MOCHA CHIP COOKIE SCONES

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 1 3/4 c. flour
  • 1/2 c. sugar
  • 1 Tb. non-alkalized unsweetened cocoa powder
  • 2 1/2 tsp. instant espresso powder
  • 1 tsp. cream of tartar
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 c. unsalted butter, chilled
  • 1/3 c. buttermilk
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • 6 oz. finely chopped bittersweet chocolate (see Note)

Directions

  • Preheat oven to 375ºF. Lightly butter a baking sheet.
  • In large bowl, stir together flour, sugar, cocoa, espresso powder, cream of tartar, baking soda and salt.
  • Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs.
  • In small bowl, stir together buttermilk, egg and vanilla. Add milk mixture to flour mixture and stir to combine. The dough will be very sticky. Stir in chocolate 'til evenly distributed.
  • Using a 1/3 c. measuring cup, drop dough onto prepared baking sheet, leaving about 4" between scones. Bake for 25-30 min. or 'til cake tester or toothpick inserted in center of scone comes out clean.
  • Remove baking sheet to wire rack and cool for 5 min. Using a spatula transfer scones to wire rack to cool. Serve warm or cool completely and store in airtight container.
  • Note: The chocolate can be chopped by processing in a food processor fitted with a steel blade.
  • CHOCOLATE CREAM CHEESE
  • from 'Simply Scones' by Leslie Werner & Barbara Albright
  • 3Tb. unsalted butter
  • 1 oz. bittersweet chocolate
  • 3 oz. cream cheese, softened
  • 1/4 c. confectioners' sugar
  • 14 tsp. vanilla extract
  • 2 Tb. sour cream
  • In top of double boiler, over hot, not simmering, water, melt butter and chocolate, stirring often. Remove pan from heat and cool for 5 min. In small bowl, with fork, beat cream cheese 'til smooth. Beat in sugar and vanilla. Gradually beat in chocolate mixture 'til blended. Stir in sour cream.
  • Cover and refrigerate 'til slightly firm. To serve, let stand for 5 min. at room temp. to soften.
  • Makes approx. 7/8 cup
  • WHITE CHOCOLATE CREAM CHEESE
  • from 'Simply Scones' by Leslie Werner & Barbara Albright
  • 3 oz. white chocolate or white chocolate wtih nougat pieces
  • 1 Tb. unsalted butter
  • 4 oz. cream cheese, softened
  • 1 tsp. cognac or brandy
  • 1/4 tsp. vanilla extract
  • 2 Tb. sour cream
  • In top of double boiler, over hot, not simmering, water, melt chocolate and butter, stirring often. Stir in cream cheese 'til combined. Add cognac and vanilla and stir 'til smooth. Remove pan from heat and cool slightly. Stir in sour cream.
  • Scrape mixture into small bowl. Cover and refrigerate 'til slightly firm. To serve, let stand for 10 min. at room temp. to soften.
  • Makes approx. 7/8 cup.

Notes

"Somewhere between a giant cookie and a scone, these rich scones flecked with bittersweet chocolate are best served at dessert or snack time. They're especially delicious topped with Chocolate Cream Cheese or White Chocolate Cream Cheese. "

Categories: Scone  Spread 

Author Credit: from 'Simply Scones' by Leslie Werner & Barbara Albright

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