Hojicha and Chocolate Scones
Scones are a style of pastries that fall somewhere between bread and cake. Traditionally from the UK, they are inseparable companions of tea. For lovers of English tea and "afternoon tea" this recipe for Hojicha and chocolate scones is sure to please. They also make an excellent breakfast for starting the day on a sweet note!
Try one of these teas with your scones: Kevin’s Breakfast Blend, Kenya Kengaita or Cumbre Bitaco.
- 3 cups (300 g) all-purpose flour.
- ¼ cup (50 g) sugar
- 1 Tbsp (15 g) baking powder
- ¼ tsp (1 g) salt
- 2 Tbsp (30g) of Hojicha powder.
- ½ cup (100g) of dark chocolate chips.
- 1 Tbsp of maple syrup.
- ½ cup (115 g) cold unsalted butter.
- ½ cup (125 ml) whipping cream room temperature.
- ¼ cup (60 ml) 2% milk room temperature.
- 1 large egg
- Preheat the oven to 375 F and line a baking tray with parchment paper.
- Sift the flour, sugar, baking powder and salt into a large bowl. Dice the butter and cover evenly with flour mix. Then knead the butter while regularly adding flour mix. Little by little the mixture will become more and more sandy in texture. At this point rub the paste between your palms to crumble it. Try to be quick and do not to manipulate the butter for too long to avoid the butter melting.
- In a separate bowl, whisk the cream, milk, the maple syrup and the Hojicha powder together, before adding the egg. Add this gradually to the flour mixture and gently stir to bring the dough together, turning out onto a work surface to complete kneading it with your hands. Flatten the dough out and press the chocolate chips into the dough, folding it over and flattening it out two to three times to incorporate the chocolate.
- Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges, like a pizza, and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool before serving warm with fresh cream and jam.
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