Chocolate Coffee Scones

Chocolate Coffee Scones

1. First, extract 60ml of espresso and set aside.
You can also use 4 grams of pure black coffee powder and 60 milliliters of hot water instead of espresso.

2. Put the softened butter at room temperature in a basin, add 2 grams of salt

3. Add 40 grams of white sugar (I replaced it directly with sugar substitutes)

4. Manual whisk for quick and even whipping

5. Add 30 grams of whole egg liquid

6. Add 60ml espresso

7. Stir well

8. Mix 180 grams of low-gluten flour, 20 grams of cocoa powder, and 5 grams of baking powder and sift into the butter basin.

9. Stir well

10. The dough is a little wet, so use a spatula to sort it out and divide it into 2 portions, each about 250 grams

11. Take a piece of dough and place it on greased paper and sprinkle a little dry flour to prevent sticking.

12. Flatten

13. Cut into 8 pieces as shown in the picture, and do the same for the other dough.

14. Place it on the baking tray and brush with a layer of egg liquid

15. Sprinkle a bit of chopped walnuts

16. Put it in the middle of the preheated oven, and bake at 190 degrees for 12-14 minutes.

17. It's delicious

18. It is soft right out of the oven, and can be eaten until warm. The outside is crispy and the inside is soft, with a mixed aroma of coffee and chocolate. Afternoon tea and breakfast are a very quick snack ☕