Stress baking, again

Anyway, today was one of those days that was beyond exhausting. I competed in the Reinhart student food competition with some classmates, then had Knowledge Bowl practice immediately after. One competition to practice for another. I don't even remember driving to Waukesha for practice. I think I slept-drove. But when I got home, I took the time to make some coffee-chocolate-almond scones, a product I've wanted to try for a week now. I had some chocolate-covered espresso beans left from when I was a Dove Chocolate Discoveries consultant, and wanted to use those in a scone. But when I looked at how many I had, I didn't have enough, though I probably could have made it work. So instead added some coffee granules to the batter, tossed in some chocolate chips and almonds, and brushed with coffee-infused cream. Then I put one espresso bean on each scone. I baked the for about 16 minutes then let them cool. *NOTE: let them cool COMPLETELY before trying to pull them apart* I tried one, and thought the flavor was there, though I didn't like the espresso bean on top. I don't think they would have been good inside the scone either. Maybe it just needed the coffee flavor from the granules and the chocolate from the chips. And of course, almonds, coffee and chocolate are a match made in heaven.

From Betty Crocker's Baking Basics

Ingredients

1 3/4 cup flour

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup cold butter

1 egg

1/2 teaspoon vanilla

4 to 6 tablespoons whipping cream

Additional 1 tablespoon whipping cream

Coffee, to taste (I used about 3 tablespoons, plus some in the whipping cream)

Mini chocolate chips (I used 1 handful)

Almonds (again, about 1 handful)

Directions

1. Heat the oven to 400 degrees. In a large bowl, stir the flour, sugar, baking powder, salt and coffee until mixed. Cut in butter, using a pastry blender or fork, until mixture looks like fine crumbs.

2. In a small bowl, beat the egg with a fork until yolk and white are mixed. Using a fork, stir the egg, vanilla and just enough of the 4 to 6 tablespoons whipping cream into the flour mixture until mixture forms a soft dough and leaves the side of bowl. Add the chocolate chips.

3. Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface, gently roll in the flour to coat. Knead dough, and knead in almonds.

4. Place the dough on an ungreased cookie sheet. Roll the dough with a rolling pin or pat dough with fingers into an 8-inch round. Using a sharp knife that has been dipped in flour, cut dough round into 8 wedges, but do not separate. Brush 1 tablespoon whipping cream over wedges, using a pastry brush.

5. Bake 14-16 minutes or until light golden brown. Immediately remove the cookie sheet to a cooling rack; carefully separate wedges. Serve warm.

I think it's time for bed. It was such a busy day. I'll post pictures and a review of the competition another day. I just need to unwind and clear my mind of all that.