2 heaping teaspoons Medaglia D'Oro instant espresso powder
3 cups all purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
3/4 teaspoons kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
3/4 cup Hershey's semisweet chocolate chips
1 1/4 cups buttermilk
1/2 teaspoon pure vanilla extract
1/4 cup heavy cream (for brushing)
1/4 cup sugar (for sprinkling)
Preheat the oven to 425°F.
Dissolve the espresso powder in 1 tablespoon hot water. Set it aside.
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt.
With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. add the chocolate chips and combine well, so that they are evenly distributed throughout the dry mixture.
Make a well in the center of the dry ingredients, and pour the buttermilk, espresso, and vanilla extract into the well. Combine the ingredients until all the dry mixture is wet, but do not knead!
Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a rectangle about 1½ inches thick. using a dough cutter, cut the scones into wedges mea sur ing about 3½ × 4 inches, & lay them on a nonstick baking sheet.
Gather the remaining dough together lightly to cut out more scones— just don’t knead the dough too much.
Brush the top of each scone liberally with heavy cream and then sprinkle with sugar.
Bake the scones for about 12 minutes, or until lightly browned.