I’m not sure what took me so long, but just a few months ago I discovered that coffee is actually really good! Back in first and second grade, my school had Friday cooking classes. Well one fateful week, the recipe was coffee milkshakes. All it took was one sip and I didn’t touch coffee for ten years! Yeah, it was that bitter.
As it turns out though, I wasn’t actually scarred for life. One day, during my second semester of college, I thought I’d give it a try again just to see what I thought. Yes, I was in need of a caffeine source, but that honestly wasn’t the only reason. Besides, there’s only so much sleep coffee can replace anyway.
I decided to only try it black because I didn’t want to get hooked on any sugary drinks. To my surprise, though it was bitter, I kind of liked it! And ever since then I’ve been drinking coffee…and baking with it. Because let’s be honest, what goes better with a warm cup of coffee than a mocha chocolate chip scone?
Makes 16 scones
1 Tbs. ground flax seed
3 Tbs. hot water
2 cups whole wheat pastry flour
1/3 cup sugar
1/3 cup cocoa
1 Tbs. baking powder
1/2 tsp. salt
1/3 cup cold butter
1/4 cup half and half
1/4 cup coffee reduction sauce
1 tsp. pure vanilla extract
2/3 cup mini chocolate chips
Half and half
- Make the coffee syrup according to the linked recipe and set aside.
- In a medium sized bowl, whisk the flax and hot water to make an egg substitute. Set aside.
- Preheat the oven to 400°F and line a baking sheet with parchment paper or with a silicone baking mat.
- In a large bowl, mix the flour, sugar, cocoa, baking powder, and salt.
- Cut in the butter and begin combining the ingredients using a pastry blender. Then, use your hands to make sure all the butter is evenly distributed and there are no large pieces left.
- Add the half and half, coffee syrup, and vanilla to the flax mixture and give it a whisk.
- Pour the liquid ingredients into the large bowl and stir until the ingredients come together. Again, you may have to use your hands to knead the dough since scones are by nature a little dry.
- Fold in the chocolate chips.
- Turn out the dough on a lightly floured surface and divide it into two pieces. Form each piece into a circle about two inches thick.
- Cut each circle into eight triangular scones.
- Place all 16 scones on the baking sheet and bake for 12-14 minutes. A toothpick inserted into the center should come out clean when they are done (with the exception of some melted chocolate chip).
- While they are cooling, whisk together the ingredients for the glaze. I don’t have an exact recipe for it, so it can be adjusted based on your taste preferences. I recommend using roughly 1 to 1 1/2 cups powdered sugar and 2 Tbs. cocoa (more or less depending on how much chocolate flavor you want). Then add half and half and coffee syrup until the glaze comes together. The consistency shouldn’t be liquid, but it should be thin enough to drizzle over the scones. If you want a mild coffee flavor, use more half and half and if you prefer a stronger flavor, use more coffee syrup.
- Drizzle the scones with glaze using a fork , whisk, or piping bag. Enjoy!