Mocha Scones Recipe 445 Food

MOCHA CHIP SCONES

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!

MOCHA HAZELNUT SCONES

Steps:

• Measure milk and stir in instant coffee.
• Put flour, baking powder and salt into a large bowl, stir to mix well.
• Add butter and cut in with a pastry blender or rub in with fingers until the mixture looks like fine granules.
• Add sugar and hazelnuts; toss to distribute evenly.
• Stir in milk mixture,pour into the bowl and stir with a wooden spoon until a soft dough forms.
• Scoop 1/4 cup portions of dough and place about 2 inches apart onto an ungreased cookie sheet.
• Bake at 425ºF for about 15 minutes or until the dough colors, but does not get dark brown.
• Put scones on a dish towel on a wire rack.
• Cover loosely with cloth and cool 1-2 hours before serving.

SANDRA LEE - MOCHA CHIP SCONES

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!

MOCHA PECAN SCONES

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.