My son’s favorite kind of scone is mocha chip, and the best he has ever had comes from a local farm stand. Today I thought, let me give it a try and see how mine will compare. I took my plain scone recipe and gave it a little tweak, and they came out better than expected! I was skeptical using instant coffee, but it combined perfectly in the recipe.
My son was the taste test I needed, and when he got home he gobbled down 2 1/2 scones and said they were as good as the farm stand. Yes!
The key to making scones and biscuits is to use cold butter and to grate the butter with a cheese grater. Butter is quite slippery and will get warm from the heat of your hands, so keep it in the wrapper as best you can.
3 cups flour
1/2 cup sugar
5 tsp. baking powder
1/2 tsp. salt
3 tbsp. instant coffee
3/4 cup cold butter
1 egg, beaten
1 cup milk or half and half
1/2 cup mini chocolate chips
Combine all of the dry ingredients in a large mixing bowl.
Grate the cold butter and cut it into the dry mixture with a pasty cutter or a fork and knife. As I states before, make sure the butter is cold.
Put the beaten egg in a measuring cup and then fill to the 1 cup mark with the milk or half and half. I used a combination of half and half and milk. Mix the two together and add a little at a time to the dry mixture.
The dough shouldn’t be too moist, just add enough so that the dough will stick together once kneaded. It won’t look like it will in the bowl, but you can tell by using your hands and squeezing some together.
Turn the dough out onto a lightly floured board and divide the dough in two, setting one half aside. Knead until it comes together. If it seems too sticky add more flour to the board. Roll the dough into a circle about a 1/2″ thick.
Use a pizza cutter or a knife to cut the dough into 6-8 pieces.
Place the scones on a greased cookie sheet and bake at 400 degrees for 12-15 minutes or until just brown.
Immediately transfer to a wire rack to cool.