Mocha Pecan Scones

Seasoned Cook's Note:

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!

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 32

• 4 cups all-purpose flour
• 4 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup sugar
• 2⁄3; cup butter , cut up
• 1 cup buttermilk
• 2 large eggs , lightly beaten
• 2 teaspoons espresso powder
• 1 cup pecans , chopped
• 2 cups chocolate chips , divided
• 2 tablespoons milk
• 2 tablespoons sugar

Directions:

1. Combine first 5 ingredients. Cut in butter with a pastry blender (or two knives) until crumbly.
2. 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.
3. 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.
4. Bake at 425 degrees for 12 to 15 minutes or until scones are lightly browned.
5. 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.

Reviews

[Maito]

These are yummy! I halved both amounts of chocolate so the scones wouldn't be so rich, and that worked well for us. I didn't have espresso, so I used instant coffee powder at double the amount. It was so subtle - I think I would triple what I did next time. Thanks!