Mocha Chip Scones Recipes

SANDRA LEE - MOCHA CHIP SCONES

Sandra Lee - Mocha Chip Scones image

I love the decadence of scones, love coffee, and love chocolate chips! I'm not a huge fan of Sandra Lee on the Food Network, but these scones looked pretty darn good for Semi-Homemade ones made with Bisquick! :) They tasted even better!!! (However, I do think the 3/4 cup of white chocolate chips made this a little too sweet...so I replaced the white with an additional 3/4 cup semi-sweet ones. I also felt that the dough needed an additional teaspoon of vanilla extract. I found the coffee flavor to be far too weak using double strength coffee, so I substituted 4 1/2 tsp instant espresso powder dissolved in 1/4 cup hot tap water. ) Enjoy with coffee or hot chocolate for a sinful breakfast!

Provided by GoodMorningBurger

Categories Scones

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup brewed coffee, double strength
2 tablespoons heavy cream
2 eggs, beaten separately
2 teaspoons vanilla extract
3 1/2 cups Bisquick
1/2 cup sugar
1 1/2 cups semi-sweet chocolate chips
1 tablespoon heavy cream
sanding sugar (optional)

Steps:

Preheat oven to 350ºF.
In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.
In a large mixing bowl, combine baking mix, sugar, 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 an 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 18-20 minutes or until golden brown.
Enjoy!

Nutrition Facts : Calories 309.9, Fat 13.9, SaturatedFat 6.2, Cholesterol 41.1, Sodium 462.2, Carbohydrate 44, Fiber 2, Sugar 24, Protein 4.8

MOCHA-CHIP SCONES

Mocha-Chip Scones image

Enjoy the taste of mocha in these delightful chocolate scones topped with whipped cream - a perfect treat to your family.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

3 teaspoons instant espresso coffee powder or granules
1 cup whipping cream
2 1/2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
1 cup bittersweet chocolate chips
1 tablespoon whipping cream
1 tablespoon turbinado (raw sugar) or granulated sugar
Whipped cream and additional chocolate chips, if desired

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.

Nutrition Facts : Calories 551, Carbohydrate 53 g, Fat 6 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 361 mg

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