MOCHA-CHIP SCONES

Mocha-Chip Scones image

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 11

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3 teaspoons instant espresso coffee powder or granules
1 cup whipping cream
2 1/2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
1 cup bittersweet chocolate chips
1 tablespoon whipping cream
1 tablespoon turbinado (raw sugar) or granulated sugar
Whipped cream and additional chocolate chips, if desired

Steps:

Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In small bowl, stir coffee powder into 1 cup whipping cream; set aside.
In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in chocolate chips and reserved whipping cream mixture just until dry ingredients are moistened and dough leaves sides of bowl and forms a ball.
On cookie sheet, pat dough into 9-inch round. With sharp knife dipped in flour, cut round into 8 wedges, but do not separate wedges. Brush with 1 tablespoon whipping cream; sprinkle with 1 tablespoon sugar.
Bake 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully cut to separate wedges. Serve warm and top with whipped cream and additional chocolate chips.

Nutrition Facts : Calories 551, Carbohydrate 53 g, Fat 6 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 361 mg