chocolate chip espresso scones〰️ My obsession with scones/biscuits is no surprise, but these chocolate chip espresso scones may be the ones to surprise you. They’re somehow savory and sweet all at the same time. They’re craggy and tender and fluffy and also have enough structure for filling. You can slather them in butter or even use them as a base for a vegan or non-vegan bacon, egg and cheese (I’m serious, don’t knock it until you try it. They whip up fast, and freeze gorgeously. — — 3 cups all-purpose flour 2 sticks butter (226g) cut into small chunks 1 tbsp baking powder 1/4 tsp baking soda 3 tsp kosher salt 2 tsp instant espresso (8g) 1/4 cup sugar 1 cup chocolate chips 1 cup buttermilk — — Preheat oven to 425 degrees. Mix all dry ingredients together in a bowl. Work the butter into the dry flour mixture until mixture resembles wet sand. Make a well in the center and add the buttermilk and chocolate chips. Mix gently until shaggy dough comes together. Form into large disk, cove...