Name: Mocha-Pecan Scones
Ingredients: 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

Sunday, A.M., May 5: Preached in St. Anne’s. Was asked not to come back anymore. Sunday, P.M., May 5: Preached in St. John’s. Deacons said “Get out and stay out.” Sunday, A.M., May 12: Preached in St. Jude’s. Can’t go back there, either. Sunday, A.M., May 19: Preached in St. Somebody Else’s. Deacons called special meeting and said I couldn’t return. Sunday, P.M., May 19: Preached on street. Kicked off street. Sunday, A.M., May 26: Preached in meadow. Chased out of meadow as bull was turned loose during service. Sunday, A.M., June 2: Preached out at the edge of town. Kicked off the highway. Sunday, P.M., June 2: Afternoon, preached in a pasture. Ten thousand people came out to hear me.

John Wesley

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

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

INSTRUCTIONS

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.

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