Mocha Scones

By MJH

Ingredients

• For the Scones:
• 2 1/4 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 1/2 cups confectioners’ sugar
• 2 ounces unsweetened chocolate, melted

Details

Adapted from mybakingaddiction.com

Preparation

Step 1

For the Scones:
Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Use the large holes of a box grater to grate the butter into the flour mixture.
Use your fingers to work in butter (mixture should resemble coarse meal), then stir in chocolate chips.
In a small bowl, whisk sour cream, coffee and egg until smooth.
Stir sour cream mixture into flour mixture until the dough comes together.
Then use your hands to press the dough against the bowl into a ball.
The dough will be sticky, but it will come together.
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.
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.
Cool on wire rack.
Once scones are cool, prepare the glaze.

For the Mocha Glaze:
In a small bowl, combine coffee and confectioners’ sugar and whisk until smooth.
Whisk in melted chocolate until thoroughly combined.
Lay a large piece of parchment paper on your work surface, place a wire rack over the parchment paper.
Place scones on wire rack.
Place chocolate glaze in a large zip top bag, use scissors to snip a small piece of the bag off the corner of the bag.
Drizzle chocolate glaze over the scones.
Allow glaze to set for about an hour.

Notes:
- Store scones at room temperature for up to 3 days.