Espresso Chocolate Chip Scones

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 2 tablespoons brown sugar
  • 1/4 cup unsalted butter, cold and chopped
  • 2/3 cup buttermilk
  • 2 tablespoons instant espresso
  • 1 cup mini chocolate chips
  1. Preheat oven to 450 degrees.
  2. Sift dry ingredients into a bowl.
  3. Add the butter and using a pastry blender, mix into the flour mixture until the size of peas.
  4. Add the instant espresso to the buttermilk, and then slowly fold into the dr
  5. y ingredients.
  6. Add the chocolate chips.
  7. Form into 8 scones and bake for 15 minutes.
  8. Serve immediately.

Yields: 8 scones

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