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.

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