Espresso Chocolate Chip Scones | #110

Hello everyone! Today I am making espresso flavored scones filled with chopped chocolate and topped with dark chocolate ganache! Full recipe here: https://milkbreadandhoney.com/2025/03... As always, there are subtitles available if you'd like to follow along with what's happening on screen. Recipe: 2 cups (240g) all-purpose flour 1/2 cup (100g) granulated sugar 1 1/2 tbsp baking powder 1 tsp baking soda heaping 1/4 tsp salt 1/2 cup (113g/1 stick) salted butter, frozen for 15 minutes 1/4 cup + 1 tbsp (70g) heavy cream 1/2 cup (113g) full-fat greek yogurt 1 egg 1 1/2 - 2 tbsp espresso powder (to taste) 1/2 cup (85g) chocolate chips, chopped (or mini chips) Ganache (optional): 1/2 cup (113g) heavy cream 1/2 tbsp (7g) salted butter 1/2 cup (85g) chocolate of choice (I used dark chips) Directions: In a large bowl combine the flour, sugar, baking powder, baking soda and salt with a fork. Use the large hole side of a box grater to grate the semi-frozen butter over the flour mixture. Use the fork to combine, then use your hands to make sure there are no butter pieces bigger than a chickpea. Make a well in the center, then set in the fridge. In a liquid measuring cup or bowl whisk the cream, egg, yogurt and espresso powder together until smooth. Pour into the well in the dry mix and stir until a somewhat cohesive dough forms. Add the chocolate and fold together a few times. Flour a worksurface and turn the dough out onto it. Flour the dough and pat it out into an 8 or 9" round. Cut into 8 equal slices, then brush off the excess flour and transfer the slices to a parchment or silicone lined baking sheet. Cover and chill for at least 30 minutes. Once chilled, preheat oven to 400F and bake for 12-18 minutes or until browned on top and the center springs back when very gently pressed. Let cool completely. For the ganache, simply combine the cream and butter in a microwave-safe vessel and microwave until it just begins to bubble, around 45 seconds - 1 minute. Add in the chocolate and let it sit for 2 minutes before whisking until smooth. Chill, stirring every 20 minutes until thickened but still easily spreadable. Spread or pipe over cooled scones, then enjoy! These will last for 3 days at room temperature if stored properly, or 1 week in the fridge. My Tools: Sheet Pans: https://amzn.to/3VX7arO Silicone Mats: https://amzn.to/49X4mk9 Cookie Rings: https://amzn.to/4iUlOcZ Offset Spatula: https://amzn.to/4b1QwvN Medium Bowl: https://amzn.to/4a7gOOf Liquid Measuring Cup: https://amzn.to/3W35DAh Bench Scraper: https://amzn.to/3ZWDY5o Thank you for watching! If you liked the video, please consider subscribing! If you have any suggestions for what I should make next please put them in the comments below!