Mocha Pecan Scones Recipes

Steps:

• Mix dry ingredients. Combine buttermilk, egg, and espresso powder. Add liquid ingredients to dry ingredients. Add pecans and chips. Knead 5 to 6 times. Divide in half. Pat into 6 inch circles. Cut into 8 wedges. Brush with 1 tablespoon milk and sprinkle with 1 tablespoon sugar. Place on a lightly greased cookie sheet. Bake at 425 degrees for 12-15 minutes.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside.
• Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal.
• Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.)
• Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely.
• Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges.

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.
• In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips.
• Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside.
• In a small bowl, combine 1 tablespoon cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkle with sanding sugar.
• Bake for 18 to 20 minutes or until golden brown. Serve warm with butter!

Steps:

• In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight.
• Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners' sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; place in freezer to keep cold. Place pecans in a shallow bowl., Working quickly, scoop ice cream with a melon baller to make 3/4-in. balls; immediately roll in pecans. Place on prepared pan; freeze at least 1 hour or until firm., In a microwave, melt chocolate chips and butter; stir until smooth. Stir in coffee granules until dissolved; cool completely., Working quickly and in batches, use a toothpick to dip ice cream balls into chocolate mixture; allow excess to drip off. Place on a waxed paper-lined pan; remove toothpick. Return to freezer; freeze until set. For longer storage, transfer bonbons to a covered freezer container and return to freezer.

Steps:

• In a large bowl, combine the wafer crumbs, 2 cups confectioners' sugar, pecans and cocoa. Stir in milk and coffee (mixture will be sticky)., With hands dusted in confectioners' sugar, shape dough into 3/4-in. balls; roll in remaining confectioners' sugar or additional baking cocoa if desired. Store in an airtight container.

Steps:

• Combine first 5 ingredients. Cut in butter with a pastry blender (or two knives) until crumbly.
• Combine buttermilk, egg and espresso powder. Stir until powder dissolves. Add buttermilk mixture, nuts and 1 cup chocolate chips to dry ingredients, stirring until just moistened.
• Turn dough onto a lightly floured surface and knead 5 or 6 times. Divide dough into 4 parts; pat out each part into a 6 inch circle. Cut each circle into 8 wedges and place wedges 2 inch apart on lightly greased baking sheets. Brush with milk and sprinkle with 2 tablespoons sugar.
• Bake at 425 degrees for 12 to 15 minutes or until scones are lightly browned.
• Place 1 cup chocolate chips in a small, heavy-duty Ziploc bag and submerge in hot water until melted. Snip a tiny hole in the corner of the bag and drizzle over scones.

Steps:

• Preheat oven to 400 F.
• For the crust, cut the butter into the flour with a pastry knife until the mixture resembles coarse cornmeal.
• Add about 3 Tbsp water and combine until dough forms a ball.
• Roll it out on lightly floured board.
• Place crust in 9-inch pie plate and crimp the edges.
• To make filling, place all of the filling ingredients, except the pecans, into a blender or food processor and puree until the chocolate chips are completely ground up and everything is smooth.
• Pour the filling over the pecans in a bowl, and stir just enough to coat the nuts.
• Pour the filling into the pie shell.
• Bake at 400 F for 10 minutes, then reduce heat to 350 F and bake another 30 minutes or until the filling is set but still moist.
• Cool completely before cutting.

Steps:

• Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk cream and 3 tablespoons maple syrup together in a bowl.
• Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
• Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
• Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
• Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
• While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
• Drizzle glaze over scones.

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In small bowl, stir coffee powder into 1 cup whipping cream; set aside.
• In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in chocolate chips and reserved whipping cream mixture just until dry ingredients are moistened and dough leaves sides of bowl and forms a ball.
• On cookie sheet, pat dough into 9-inch round. With sharp knife dipped in flour, cut round into 8 wedges, but do not separate wedges. Brush with 1 tablespoon whipping cream; sprinkle with 1 tablespoon sugar.
• Bake 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully cut to separate wedges. Serve warm and top with whipped cream and additional chocolate chips.