Mocha Almond Scone, and came up with this little chocolate delight! I used icing on these ones, with a fancy little design, and they tasted similar to an old-fashioned chocolate glazed donut (but not deep fried!) This is probably why I liked these ones so much. 🙂 This is a smaller recipe, and I made a batch of about 12-15 that were the size of timbits.
Frosted Chocolate Scone-Bits
1 cup whole wheat flour
1/4 cup cocoa powder
50 ml brown sugar
1 1/4 tsp baking powder
1/4 tsp each baking soda and salt
1/4 cup butter
1/2 an egg
1/2 tsp vanilla
1/2 cup buttermilk (or 1/2 cup skim milk minus 1 tbsp, and add 1 tbsp lemon juice to the milk and allow to sit for 5 minutes)
1 tsp cinnamon
1/4 or 1/2 cup chocolate chips
4 tsp espresso powder
- Pre heat oven to 400 F.
- Mix all dry ingredients. Add butter and mix until crumbly.
- Add wet ingredients and mix well.
- On floured surface with floured hands, knead about 5 minutes adding flour as necessary
- Use a cookie cutter or make balls of dough and place onto a floured cookie sheet.
- Bake for 18-20 mins, until lightly cracked tops and are just barely firm when tapped.
- Allow to cool completely before adding icing.
- 1/2 cup icing sugar
- 2 tsp cocoa powder
- 1 tbsp milk
- 1/2 tap vanilla
- Mix icing sugar, milk and vanilla in bowl. Split mixture into two separate bowls. In one bowl, add the cocoa powder and mix until blended. When scones are cool, apply a thin layer of the chocolate icing to each scone. Allow to cool, then drizzle each scone with a small amount of the while icing, making designs as you go along.