Tuesday, December 11, 2012

Mocha Scones

I am in Portland for day and that means a few things. It means I will probably eat donuts and cookies and drink entirely too much coffee. It means I will be at my Nana's baking Christmas cookies until after midnight then falling asleep covered in frosting. Powells books, 23rd Ave, the pearl district... thats the plan. I haven't been home in a year and a half and I am pretty excited.

I am also excited because I made scones that taste like a mocha.



These scones are the answer to a mid-afternoon energy crash.

I like to grate frozen butter into my dry ingredients, it makes it easier to incorporate quickly. Less hands-on time means the butter stays colder, resulting in lighter, fluffier sconage.



There is coffee all up in these scones: in the dough, in the cream that gets brushed onto the unbaked pastries and in the glaze.

This glaze is simple, hot coffee melts ganache and gets whisked together with confectioners sugar.



These scones studded with chocolate chips and delightful, with or without glaze.


Mocha Scones
makes 8 large scones

2 1/2 c AP flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 c sugar
1/2 c sour cream
1 egg
1/2 c strong coffee, cooled to room temperature
1 c mini chocolate chips
1 stick butter, frozen
cream, for baking
extra coffee, for baking and optional glaze
1/2 c confectioners sugar, for optional glaze
2 tablespoons ganache, for optional glaze
- - -
*pre-heat oven to 400 degrees
1. In a large bowl whisk together first five ingredients
2. Using a cheese grater, grate frozen butter into bowl and incorporate until it is the consistency of coarse sand
3. Add chocolate chips
4. Make a well in dry ingredients and add egg, sour cream and coffee; use your hands to mix dough until it just comes together
5. Turn dough out onto a floured work surface and shape into a large rectangle about 1/2 inch thick
6. Cut dough into eight wedges and place on a prepared baking sheet
7. In a small bowl combine heavy cream with 1-2 tablespoons coffee and brush this mixture onto unbaked scones
8. Bake scones at 400 for 18-20 minutes
9. Allow scones to cool before serving; if you are feeling indulgent make this glaze to drizzle over cooled scones: in a small bowl, whisk together 2 tablespoons ganache with 2 tablesspoons warm coffee (coffee will melt ganache.) To this, add 1/2 c confectioners sugar and whisk until smooth. Drizzle over cooled scones

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