mocha chip scones

i was in a baking drought for a few weeks, but here i return with scones yet again! i’ve decided i prefer to eat a baked good for breakfast, rather than something that involves a lot of work in the morning. i like when all i have to do is put coffee-to-mouth/food-to-mouth while i’m still in sleepy zombie mode. which is the reasoning for wanting a batch of breakfast scones this week. i found this recipe a couple of months ago and have been saving it for a time like this. the recipe is pretty perfect and that is why i want to share it with you, but i did change one small thing. i used buttermilk in place of sour cream only because i didn’t have sour cream and i happened to have buttermilk because i want to make creme fraiche and red velvet-something this week.


  • 2 ¼ c. flour, plus extra incase the dough is too sticky
  • 1/3 c. sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 8 tbsp. unsalted butter, very cold
  • 1 c. chocolate chips
  • 1/2 c. buttermilk
  • 1/2 c. brewed coffee, room temperature (make a cup of coffee and save some for the glaze and for yourself!)
  • 1 egg

glaze ingredients:

  • 1/4 c. brewed coffee, room temperature
  • 1 ½ c. powdered sugar
  • 1/3 c. chocolate chips, melted


preheat oven to 400°. line a baking sheet with parchment paper, or spray it with some pam. in a medium bowl, mix flour, sugar, baking powder, baking soda and salt. cube the butter, and then cut into the flour mixture using two butter knives or a pastry dough cutter. the mixture should look coarse, but the butter pieces should be no bigger than pea-sized. then stir in chocolate chips. in a small bowl, whisk together the buttermilk, coffee and egg until smooth. stir that mixture into the flour mixture until the dough comes together. i find that handling the dough as little as possible results in better scones. the next step is to form the dough into a ball shape disk, and then cut triangle shapes or use a biscuit cutter for round shapes. normally you would place the dough onto a lightly floured surface and pat into the disk shape, but mine was a bit too sticky.  i’m not sure if it’s because i had substituted buttermilk and it changed the consistency or if it was supposed to be that sticky texture and i was too annoyed/lazy to work at it on a floured surface. so this is where i improvised and i added almost another 1/4 c. of flour while i made it less sticky and shaped it into a ball while still in the bowl. i also didn’t feel like dirtying the countertop so i kept the dough in the bowl and i kept my hands lightly floured while i pulled pieces of dough and shaped them into little round disks with my hands before placing on the baking sheet. maybe i was lucky or this recipe is hard to mess up, but i actually like this method better. and i also like the shapes that happen once the dough is baked. who needs perfect geometric shapes anyways? you can do this lazy method, or just do the traditional one in the original recipe. either way, place the scones on prepared baking sheet, about 1 inch apart, and then bake until golden, about 15-17 minutes. cool on wire rack. once scones are cool, prepare the glaze. remember not to glaze while they are still warm, because the glaze will melt all over.

for the glaze:

in a small bowl, combine coffee and powdered sugar and whisk until smooth. whisk in melted chocolate until thoroughly combined. lay a large piece of parchment paper under the wire rack with the scones, or just do this over a cleanable surface. 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. drizzle chocolate glaze over the scones in any design you like. allow glaze to set for awhile to look the prettiest, if you feel like waiting. although warm scones make the glaze melt, i preferred to microwave the scones for about 15 seconds before i ate them/served them because then it felt like i was eating them in a bakery.


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Filed under breakfast, dessert, pastry, recipes

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