# @sophia_roe on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C1Co8SrOifU
- **Gondola URL:** https://gondola.cc/posts/67949828-sophia-roe-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/54eb5fc55d.jpg
- **Posted:** 2023-12-19T16:26:38.000+00:00
- **Account Owner:** i am sophia (@sophia_roe) — https://gondola.cc/sophia_roe

## Caption

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.
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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
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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, cover, and let rest in fridge for 30 minutes. To form the biscuits: Turn the dough out onto a lightly floured surface. Using floured hands and rolling pin, roll dough into a half inch thick rectangle, and then fold dough into thirds (envelope fold/ turn) Repeat this process two more times. If at any point butter starts to melt or dough becomes too warm, refrigerate dough. Once you have performed three envelope turns/folds, let dough rest for ten minutes in the refrigerator. To cut biscuits, roll out dough to about a 3/4 thick and using whatever cutter shape you have, press out biscuits. (3 inch squares are my preference) Be sure not to twist the cutter when you’re pressing into the dough using the cutter, as it can keep the biscuits from rising. Just press the cutter straight down on the dough, and then bring the cutter straight back up. Transfer each biscuit to prepared baking sheet, spacing evenly. Place the baking sheet in the freezer for about 20 minutes. Brush with egg wash or maple syrup (both work gorgeously), and bake for 20-22 minutes until golden and gorgeous. *These can also be made ahead, shaped, and cut, and frozen to bake at another time :) #espresso #scone #biscuitbaby

## Stats

- **Views:** 180,071
- **Likes:** 3
- **Shares:** 0
- **Comments:** 80

## Tags

biscuitbaby, scone, espresso

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