Recipe: Mocha-Pecan Scones with Chocolate Drizzle (using buttermilk)

MOCHA-PECAN SCONES

2 cups all purpose flour
1/4 cup plus 1 tbsp. sugar, divided use
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup butter, cut up
1/2 cup buttermilk
1 large egg, lightly beaten
1 tsp instant espresso powder
1/2 cup chopped pecans
1/2 cup semisweet chocolate mini-morsels (optional)
1 tbsp. milk
1 tbsp. sugar
FOR THE CHOCOLATE DRIZZLE:
1/2 cup semisweet chocolate mini-morsels, melted

Combine flour, 1/4 cup sugar, baking powder, baking soda and salt; cut in butter with a pastry blender until crumbly. Combine buttermilk, 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 the remaining 1 tablespoon sugar.

Bake at 425 degrees F 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.

Makes 8 scones
Source: Southern Living magazine, February 1997