Mocha Pecan Scones
Indulge in the perfect combination of rich mocha flavor and nutty pecan crunch with these irresistible Mocha Pecan Scones. Crafted with a hint of unsweetened cocoa and brewed coffee, these tender scones strike a delightful balance between sweet and earthy flavors. Each bite is accentuated with buttery pecans, while a velvety coffee glaze adds a sophisticated finishing touch. Quick and easy to prepare in just 35 minutes, these scones are ideal for breakfast, brunch, or a cozy afternoon treat. Serve them warm with a cup of coffee for the ultimate mocha-inspired experience that’s sure to impress. Perfect for coffee lovers, this recipe is a must-try for elevating your baked goods repertoire!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 0.333 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Cold unsalted butter, cubed
- 0.5 cup Chopped pecans
- 0.25 cup Strong brewed coffee, cooled
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 Egg
- 0.5 cup Powdered sugar (for drizzle)
- 1-2 teaspoons Brewed coffee (for drizzle)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the mixture until it resembles coarse crumbs.
Stir in the chopped pecans to distribute them evenly in the dry mixture.
In a separate bowl, whisk together the cooled brewed coffee, heavy cream, vanilla extract, and the egg until well combined.
Pour the wet ingredients into the dry mixture and gently mix until the dough just comes together. Avoid overmixing to ensure tender scones.
Turn the dough out onto a floured surface. Gently pat it into an 8-inch circle, about 1 inch thick.
Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, leaving space between each scone.
Bake in the preheated oven for 12-15 minutes or until the edges are firm and the tops are slightly golden.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the drizzle, whisk together the powdered sugar and 1-2 teaspoons of brewed coffee until smooth and drizzleable. Adjust the coffee amount to reach your desired consistency.
Drizzle the coffee glaze over the cooled scones. Allow the glaze to set for a few minutes before serving.
Nutrition Facts
Calories |
2960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 2076 mg | 90% | |
| Total Carbohydrate | 334.2 g | 122% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 132.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 135 mg | 10% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
