Mocha Pecan Scones
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
* 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