Mocha Chocolate Chip Scones

While on vacation recently, I picked up a wonderful-looking baking book called Alice’s Tea Cup by Haley Fox and Lauren Fox.   Alice’s Tea cup is apparently a destination spot in New York for afternoon tea and after reading through the cookbook, I would definitely try to visit.  We are big scone eaters, and what really sold me on this book was the chapter on scones.  There are 19 scone recipes in the book, and I want to make 18 of them!  The rest of the book looks good too, but I think I’ll be lingering in the scone chapter for a while before I get around to the other recipes.  I started out with these Mocha Chocolate Chip Scones going on the theory that a little caffeine with my morning scone is a good thing.  I did stray from the recipe slightly, using 1/2 white whole wheat flour in place of the all-purpose and the results were delicious.  These scones will definitely be repeated in our house!

Mocha Chocolate Chip Scones

Mocha Chocolate Chip Scones (adapted from Alice’s Tea Cup by Haley & Lauren Fox)

Makes about 10 scones

2 heaping tsp. Medaglia D’Oro instant espresso powder
1 1/2 cup all purpose flour
1 1/2 cup white whole wheat flour *
1/3 cup sugar
1/2 tsp. baking soda
2 1/2 tsp. baking powder
3/4 tsp. kosher salt
1 1/2 sticks unsalted butter, cut into 1/2 inch pieces
3/4 cup mini chocolate chips
1 1/4 cup buttermilk
1/2 tsp. vanilla
1/4 cup heavy cream (for brushing)
1/4 cup coarse sugar (for sprinkling)

* I like the mixture of some whole wheat with the regular white flour and my favorite is King Arthur Flour’s White Whole Wheat.  If you don’t have this or don’t want to use it, use all-purpose flour for the full amount of flour in the recipe.

Preheat the oven to 350°F.

Dissolve the espresso powder in 1 tablespoon of hot water and set aside.

In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt.

Cut the butter into the dry ingredients until the mixture has the texture and appearance of fine breadcrumbs.  Add the chocolate chips and combine well.

Make a well in the center of the dry ingredients and pour the buttermilk, espresso and vanilla into the well.  Combine the ingredients with a fork until the mixture is wet, but do not knead it.

Turn the mixture onto a floured surface and gather it together.  Gently pat it into a rectangle about 1/2 inch thick.  Using a cutter or a knife, cut the scones and lay them on a baking sheet lined with parchment paper.  Gather and re-roll any remaining dough and cut more scones.

Brush the top of each scone with cream and then sprinkle with sugar.

Bake the scones for about 12 minutes, or until lightly browned.

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