Dark Chocolate Espresso-Glazed Buttermilk Scones

I promise these are unlike any scones you've had.

a) They are not hard as a rock.

b) They are not dry and doughy.

c) They are not rolled and cut.

d) They ARE soft and fluffy.

e) They ARE light as air.

f) They ARE drop scones so no rolling pin or cookie cutter required.

Have I got your attention yet? Drop scones are different from the usual in that the dough is wet to yield soft, tender and fluffy scones instead of dense, dry and crumbly scones.

Instead of kneading, rolling and cutting the dough, you simply use an ice cream scoop or two large spoons to drop mounds of dough onto the baking sheet.

When they're baked, you'll see just how light and fluffy they are! They're so moist that you actually don't need any cream or jam with these, but I wouldn't stop you if you tried.

The ultimate touch is the espresso glaze over top - that is everything here.

These Dark Chocolate Buttermilk Scones are so simple to put together that you can be eating these warm fluffy scones in under 30 minutes. I think it's a great way to start Christmas morning with hot chocolate or your cup of coffee. I really hope you make them and report back if you do to let me know how this way of making scones changes your life!

This recipe comes from my latest cookbook "Scientifically Sweet: Chocolate". 

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Dark Chocolate Chunk Buttermilk Sconesmakes 8 scones

2 cups (284g) all-purpose flour plus extra for shaping (for extra soft scones, substitute 1 cup of all-purpose flour with unbleached pastry flour)1 ½ teaspoon baking powder½ teaspoon baking soda¼ cup (50g) granulated sugar½ teaspoon salt7 tablespoon (100g) cold unsalted butter, cut into small cubes3 oz (85g) dark chocolate chunks¾ cup (175ml) cold buttermilk1 large cold egg1 tablespoon (15ml) honey1 tablespoon milk for brushingcoarse sugar for sprinkling

Glaze:
1 cup (120g) icing sugar
3-4 teaspoon milk
1 teaspoon espresso powder

Preheat your oven to 375°F and line a large baking tray with parchment paper.
Sift flour, baking powder, baking soda, sugar and salt into a large bowl. Add cold butter and rub it in with your fingertips until it resembles coarse crumbs with some slightly larger oat flake-sized pieces. Stir through chocolate chunks.
Whisk together buttermilk, egg and honey in a small bowl and add to flour mixture. Fold together gently using a spatula until just moistened enough to come together. Do not over-mix – there will be spots of dry and wet dough. Generously dust your work surface with flour and turn the mixture out onto it. Do not knead or fold! Dredge the soft, wet dough with more flour and pat it down to about 1 inch thick, pressing in loose bits as necessary. Brush off excess flour with a pastry brush and then cut out circles with a 2 ¾-inch round cutter. Press scraps together and cut out 2 more rounds. Alternatively, use an ice cream scoop or two spoons to drop mounds of dough onto prepared baking sheet.
Brush tops lightly with milk and sprinkle generously with coarse sugar. Bake for 16-18 minutes or until evenly browned and sound hollow when tapped from the bottom. Transfer scones to a wire rack to cool slightly and enjoy with jam or thick cream.