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Mocha Scones

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Ingredients

Adjust Servings:
2 cups All purpose flour +2 tbsp if needed
1/2 cup Sugar
1 tbsp Baking powder
1 and 1/2 tsp Saltwinds Signature Dark Espresso grounds
6 tbsp Salted butter cold
2 tbsp Chocolate melted and cooled
1/2 cup Heavy cream
1 Egg
1 tsp Vanilla extract
1/2 cup Chocolate chips
1/2 cup Powdered sugar
1 tbsp Saltwinds Signature Dark Espresso brewed and cooled

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Mocha Scones

These mocha scones are a foolproof recipe with minimal steps. Their bold espresso flavour pairs perfectly with the sweetness of the chocolate. Try them warm fresh out of the oven or top with a delicious coffee glaze! These are easy to make but taste amazing.

  • 1 hour
  • Serves 8
  • Easy

Ingredients

Directions

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A few notes before making these delicious Mocha Scones that feature Saltwinds Signature Dark Espresso Blend:

  • Scones can be kept in an airtight container at room temperature for 2 days and in the refrigerator for 5 days.
  • To freeze, place scones in a freezer bag or airtight container BEFORE glazing and keep in the freezer. Allow scones to thaw before eating.
  • Salted butter can be replaced with 6 tbsp butter + 1/2 tsp of salt.
  • You can use any type of chocolate in this recipe. I used dark chocolate.
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Steps

1
Done

Whisk together flour, sugar, baking powder, and Saltwinds Signature Dark Espresso grounds.

2
Done

Using a fork, cut the butter into the dry ingredient mixture. You should end up with chunks of butter that look like large crumbs.

3
Done

In a separate bowl mix together the chocolate, heavy cream, egg, and vanilla.

4
Done

Mix the wet ingredients into the dry ingredient and butter mixture. The texture will still be crumbly but should stick together when pinched.

5
Done

Fold in the chocolate chips.

6
Done

Put the dough onto a floured surface and form into a 8"-10" circle.

7
Done

Cut the circle into 8 triangles.

8
Done

Place the scone dough in the fridge for 15 minutes.

9
Done

While the dough chills, preheat the oven to 375 degrees Fahrenheit.

10
Done

Place scones on a baking sheet lined with parchment paper.

11
Done

Bake for 15-20 minutes or until the bottom of the scones are browned.

12
Done

Remove the scones from the oven and let cool on a cooling rack.

13
Done

While the scones cool, make the glaze by adding the brewed espresso tablespoon by tablespoon into the powdered sugar. The consistency should be similar to a thin caramel.

14
Done

Drizzle glaze over cooled scones.

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