Although I have made and posted a recipe for chocolate chip scones already, I just found a recipe on Pinterest that is slightly different. These scones have coffee in them, and a chocolate drizzle, instead of a glaze! After stumbling upon them, I immediately wanted to start baking. The recipe makes about 20 tiny scones, or 8-9 large scones. Instead of making the mocha glaze in addition to the mocha scones (let’s not go overboard on the coffee) I just used some of that really yummy melting chocolate that is supposed to be used for dipping strawberries. Happy Baking!
Chocolate Chip Mocha Scones:
For the scones:
2 ¼ cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, frozen
1 cup semisweet chocolate chips
1/2 cup sour cream
1/2 cup strong coffee, room temperature
1 large egg
For the mocha drizzle:
1/4 cup strong coffee
1/4 cup strong coffee
1 ½ cups confectioners’ sugar
2 ounces unsweetened chocolate, melted For the Scones:
For the Scones:
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Use the large holes of a box grater to grate the butter into the flour mixture. Use your fingers to work in butter (mixture should resemble coarse meal), then stir in chocolate chips.
3. In a small bowl, whisk sour cream, coffee and egg until smooth.
4. Stir sour cream mixture into flour mixture until the dough comes together. I typically just use clean hands for this process. Then use your hands to press the dough against the bowl into a ball. The dough will be sticky, but it will come together.
5. Place on a lightly floured work surface. Now at this point you can either pat the dough into an 8-inch circle about 3/4-inch thick and use a sharp knife to cut it into 8 triangles. Or you can pat it into a rectangle, then use a sharp knife to cut 10 even squares. Then cut 10 even squares in half to create 20 smaller triangles.
6. Place scones on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 for smaller triangles and 18-22 minutes for larger triangles.
7. Cool on wire rack. Once scones are cool, prepare the drizzle, or melt your chocolate instead of the drizzle.
For the Mocha Drizzle:
1. In a small bowl, combine coffee and confectioners’ sugar and whisk until smooth. Whisk in melted chocolate until thoroughly combined.
2. Lay a large piece of parchment paper on your work surface, place a wire rack over the parchment paper. Place scones on wire rack. Place chocolate glaze in a large zip top bag, use scissors to snip a small piece of the bag off the corner of the bag.
3. Drizzle chocolate glaze over the scones. Allow glaze to set for about an hour.
Note: I got this recipe from: http://www.mybakingaddiction.com/mocha-scones-recipe/