Mocha Scones Recipe 445

Steps:

• For the Scones: Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Use the large holes of a box grater to grate the butter into the flour mixture. Use your fingers to work in butter (mixture should resemble coarse meal), then stir in chocolate chips. In a small bowl, whisk sour cream, coffee and egg until smooth. Stir sour cream mixture into flour mixture until the dough comes together. Then use your hands to press the dough against the bowl into a ball. The dough will be sticky, but it will come together. Place on a lightly floured work surface. Now at this point you can either pat the dough into an 8-inch circle about 3/4-inch thick and use a sharp knife to cut it into 8 triangles. Or you can pat it into a rectangle, then use a sharp knife to cut 10 even squares. Then cut 10 even squares in half to create 20 smaller triangles. Place scones on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 for smaller triangles and 18-22 minutes for larger triangles. Cool on wire rack. Once scones are cool, prepare the glaze. For the Mocha Glaze: In a small bowl, combine coffee and confectioners' sugar and whisk until smooth. Whisk in melted chocolate until thoroughly combined. Lay a large piece of parchment paper on your work surface, place a wire rack over the parchment paper. Place scones on wire rack. Place chocolate glaze in a large zip top bag, use scissors to snip a small piece of the bag off the corner of the bag. Drizzle chocolate glaze over the scones. Allow glaze to set for about an hour. Notes: - Store scones at room temperature for up to 3 days.

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.

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:

• 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. Lightly grease a large baking sheet or line with parchment paper; set aside.
• In a medium bowl combine flour, the 1/2 cup oats, sugar, cocoa powder, espresso powder, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
• In a medium bowl combine yogurt and egg white. Stir in chocolate pieces. Add yogurt mixture all at once to flour mixture; stir just until moistened.
• Turn out dough on a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into an 8x6-inch rectangle. Cut rectangle crosswise into 4 strips. Cut each strip into 3 rectangles to make 12 pieces.
• Place dough pieces 1 inch apart on prepared baking sheet. If desired, sprinkle with additional rolled oats. Bake for 13 to 15 minutes or until tops are set. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm.