Scones are such a delightful breakfast or teatime treat. I have enjoyed scones in many places, but there is nothing like the Mocha Scone from Jeannine’s in Santa Barbara and these Mocha Scones with Espresso Glaze are my best rendition of this recipe, and can be made right at home.
Scones are pretty much a bowl-one wonder. You mix the dry ingredients, cut in the butter and add the liquids to the center. What makes these Mocha Scones so tasty is the espresso powder and brewed coffee to heighten the chocolate flavors. I use Valrhona Cocoa Powder to add a fragrant chocolate touch to the dough and fold in semi-sweet chocolate chips.
I always put my scones in the freezer before baking, so the scones keep their shape and the butter achieves maximum lift in the oven. After baking, a simple glaze adds another layer of yum with an additional hit of espresso powder and coffee. These scones will freeze for up to 1 month, but I doubt there will any leftovers because they are so hard to resist.
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Ingredients
Scones
1 1/2 cups all purpose flour
1/2 cup cocoa powder
2 1/2 teaspoon baking powder
2 1/2 teaspoon espresso powder + more for dusting
1/2 teaspoon salt
10 tablespoon butter, cold
1 cup good semi-sweet chocolate chips
1 egg
1/2 cup half & half
1/3 cup brewed coffee, room temperature
Glaze
1 1/2 cups powdered sugar
1/3 cup brewed coffee, room temperature
1 teaspoon vanilla extract
1 tablespoon espresso powder
(Makes 6 Scones)
To Prepare:
1. Preheat oven to 400 degrees. In a large bowl, whisk together flour, cocoa powder, baking powder, espresso powder and salt.
2. Dice butter and add it to dry ingredients. Using a pastry blender or two forks, mix the butter into the dry ingredients, creating coarse crumbs.
3. Pour in chocolate chips and toss to coat. Make a well in the center and add egg, half & half and coffee. Stir to combine and pour dough onto a cocoa dusted counter top.
4. Shape dough into a disc and slice into 6 wedges. Place wedges on a silpat or parchment lined baking sheet. Place sheet pan in freezer for 20 minutes. Remove and bake in oven for 20 minutes. Let scones cool on the pan for 12 minutes.
5. Place scones on a rack over a sheet pan. In a bowl, whisk together powdered sugar, coffee and vanilla extract. Add espresso powder and whisk until smooth.
6. Spoon 2 tablespoons of glaze over each scone. Serve with a espresso or brewed coffee. Enjoy!
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