Apricot & Chocolate Chunk Coffee Scones
When I look back to when I first created Coffee And Champagne, I seriously can't believe how little I knew about food. I mean, I knew close to nothing aside from where the nearest pizza place was. In the few years that have passed, I have not only learned about food, I've rolled up my trendy little sleeves and have gotten my hands filthy. I've learned an incredible amount, so much so that I find myself smirking while writing this. Throughout this website, you will have seen lots of tips, tricks, anecdotes, and thoughtful takeaways that have helped me grow along the way. I'm sure I've said it in the past in some form but indulge me in stressing it, YOUR RECIPES WILL SKYROCKET INEFFABLY THE SECOND YOU START CARING ABOUT WHERE YOUR INGREDIENTS COME FROM.
Yes, go to a green market or a gourmet grocery store. Ask questions. Learn. Taste the difference.
I developed this recipe around the amazing products Brim sent to me. Incredibly excited to try them out first hand, I came up with this recipe concept that incorporated both ground coffee and cold brew coffee concentrate to really explore the wonders of these two different products. "Easy to use" is an understatement. But, that's not the point. The point is that being able to grind and brew my own ingredients for this recipe ensured the freshness, texture, and rich flavor I wanted. I had full control! With any recipe, having as much control as possible is clutch, so I grabbed the reins, turned my new Brim Conical Burr Grinder to its finest precision grind setting, and was able to get a level of control that I didn't know I was missing in the past. That for sure, hands down, no questions asked, took these scones to the next level!
Insider's Tip. To prep for this recipe, and to make sure I made it the highest quality I possibly could, I got to grinding and brewing my own cold brew coffee. I did this using the Brim Conical Burr Grinder and Brim Smart Valve Cold Brew Coffee Maker. Can you believe that up until this point, I didn't actually own a big girl coffee grinder? And, no, you can rest assured that I didn't have a cold brew coffee maker either. I used them for the very first time when making this recipe and have to say IT WAS INCREDIBLY EASY! It was one of those moments where life got easier and better with the push of a button. Suddenly, I had this extra sense of freedom and order in my kitchen. You'll see!
There's a first time for everything
Can You Believe...this is my first time making scones, EVER? Somehow, I always assumed they'd be difficult or super time consuming to make. You know what assuming does...
Well, look how beautifully they came out! I can promise you they taste even better than they look. Don't be intimidated, just commit to this recipe and in no time you're going to be stuffing your face with the most amazing Apricot And Chocolate Chunk Coffee Scones that you will obviously be pairing with your own homemade cup of cold brew!
Don't drink your coffee...
FYI. The timing in the recipe below does not account for the time it takes to brew your own homemade cold brew coffee concentrate. To make your cold brew coffee concentrate, simply add 12 oz of ground coffee to 7 cups of room temperature water and let the coffee brew for 12 to 24 hours. Once the brewing time is up, all you have to do is place the brewing container on the decanter and let it filter out the delicious concentrate for you. So if you're thinking about making these for, say, a special weekend brunch, definitely feel free to get a head start and make your cold brew two days early—BUT MAKE SURE NOT TO DRINK ALL OF IT BEFORE YOU MAKE THIS RECIPE!
Insider's Tip. If you're making these scones for people you are hosting, make your cold brew a few days early, don't drink it at all. Instead, save it for your guests, they'll be super impressed at the effort you put into entertaining them right!
APRICOT & CHOCOLATE CHUNK COFFEE SCONES
1. TO MAKE YOUR SCONES. in your large mixing bowl, whisk together your flour, white sugar, baking powder, finely ground coffee, and salt.
Use your pastry blender to hand cut your frozen butter cubes into your flour mixture. Cut it until you have pea-sized grains in your mixture.
In one of your small mixing bowls, whisk together your heavy cream and vanilla.
Pour your cream mixture into your flour mixture.
Add your finely chopped apricot and chocolate.
Fold using your rubber spatula until your liquid is incorporated. Then use your hands to finish mixing your dough.
Work your dough into a ball.
Line your baking sheet with your silpat.
Place your dough ball on your lined baking sheet.
Flatten your dough ball until it is a 3/4 inch thick round.
Freeze for 1 hour.
Preheat your oven to 400º.
Like a pizza, slice your frozen dough round into 8 triangle wedges. Separate them slightly.
Bake for 15-17 minutes—or until you stick a toothpick in the center of one and it comes out clean.
Place a piece of tin foil under your cooling rack (this will help keep your space clean when you are glazing).
Transfer your scones to your cooling rack.
Let cool to room temperature—about 10 minutes.
2. TO GLAZE YOUR SCONES. in your remaining small mixing bowl, whisk together your confectioner’s sugar, cold brew coffee concentrate, and melted butter until completely smooth.
Holding your whisk at least 6 inches above your scones, wave it back and forth to organically drizzle your glaze onto your scones.
Immediately and liberally, sprinkle your demerara sugar over your glaze before it sets for that awesome look and texture.