Skinny Mocha Scones Recipes

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:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In small bowl, stir coffee powder into 1 cup whipping cream; set aside.
• In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in chocolate chips and reserved whipping cream mixture just until dry ingredients are moistened and dough leaves sides of bowl and forms a ball.
• On cookie sheet, pat dough into 9-inch round. With sharp knife dipped in flour, cut round into 8 wedges, but do not separate wedges. Brush with 1 tablespoon whipping cream; sprinkle with 1 tablespoon sugar.
• Bake 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully cut to separate wedges. Serve warm and top with whipped cream and additional chocolate chips.

Steps:

• Preheat oven to 400°F. Lightly grease a large baking sheet or line with parchment paper; set aside.
• In a medium bowl combine flour, the 1/2 cup oats, sugar, cocoa powder, espresso powder, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
• In a medium bowl combine yogurt and egg white. Stir in chocolate pieces. Add yogurt mixture all at once to flour mixture; stir just until moistened.
• Turn out dough on a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into an 8x6-inch rectangle. Cut rectangle crosswise into 4 strips. Cut each strip into 3 rectangles to make 12 pieces.
• Place dough pieces 1 inch apart on prepared baking sheet. If desired, sprinkle with additional rolled oats. Bake for 13 to 15 minutes or until tops are set. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm.

Steps:

• Combine almond milk, cocoa powder, sweetener, and vanilla extract in a saucepan and bring to a simmer over medium-low heat. Froth cocoa-milk mixture using an immersion blender.
• Pour hot chocolate milk into a mug, holding back the foam with the back of a spoon. Add coffee and top with foam.