This one is a request from Laura Kate. I made these a lot at Grove City because they are ridiculously easy. Once, I baked them a few at a time in a dorm room microwave! (The microwave could bake, though. Don't actually microwave them!!) The nice thing about this recipe is that you can use what it calls for or substitute hot chocolate for the coffee, toffee or butterscotch chips for the chocolate chips, almond extract for vanilla, etc. The possibilities are endless! These scones have a softer texture than most and are amazing with coffee. You can substitute coffee creamer or half & half for the heavy cream, which I do every time to lighten them up a bit. (I love using flavored creamer for an added kick.) Enjoy!
Easy Mocha Chip Scones
(makes 12 scones)
1/4 cup brewed coffee double strength
2 T. heavy cream (or coffee creamer)
2 eggs, beaten separately
2 tsp. vanilla extract
3 1/2 cups Bisquick
1/2 cup sugar
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 T. heavy cream (or coffee creamer)
sanding sugar (optional)
Preheat oven to 350 degrees.
In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.
In a large mixing bowl, combine baking mix, sugar, and chocolate chips.
Add wet ingredients to dry ingredients and work into a crumbly dough.
On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2 inch thick). Cut into 12 wedges and place on an ungreased cookie sheet.
In a small bowl, combine 1 tablespoon cream and remaining beaten egg.
Brush tops of scones with egg mixture and sprinkle with sanding sugar.
Bake 18-20 minutes until lightly golden.