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Mocha Scones

I love making scones almost as much as I love eating scones. Up until I discovered my version of scone bliss at Panera a few years back, I always tuned my nose up to them thinking they were a slightly glorified biscuit. As much as I love me a good biscuit – scones are different and scones are delicious.

My latest shipment from Green Mountain Coffee included a variety of K-Cup® portion packs from the The Donut House® Collection. From the minute I opened the box, I knew something mocha was going to be happening in my kitchen.

My initial thought was to make cupcakes – go figure, right? But I wanted to branch out beyond the cupcake and decided to try give Mocha Scones a try. I used my favorite basic scone recipe and infused it with strong, freshly brewed coffee and semi sweet chocolate chips. Then I decided to take the mocha flavor to the next level by drizzling them with a mocha glaze that added the perfect finishing touch to an already incredible scone.

The scones turned out beautifully – they were tender, moist and perfectly sweet. Every single bite was bursting with mocha flavor and I must say they made my cup of Sunday morning coffee all that much more enjoyable.

Whether you’re looking for a midday pick-me-up or a delicious accompaniment to your morning coffee, these scones are sure put a little pep in your step.

NEW CODE

Use the code AM0004-3568. This code offers 15% off Donut House K-Cup® portion packs and free standard shipping (no minimum purchase), and is valid from 8.15.11 – 9.11.11 on GreenMountainCoffee.com

This offer cannot be combined with any other offer or discount, including Café EXPRESS discounts.

 

Mocha Scones

Ingredients:

For the Scones

2 ¼ 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 ½ cups confectioners’ sugar
2 ounces unsweetened chocolate, melted

Directions:

For the Scones

1. 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.
2. 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.
3. In a small bowl, whisk sour cream, coffee and egg until smooth.
4. Stir sour cream mixture into flour mixture until the dough comes together. I typically just use clean hands for this process. Then use your hands to press the dough against the bowl into a ball. The dough will be sticky, but it will come together.
5. 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.
6. 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.
7. Cool on wire rack. Once scones are cool, prepare the glaze.

For the Mocha Glaze

1. In a small bowl, combine coffee and confectioners’ sugar and whisk until smooth. Whisk in melted chocolate until thoroughly combined.
2. 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.
3. 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.
- Scone recipe is adapted from Pam Anderson via allrecipes

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

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Ninel

Sunday 10th of April 2016

This was my first time making scones. They came out awesome! My husband even said they were better than Starbucks scones. Now that's a great compliment for my first time.

 Thanks for the recipe!!!

Jamie

Sunday 10th of April 2016

So happy to hear you enjoyed them, Ninel!

Sarah

Thursday 5th of March 2015

I made these this morning and I will make them again! The dough was too wet for me, but it was nothing a little extra flour couldn't help. Mine were slightly crispy on the outside and fluffy and light inside; they were perfect. I'll use a little less coffee and powdered sugar in the glaze next time, though, because it had that powdered sugar slightly too sweet taste. Thank you!

Jamie

Friday 6th of March 2015

Sarah-

Thanks for the feedback. I'm so happy to hear that you will be making them again! Have a great day.

-Jamie

Carol

Tuesday 30th of December 2014

I wonder if you could use coffee liquier in place of coffee or even baileys!!!

Jamie

Wednesday 31st of December 2014

Carol- I haven't tried it but let me know how it turns out if you do. Thanks for stopping by! -Jamie

frankyasia

Wednesday 13th of August 2014

What is the difference between kosher- and normal salt and where can I buy it?

Jamie

Wednesday 13th of August 2014

Kosher salt is more of a flaky salt than the fine granules of normal salt. Kosher salt can be found at most grocery stores near the normal salt. Thanks for stopping by.

-Jamie

Liz

Wednesday 14th of May 2014

I made these today and added a half teaspoon of coffee grounds right to the batter to kick up the coffee flavor and it turned out fantastic! I also didn't have any unsweetened chocolate for the glaze so I used white chocolate instead and it turn out really yummy too.

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