Table of Contents

Sandra Lee’s Mocha Chip Scones: A Semi-Homemade Indulgence

I remember the first time I tried a scone. It was at a tiny, unassuming bakery tucked away on a cobblestone street during my culinary school days in Paris. The aroma of freshly baked goods hung heavy in the air, and I was immediately drawn to a display of golden-brown scones. I opted for a simple blueberry scone, and one bite transported me. The crumbly texture, the subtle sweetness, the burst of juicy blueberries – it was pure perfection. Ever since then, I’ve been on a quest to recreate that magic, experimenting with different flavors and techniques. These Mocha Chip Scones, while not from that Parisian bakery, hold their own special charm and are perfect for a cozy weekend treat.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 33-35 minutes
Servings: 12
Yield: 12 scones
Dietary Type: Vegetarian

Ingredients

1/4 cup double strength brewed coffee
2 tablespoons heavy cream
2 eggs, beaten separately
2 teaspoons vanilla extract
3 1/2 cups Bisquick
1/2 cup sugar
1 1/2 cups semi-sweet chocolate chips
1 tablespoon heavy cream
Sanding sugar (optional)

Equipment Needed

Small bowl
Large mixing bowl
Lightly floured surface
Cookie sheet (ungreased)
Pastry brush (optional)

Instructions

Begin by preheating your oven to 350ºF (175°C). This ensures that the scones will bake evenly and achieve that desired golden-brown color.
In a small bowl, whisk together the wet ingredients: double strength brewed coffee, 2 tablespoons heavy cream, 1 beaten egg, and vanilla extract. Set this mixture aside. The coffee will enhance the mocha flavor, while the cream and egg will contribute to the scone’s richness and texture. The vanilla rounds it out for an excellent flavor profile.
In a large mixing bowl, combine the dry ingredients: Bisquick, sugar, and semi-sweet chocolate chips. Gently toss them together to ensure the chocolate chips are evenly distributed throughout the mixture. This ensures that every bite is a chocolatey delight.
Gradually add the wet ingredients to the dry ingredients, working the mixture into a crumbly dough. Be careful not to overmix, as this can result in tough scones. You want the dough to just come together, forming a slightly shaggy mass.
On a lightly floured surface, gently form the dough into a 9-inch disk, approximately 1/2 inch thick. Using a light touch is key to maintaining the scones’ tender texture. If the dough is too sticky, add a little more Bisquick, one tablespoon at a time, until it becomes manageable.
Use a sharp knife or a pizza cutter to cut the disk into 12 equal wedges. These wedges will become your individual scones.
Carefully place the scone wedges onto an ungreased cookie sheet, leaving a little space between each one to allow for even baking.
In a separate small bowl, combine the remaining 1 tablespoon heavy cream and the remaining beaten egg. This mixture will be used to create an egg wash, giving the scones a beautiful sheen and enhancing their golden-brown color.
Brush the tops of the scones with the egg wash. If desired, sprinkle with sanding sugar for an extra touch of sweetness and sparkle.
Bake for 18-20 minutes, or until the scones are golden brown. Keep a close eye on them, as baking times may vary depending on your oven. The scones are done when they are firm to the touch and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool slightly on the cookie sheet before transferring them to a wire rack to cool completely. This will prevent them from becoming soggy on the bottom.
Enjoy your freshly baked Mocha Chip Scones!

Expert Tips & Tricks

For an even more intense mocha flavor, add a tablespoon of instant espresso powder to the dry ingredients.
If you don’t have sanding sugar on hand, you can use granulated sugar or even a sprinkle of cocoa powder.
For a richer flavor, use brown sugar instead of white sugar.
To prevent the chocolate chips from melting too much during baking, chill the dough for 15 minutes before cutting and baking.
If your oven tends to bake unevenly, rotate the cookie sheet halfway through the baking time.

Serving & Storage Suggestions

These Mocha Chip Scones are best served warm, either on their own or with a dollop of whipped cream or a scoop of vanilla ice cream. They also pair perfectly with a cup of coffee, tea, or hot chocolate.

To store leftover scones, place them in an airtight container at room temperature. They will stay fresh for up to 2 days. For longer storage, you can freeze the scones for up to 2 months. To reheat frozen scones, thaw them overnight in the refrigerator or microwave them for a few seconds until warmed through. A quick toast in the oven revives them nicely.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	310 kcal	N/A
Total Fat	13.9g	21%
Saturated Fat	6.2g	31%
Cholesterol	41.1mg	13%
Sodium	462.2mg	19%
Total Carbohydrate	44g	14%
Dietary Fiber	2g	7%
Sugars	24g	N/A
Protein	4.8g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the Bisquick with a gluten-free baking mix.
Dairy-Free: Replace the heavy cream with coconut cream or other non-dairy alternatives.
Different Chocolate: Experiment with different types of chocolate chips, such as dark chocolate, milk chocolate, or even chopped chocolate bars.
Nuts: Add chopped nuts, such as walnuts, pecans, or almonds, to the dough for added flavor and texture.
Spices: Enhance the flavor with a pinch of cinnamon, nutmeg, or cardamom.
Citrus: Add the zest of an orange or lemon for a bright, refreshing twist.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 24 hours.

Q: Can I freeze the unbaked scones?
A: Absolutely! Place the cut scones on a baking sheet and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Q: What if I don’t have double strength coffee?
A: You can use regular brewed coffee, but the mocha flavor will be less pronounced. Alternatively, you can dissolve a teaspoon of instant espresso powder in a quarter cup of hot water.

Q: My scones are dry. What did I do wrong?
A: Overmixing the dough is a common cause of dry scones. Be gentle when mixing and avoid overworking the dough.

Q: Can I use a food processor to make the dough?
A: Yes, you can use a food processor, but be careful not to overprocess the dough. Pulse the dry ingredients together, then add the wet ingredients and pulse until the dough just comes together.

Final Thoughts

These Mocha Chip Scones are a delightful treat that’s surprisingly easy to make. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. The combination of coffee, chocolate, and the classic scone texture is simply irresistible. So go ahead, give this recipe a try and share the joy of homemade scones with your friends and family. Don’t forget to let me know how they turn out and if you made any fun variations! Enjoy!

Sandra Lee – Mocha Chip Scones Recipe