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    Mocha Pecan Scones


    Source of Recipe


    Internet

    List of Ingredients




    2 cup All purpose flour
    2 tsp Baking powder
    1/4 tsp Baking soda
    1/2 tsp Salt
    1/4 cup Sugar
    1/3 cup Butter, cut up
    1/2 cup Buttermilk
    1 large Egg, lightly beaten
    1 tsp Instant espresso powder
    1/2 cup Chopped pecans
    1/2 cup Semisweet chocolate mini-morsels, optional
    1 tbs Milk
    1 tbs Sugar
    1/2 cup Semisweet chocolate mini-morsels

    Recipe



    * Combine first 5 ingredients; cut in butter with a pastry blender until crumbly. Combine buttermilk, egg and espresso powder; stir until powder dissolves. Add buttermilk mixture, pecans, and if desired, 1/2 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 tablespoon sugar. Bake at 425 degrees for 12 to 15 minutes or until scones are lightly browned.

    * Place 1/2 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

 

 

 

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