Sandra Lee - Mocha Chip Scones |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I love the decadence of scones, love coffee, and love chocolate chips. :) 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. 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) |
Directions:
1. Preheat oven to 350ºF.
2. In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.
3. In a large mixing bowl, combine baking mix, sugar, and chocolate chips.
4. Add wet ingredients to dry ingredients and work into a crumbly dough.
5. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2 inch thick).
6. Cut into 12 wedges and place on an ungreased cookie sheet.
7. Set aside.
8. In a small bowl, combine 1 tablespoon cream and remaining beaten egg.
9. Brush tops of scones with egg mixture and sprinkle with sanding sugar.
10. Bake 18-20 minutes or until golden brown.
11. Enjoy!
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