| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | All purpose flour |
| 2 | t | Baking powder |
| 1/4 | t | Baking soda |
| 1/2 | t | Salt |
| 1/4 | c | Sugar |
| 1/3 | c | Butter, cut up |
| 1/2 | c | Buttermilk |
| 1 | Egg, lightly beaten | |
| 1 | t | Instant espresso powder |
| 1/2 | c | Chopped pecans |
| 1/2 | c | Semisweet chocolate |
| mini-morsels optional | ||
| 1 | T | Milk |
| 1 | T | Sugar |
| 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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