart. Once you have cut out as many rounds as possible, carefully knead the dough together once more and cut out as many more as you can. Only re-knead the dough one time or else the butter will become too soft and melt.
Once all of the scones are on the baking sheets, brush them with the egg wash and sprinkle with the raw cane sugar.
Place the baking sheets into the oven and bake the scones for 30 minutes, rotating the pans halfway through.
Let the scones cool slightly before serving. Enjoy!