Mocha Chip Cookie Scones

TEA TIME with scones! Tazo brand Calm tea with Mocha chip cookie scones (homemade). Recipe follows (double click on picture for larger view)
I love sitting and viewing my decorating magazines with a hot cup of tea and a homemade scone ( I bake several kinds and freeze them, that way I can chose which one I want!) I took this picture in my living room and lit a fire in my (gas) fireplace on a cold rainy damp day! Very comfy here!
Picture is also on my home picture blog under Tea Time.

Recipe taken from: 'Simply Scones' by Leslie Weiner and Barbara Albright

Somewhere between a giant cookie and a scone, these rich scones flecked with bittersweeet chocolate are best served at dessert or snack time!
They're especially delicious topped with Chocolate Cream Cheese or White Chocolate Cream Cheese

Mocha Chip Cookie Scones

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 tabelspoon non-alkalized unsweetened cocoa powder
2 1/2 teaspoons instant espresso powder (have made them with instant coffee powder and they come out good, just milder on the coffee flavor)
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt (I use sea salt)
1/3 cup unsalted butter, chilled (if you have salted butter, omit the salt)
1/3 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla extract (use natural or real vanilla)
6 ounces finely chopped bittersweet chocolate (I used dark chocolate chips)

• Preheat oven to 375°


• Lightly butter a baking sheet


• In a large bowl, stir together the flour, sugar, cocoa, espresso powder, cream of tartar, baking soda, and salt


• Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the buttermilk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. The dough will be very sticky. Stir in the chocolate until evenly distributed.


• Using a 1/3 cup measuring cup, drop the dough onto the prepared baking sheet, leaving about 4 inches between scones.


• Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean.


• Remove the baking sheet to a wire rack and cool for 5-10 minutes. Using a spatula transfer the scones to the wire rack to fully cool. Serve warm (microwave for 10 seconds, enough to melt chocolate a bit too much will dry them out)


• Store in airtight container. Freezes well

Makes approximately 8 large scones (I was able to get 10-12)
Note: The chocolate (if solid bar or chunk) can be chopped by processing in a food processor fitted with a steel blade. They sell chocolate chunks and chocolate chips in the baking section of your super market.