Go Back
Concha Scones
Print Recipe

Concha Scones

Concha Scones combine two amazing baked treats traditional Mexican conchas and scones. They're perfect for breakfast or brunch with coffee!
Prep Time20 minutes
Cook Time15 minutes
Chilling Time30 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: British, Mexican
Keyword: Baking, Breads, Quick Breads
Servings: 9
Author: Jonathan Melendez

Equipment

  • Mixing bowl
  • Pastry cutter
  • Round biscuit cutter
  • Baking sheet
  • Rolling Pin

Ingredients

Scones:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons very cold unsalted butter diced
  • 2/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 large egg

Topping:

  • 1/2 cup vegetable shortening
  • 1 cup powdered sugar
  • 1 cup all-purpose flour
  • 2 1/2 teaspoons cocoa powder

Instructions

  • For the scones, in a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Add the cold butter and cut in with a pastry blender until the butter resembles coarse crumbs.
  • In a separate bowl, whisk together the buttermilk, vanilla and egg. Pour into the dry mixture and stir until the dough roughly comes together. Transfer to a lightly floured work surface and knead a few times until it comes together and is relatively smooth. Try not to overwork it as the scones will be dry and not rise as high.
  • Roll the dough to about an inch thick and use a 2 1/2-inch round cutter to cut about 7 circles. Re-roll the scraps and cut out another 2. Place the scones on a baking sheet lined with parchment paper about 2-inches apart. Chill for at least 30 minutes.
  • In the meantime, for the topping, cream together the shortening with the powdered sugar until light and fluffy. Add the flour and mix until the dough comes together. Remove half, wrap in plastic and set aside. Mix in the cocoa powder to the remaining dough until well combined. Wrap in plastic as well and let rest.
  • Preheat oven to 425°F.
  • Roll out each topping on a lightly floured work surface to about 1/2-inch thick and use a 2 1/2-inch round cutter to cut out 9 rounds. Make slights on top with a pairing knife or use a concha cutter and place on top of the chilled scones.
  • Bake until puffed up and golden brown, about 13 to 15 minutes. Remove from the oven and allow to cool before serving. Enjoy!