Wednesday, February 15, 2012

Mocha Scones

My husband is the love of my life. Chocolate and Coffee are fighting for second place. Today however the two can share the coveted second place status in these scones. These are worth the effort. Seeing that mocha drizzle dripping down the side of this chocolate studded yumminess should be enough to convince you, but in case it's not I think they are very, very good. I consider myself a scone connoisseur...these ROCK! Go make them.

By the way, wish I could take credit for these babies but I found them here.
Take some time to check out all her great recipes.

You will need:
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 Glaze

1/4 cup strong coffee
1 ½ cups confectioners’ sugar
2 ounces unsweetened chocolate, melted (I used semi-sweet because it's what I had and they worked fine).

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper or grease pan and double up your pans...keeps them from burning.

2. In food processor mix flour, sugar, baking powder, baking soda and salt. Add cold butter (cut in big hunks) and process until if resembles course crumbs. Pour into a large bowl and stir in the 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 glaze.

For the Mocha Glaze

1. In a small bowl, combine coffee and confectioners’ sugar and whisk until smooth. Whisk in melted chocolate until thoroughly combined.

2. Drizzle chocolate glaze over the scones (do this however you want. I used a spoon, but you could also use a pastry bag or Ziploc bag with a small hole snipped in the corner...whatever works) .

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