Starbucks is a company that has introduced me to one of my favorite treats; scones. Dry in texture, yet sweet but not to the point of birthday cake sickness. An ultimate device used for dipping into a molten mug of black coffee. Or espresso. The choice of weapon is yours.
I’ve spent many hours searching for multiple scone recipes, but despite my efforts, none of them met my standards. This gal isn’t one who enjoys cutting butter into flour. Don’t ask why because I’m sure I can’t even fathom an answer. Its just not a process I enjoy doing. So you can see, that is why I was so elated when I found this recipe. No butter.
Of course I’ve adjusted and tweaked this recipe here and there, creating a smaller more well-rounded coffee flavored scone. I mean, we are all about the coffee, are we not?
Petite Mocha Scones
- 1 cup flour
- 2 tbsp. Sugar
- ¼ tsp. Salt
- ½ tbsp. Baking powder
- ½ tbsp. Baking soda
- ½ cup + 2 tbsp. Plain yogurt
- ¼ cup instant espresso powder
- ½ cup chocolate chips
Preheat your oven to 425 degrees Fahrenheit. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Stir the ingredients together with a fork. In a separate bowl, mix together the plain yogurt and espresso powder until the the espresso powder has been throughly incorporated. Add the yogurt mix and chocolate chips into the dry ingredients and stir with a fork. Continue to mix the ingredients until a sticky dough forms.
If your dough is very sticky, I highly suggest you flour a hard surface before you dump the dough out. However I did not have this problem when I’d made these scones. Roll the dough out into a square with about a 1 inch thickness. Cut the dough into six squares. Not cut those six squares diagonally. You should now have 12 mini wedges.
Place your wedges onto a non-stick cookie sheet. Bake for 10-15 minutes or until golden brown. Cool for about 20 minutes before consuming.
