Mocha-pecan scones
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All purpose flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | cup | Sugar |
| ⅓ | cup | Butter, cut up |
| ½ | cup | Buttermilk |
| 1 | large | Egg, lightly beaten |
| 1 | teaspoon | Instant espresso powder |
| ½ | cup | Chopped pecans |
| ½ | cup | Semisweet chocolate mini-morsels, optional |
| 1 | tablespoon | Milk |
| 1 | tablespoon | Sugar |
| ½ | cup | Semisweet chocolate mini-morsels |
Directions
The February 1997 issue of Southern Living had an article about scones and some wonderful scone recipes. Here are a couple...
Combine first 5 ingredients; cut in butter with a pastry blender until crumbly. Combine buttermlik, egg and espresso powder; stir until powder dissolves. Add buttermilk mixture, pecans, and if desired, ½ cup mini-morsels to dry ingredients, stirring just until moistened. Turn dough out onto a lightly-floured surface; knead 5 or 6 times. Divide dough in half; roll or pat each portion into a 6-inch circle. Cut each circle into 8 wedges, and place wedges 1 inch apart on lightly greased baking sheets.
Brush with milk, and sprinkle with 1 TBL sugar. Bake at 425 degrees for 12 to 15 minutes or until scones are lightly browned.
Place ½ cup mini-morsels in a small heavy-duty zip-top plastic bag; seal.
Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner of bag, and drizzle over warm scones. Yield: 16 servings Posted to EAT-L Digest 02 Mar 97 by PPFQP@... on Mar 2, 1997.