I don’t even honestly know that many dads who ever wear ties very often.
But that’s neither here nor there, because this is about breakfast. For fathers.
I decided that this year, Dad gets a super special breakfast, And since the dad I’m speaking of specifically is the Hubster, that means this breakfast needed to have coffee. A lot of it. He loves the stuff.
Now, a big breakfast request ’round these parts tends to be scones. For obvious reasons. I mean, a good scone is an incredible way to start the day. Light, fluffy, and yet, somehow dense and moist. Only lightly sweet, and the perfect way to serve up fresh jam or delicious sauce. What’s not to love?!
Especially when you jam pack them with chocolate and espresso?
Exactly. There’s everything to love. These are perfect for the dads in your life, and an easy and fast way to give them a super special Father’s Day breakfast.
These are a more traditional scone, in that they’re not overly sweet, and actually are more biscuit-like, so I added some rich cream and a healthy sprinkling of sugar to the tops to create a sweet glaze while the scones bake.
I love the idea of placing each scone in a layer of this rich sauce, rather than drizzling it over the top. No real reason…just fancy.
These are some rich, decadent, truly delicious scones. They’re packed with chocolate flavor, just sweet enough to enjoy alone, but perfect with butter, jam, or any other of your favorite scone accompaniments. Plus, the texture is light and perfect. They’re pretty irresistible.
These are crazy easy to make, too, and you can mix them up and shape them the day before, so all you have to do is get up and bake them in the morning.
FOR THE SCONES
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon instant espresso
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into 1/2 inch cubes
1 cup heavy cream, cold
1 tablespoon heavy cream
1 tablespoon sugar
mini chocolate chips
FOR THE SAUCE
1/2 cup espresso or strong brewed coffee
6 tablespoons (75 grams) sugar
1/4 cup (25 grams) cocoa powder
1 ounce (30 grams) semi-sweet chocolate chips
2 tablespoons (30 grams) unsalted butter, cut into 2 pieces
1/2 teaspoon vanilla extract
To make the scones: Preheat your oven to 425 degrees, placing an oven rack in the center.
Add the flour, cocoa, sugar, baking powder, espresso, and salt to the bowl of a food processor. Pulse the ingredients 5 or 6 times to combine. Distribute the butter evenly over the top of the flour mixture and pulse another 5 or 6 times until the butter is cut to about pea sized. Pour in the heavy cream and pulse until the ingredients just come together as a dough. Pour the mixture onto a lightly floured surface and lightly pull any loose pieces together to form a more cohesive dough.
Once your dough is formed, shape it into a disk about an inch thick and 7 to 8 inches across. Using a sharp knife or a dough cutter, cut the disk into eight equal wedges and transfer them onto a baking sheet lined with parchment paper. Lightly brush the tops of the scones with the 1 tablespoon heavy cream. Sprinkle each scone with the tablespoon of sugar, and top with mini chocolate chips, if desired.
Bake for 14 to 16 minutes. Allow to cool on a wire cooling rack for 5-10 minutes before serving.
To make the sauce: Combine the coffee, sugar, and cocoa powder in a small saucepan set over medium high heat and bring to a boil, whisking occasionally. Reduce heat and simmer for about 30 seconds without stirring.
Remove from heat and whisk in the chocolate and butter until smooth. Stir in the vanilla. Allow to cool while the scones bake.
Drizzle the scones with the sauce, and garnish with whipped cream, if desired. Serve warm.
Recipe by Darla