Equipment
Ingredients
Brown Butter
- 115 g unsalted butter, cubed
Dry Ingredients
- 300 g all-purpose flour
- 80 g light brown sugar, packed
- 10 g baking powder
- 3 g fine sea salt
Wet Ingredients & Mix-ins
- 130 ml heavy cream, cold
- 30 ml brewed espresso shot, room temperature
- 6 ml vanilla extract
- 150 g dark chocolate (70%), chopped into chunks
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 445 kcal
- Protein
- 6 g
- Carbohydrates
- 49 g
- Fat
- 25 g
- Fiber
- 3 g
- Sugar
- 17 g
- Sodium
- 290 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 50 mg
- Potassium
- 193 mg
- Calcium
- 113 mg
- Iron
- 1.9 mg
- Magnesium
- 47 mg
- Phosphorus
- 130 mg
- Zinc
- 0.8 mg
- Vitamin A
- 166 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.7 mg
- Folate
- 11 mcg
- Water
- 21 g
- Alcohol
- 0 g
- Caffeine
- 16 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the cubed butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter foams, the milk solids turn golden brown, and it smells nutty. Immediately transfer to a heatproof bowl to stop cooking. Let cool to room temperature (about 15-20 minutes).
Preheat your oven to 205°C/400°F and line a baking sheet with parchment paper. Brew your espresso shot and set aside to cool slightly.
In a large bowl, whisk together the flour, light brown sugar, baking powder, and salt until uniform and no lumps of sugar remain.
Whisk the vanilla extract, heavy cream, and the espresso shot into the cooled brown butter until combined.
Pour the wet mixture into the dry ingredients. Mix gently with a fork until a shaggy dough forms. Fold in the chocolate chunks just before the dough comes together.
Turn onto a floured surface. Pat into a disc 20cm in diameter and 2.5cm thick. Slice into 8 wedges.
Place on the baking sheet and freeze for 15 minutes to chill the fats before baking.
Bake for 18-22 minutes, or until the tops are golden brown and edges look set. Cool on a wire rack.
Chef's Notes
- By replacing dry espresso powder with a liquid shot, the heavy cream was reduced to 130ml to maintain the ideal hydration level of the dough.
- Light brown sugar provides a slightly milder caramel note than dark, but ensures the scone remains just as moist.
- Ensure your espresso shot has cooled to room temperature before adding it to the cream and butter to prevent the butter from melting or the cream from curdling.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Freeze unbaked wedges for best results.
Reheating: Warm in a 150°C/300°F oven for 5-8 minutes to refresh the crust.
Cultural Context
This remix combines the modern espresso bar technique of pulling fresh shots with traditional pastry methods, creating a deeper, more rounded coffee profile than instant alternatives.
