Mocha Pecan Scones Recipes

MOCHA CHIP SCONES

Mocha Chip Scones image

Provided by Sandra Lee

Categories dessert

Time 40m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1/4 cup brewed coffee (recommended: Folgers Gourmet Supreme Roast Coffee), double strength, cooled
2 tablespoons heavy cream
2 large eggs, lightly beaten separately
1 teaspoon vanilla extract
3 1/2 cups baking mix
1/2 cup sugar
3/4 cup white baking chips
3/4 cup chocolate chips
1 tablespoon heavy cream
White decorating sugar or sanding sugar

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 PECAN SCONES

MOCHA PECAN SCONES image

Categories Coffee Breakfast Pastry

Yield 16 scones

Number Of Ingredients 13

Ingredients

2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1/3 cup butter, cut up
1 egg
1/2 cup buttermilk
1 teaspoon instant expresso powder
1/2 cup chopped pecans
1/2 cup mini chocolate chips
1 tablespoon milk
1 tablespoon sugar

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.

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