Recipe - Mocha-Pecan Scones

2 cup All purpose flour
2 teaspoon Baking powder
One fourth teaspoon Baking soda
One half teaspoon Salt
One fourth cup Sugar
1/3 cup Butter, cut up
One half cup Buttermilk
1 lg Egg, lightly beaten
1 teaspoon Instant espresso powder
One half cup Chopped pecans
One half cup Semisweet chocolate
minimorsels, optional
1 tablespoon Milk
1 tablespoon Sugar
One half cup Semisweet chocolate
minimorsels

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, One half cup
minimorsels to dry ingredients, stirring just until moistened. Turn dough
out onto a lightlyfloured surface; knead 5 or 6 times. Divide dough in
half; roll or pat each portion into a 6inch 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 One half cup minimorsels in a small heavyduty ziptop 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 EATL Digest 02 Mar 97 by PPFQP@AOL.COM on Mar 2, 1997.