Thursday, September 22, 2011

Mocha Scones

Sometimes, you must keep trying after a fail.

The end result, which tantalizes your taste buds and promises to be amazing, keeps you going.

Such was the case for me with these scones.

I knew that they would be amazing.

I knew that my intended audience would think them amazing.

I learned that following the recipe's instructions as written and not going off on a culinary adventure of my own making often holds a significant amount of value.  {Who knew??!}

So, I scrapped my first batch.  It was just too ooey-gooey to bake.

But, I was set on these and highly motivated by the promise of their deliciousness.

"If at first you fail, try again."  That's a good motto where coffee-infused baked goods are concerned.

I did a bit better the second time around on following the directions.

And, as expected, these were wonderful.  I knew they would be.

Mocha Scones
Source:  My Baking Addiction

2 ¼ cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, frozen
1 cup semisweet chocolate chips
1/2 cup sour cream
1/2 cup strong coffee, room temperature or cooler
1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Use the large holes of a box grater to grate the butter into the flour mixture. Use your fingers to work in butter (mixture should resemble coarse meal), then stir in chocolate chips.

Stir sour cream mixture into flour mixture until the dough comes together.  Then use your hands to press the dough against the bowl into a ball. The dough will be sticky, but it will come together.

Place on a lightly floured work surface.  Either pat the dough into an 8-inch circle about 3/4-inch thick and use a sharp knife to cut it into 8 triangles. Or pat it into a rectangle, then use a sharp knife to cut 10 even squares. Then cut 10 even squares in half to create 20 smaller triangles.

Place scones on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 for smaller triangles and 18-22 minutes for larger triangles.

Cool on wire rack. Once scones are cool, prepare the glaze.

Mocha Glaze

1/4 cup strong coffee, room temperature
1 ½ cups confectioners’ sugar
2 ounces unsweetened chocolate, melted

In a small bowl, combine coffee and confectioners’ sugar and whisk until smooth. In a glass, heatproof bowl set over a saucepan of simmering hot water, melt chocolate until liquid.  Whisk melted chocolate into the powdered sugar until thoroughly combined.

Lay a large piece of parchment paper on your work surface, place a wire rack over the parchment paper. Place scones on wire rack. Place chocolate glaze in a small 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. Allow glaze to set for about an hour.

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