• Recipes
• Beverages
• Coffee
• Espresso-chocolate buckwheat scones with lemon butter

I’ve developed a habit of wanting something sweet with my morning cup of coffee. The problem is that many breakfast pastries are overly sweet and just not worth the calories. It’s hard to beat buttery scones with coffee -- so I set out to create a version that would fulfill my sweet tooth and be worth the indulgence. <br /> <br />I turned to my mom’s raisin scones with lemon butter that she’s been making for years. To make the perfect accompaniment to my morning coffee, I wanted scones where espresso would take center stage. So I added a full tablespoon of espresso powder to my mom’s recipe...trust me, no supporting role for espresso here. And then for added flavor and complexity, I swapped out some of the all-purpose flour for buckwheat flour, and then threw in dark chocolate chunks for good measure. <br /> <br />Whatever you do, don’t skip the lemon butter: the bright acidity makes a good match for the rich roasted flavor of the scones. <br />

Share: