Mocha Pecan Scones Recipes

Steps:

• Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk cream and 3 tablespoons maple syrup together in a bowl.
• Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
• Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
• Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
• Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
• While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
• Drizzle glaze over scones.

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.
• In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips.
• Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside.
• In a small bowl, combine 1 tablespoon cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkle with sanding sugar.
• Bake for 18 to 20 minutes or until golden brown. Serve warm with butter!

Steps:

• Mix dry ingredients. Combine buttermilk, egg, and espresso powder. Add liquid ingredients to dry ingredients. Add pecans and chips. Knead 5 to 6 times. Divide in half. Pat into 6 inch circles. Cut into 8 wedges. Brush with 1 tablespoon milk and sprinkle with 1 tablespoon sugar. Place on a lightly greased cookie sheet. Bake at 425 degrees for 12-15 minutes.

Steps:

• Measure milk and stir in instant coffee.
• Put flour, baking powder and salt into a large bowl, stir to mix well.
• Add butter and cut in with a pastry blender or rub in with fingers until the mixture looks like fine granules.
• Add sugar and hazelnuts; toss to distribute evenly.
• Stir in milk mixture,pour into the bowl and stir with a wooden spoon until a soft dough forms.
• Scoop 1/4 cup portions of dough and place about 2 inches apart onto an ungreased cookie sheet.
• Bake at 425ºF for about 15 minutes or until the dough colors, but does not get dark brown.
• Put scones on a dish towel on a wire rack.
• Cover loosely with cloth and cool 1-2 hours before serving.

Steps:

• In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight.
• Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners' sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.

Steps:

• Combine first 5 ingredients. Cut in butter with a pastry blender (or two knives) until crumbly.
• Combine buttermilk, egg and espresso powder. Stir until powder dissolves. Add buttermilk mixture, nuts and 1 cup chocolate chips to dry ingredients, stirring until just moistened.
• Turn dough onto a lightly floured surface and knead 5 or 6 times. Divide dough into 4 parts; pat out each part into a 6 inch circle. Cut each circle into 8 wedges and place wedges 2 inch apart on lightly greased baking sheets. Brush with milk and sprinkle with 2 tablespoons sugar.
• Bake at 425 degrees for 12 to 15 minutes or until scones are lightly browned.
• Place 1 cup chocolate chips in a small, heavy-duty Ziploc bag and submerge in hot water until melted. Snip a tiny hole in the corner of the bag and drizzle over scones.