Ahhh… the weekend — a chance to shed office routine, silence the work phone, and let a different side of yourself come out. Sometimes that means bending the rules a little.
My weekend alter ego is Kandi. Yes, spelled with a ‘K’. Call it playfulness. Call it curiosity. Either way, she knows how to enjoy herself.
Kandi isn’t known for sleeping late every weekend, but she’s certainly guilty of it after an indulgent night. To her, that’s what weekends are for — and brunch is an essential part of the ritual.
Brunch is Kandi’s favorite: a smart mash-up of breakfast and lunch that lets you enjoy eggs alongside heartier fare like steak and asparagus — or, in her case, something decidedly sweeter.
As Kandi likes to say, why not satisfy two cravings with one scone? She loves breaking the rules in the kitchen — but always for the right reasons. Case in point: chocolate for brunch, in a triple threat form.
These are chocolate scones filled with coffee-flavored chocolate chips and finished with a chocolate-cinnamon glaze — all made from scratch and served warm. Coffee Chocolate Chip Scones, exactly as she intended.
I usually prefer tea in many forms — hot, iced, infused, and even baked into treats — but for Kandi I gladly make exceptions. These scones even made a coffee skeptic like me briefly rethink my allegiance.
She truly lives up to her name, and the mister can vouch for that.
In true Kandi fashion, she managed to include breakfast, lunch and dessert in one concept — a playful “brunchsert” if you will.
This sweet, caffeinated delight left me blissfully overwhelmed. I’ll be back in a few days once I recover from the sugar-high.
Chocolate & Coffee Combos:
Chocolate Cake With A Kick
Chocolate Orange Coffee Bavarian Cream
Chocolate Espresso Giraffe
I Sugar Coat It
Coffee Chocolate Chip Scones with Chocolate Cinnamon Glaze
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 1 dozen
Course: Breakfast
IngredientsMethod
Ingredients
Scones
- 160 ml table cream
- 1 large egg
- 5 g pure vanilla extract
- 175 g unbleached all-purpose flour
- 30 g unsweetened dutch-processed cocoa powder
- 100 g granulated sugar
- 9 g baking powder
- 2.5 g ground cinnamon
- 1 g table salt
- 80 g unsalted butter cold and cut into cubes
- 100 g Hershey’s CHIPITS® Coffee Flavored Chips
Glaze (optional)
- 20 g cocoa powder
- 25 g confectioner’s sugar
- 1 g ground cinnamon
- 60 ml table cream more or less to your preferred consistency
Method
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Preheat oven to 375ºF. Line two baking sheets with silicone mats or parchment paper.
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In a bowl, whisk together the cream, egg, and vanilla extract. Set aside.
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Sift together the dry ingredients into a mixing bowl.
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Use a pastry cutter to cut the cold butter into the flour mixture until it resembles coarse crumbs. Stir in the coffee-flavored chips.
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Add the cream mixture and mix just until the dough comes together; avoid overmixing.
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Lightly flour a work surface and knead the dough briefly. Shape it into a disk, then cut into 10–12 wedges depending on desired size.
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Place the wedges on the prepared sheets and brush a little cream on top of each piece.
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Bake about 18–20 minutes. The scones should be firm at the edges with a slightly soft center.
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Remove from the oven and cool on a wire rack for a few minutes before applying the glaze, if desired.