MOCHA-CHIP SCONES
Enjoy the taste of mocha in these delightful chocolate scones topped with whipped cream - a perfect treat to your family.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 551, Carbohydrate 53 g, Fat 6 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 361 mg
SANDRA LEE - MOCHA CHIP SCONES
I love the decadence of scones, love coffee, and love chocolate chips! I'm not a huge fan of Sandra Lee on the Food Network, but these scones looked pretty darn good for Semi-Homemade ones made with Bisquick! :) They tasted even better!!! (However, I do think the 3/4 cup of white chocolate chips made this a little too sweet...so I replaced the white with an additional 3/4 cup semi-sweet ones. I also felt that the dough needed an additional teaspoon of vanilla extract. I found the coffee flavor to be far too weak using double strength coffee, so I substituted 4 1/2 tsp instant espresso powder dissolved in 1/4 cup hot tap water. ) Enjoy with coffee or hot chocolate for a sinful breakfast!
Provided by GoodMorningBurger
Categories Scones
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.
- In a large mixing bowl, combine baking mix, sugar, 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 an 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 18-20 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 309.9, Fat 13.9, SaturatedFat 6.2, Cholesterol 41.1, Sodium 462.2, Carbohydrate 44, Fiber 2, Sugar 24, Protein 4.8
MOCHA CHIP PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield One 9-inch pie
Number Of Ingredients 8
Steps:
- In a food processor, chop together the chocolate cookies and melted butter. Press mixture into a 9 inch pie shell and freeze for 10 minutes.
- In a large bowl stir together the ice cream, almonds and chopped candy bar until well combined. Pour mixture into pie crust and freeze for 30 minutes.
- Combine chips and butter in a measuring cup and microwave on high for 1 minute. Stir chocolate mixture and microwave for another 30 seconds if necessary. Drizzle mixture over frozen pie and sprinkle with 2 tablespoons toasted almonds, chill and serve cold
MOCHA PECAN SCONES
My cousin, D'Nise Blanchard, contributed this recipe to our Blanchard family cookbook. Chocolate chips, nuts and espresso powder...YUM! The drizzle of chocolate makes these scones very pretty!
Provided by Seasoned Cook
Categories Scones
Time 35m
Yield 32 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 188.5, Fat 10, SaturatedFat 4.7, Cholesterol 23.8, Sodium 179.3, Carbohydrate 23.5, Fiber 1.4, Sugar 10.2, Protein 3.1
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