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!

• Ready In: 35 mins
• Serves: 32

Ingredients

• 4  cups all-purpose flour
• 4  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon salt
• 1⁄2 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.