Title: Mocha-Pecan Scones
Categories: None
Yield: 1 Servings

2 c All purpose flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/4 c Sugar
1/3 c Butter, cut up
1/2 c Buttermilk
1 lg Egg, lightly beaten
1 ts Instant espresso powder
1/2 c Chopped pecans
1/2 c Semisweet chocolate
-mini-morsels, optional
1 tb Milk
1 tb Sugar
1/2 c Semisweet chocolate
-mini-morsels

The February 1997 issue of Southern Living had an article about scones and
some wonderful scone recipes. Here are a couple...

Combine first 5 ingredients; cut in butter with a pastry blender until
crumbly. Combine buttermlik, egg and espresso powder; stir until powder
dissolves. Add buttermilk mixture, pecans, and if desired, 1/2 cup
mini-morsels to dry ingredients, stirring just until moistened. Turn dough
out onto a lightly-floured surface; knead 5 or 6 times. Divide dough in
half; roll or pat each portion into a 6-inch circle. Cut each circle into 8
wedges, and place wedges 1 inch apart on lightly greased baking sheets.
Brush with milk, and sprinkle with 1 TBL sugar. Bake at 425 degrees for 12
to 15 minutes or until scones are lightly browned.

Place 1/2 cup mini-morsels in a small heavy-duty zip-top plastic bag; seal.
Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner
of bag, and drizzle over warm scones. Yield: 16 servings

Posted to EAT-L Digest 02 Mar 97 by PPFQP@AOL.COM on Mar 2, 1997.