It’s fun when you’re inspired to make something, all because of one cool ingredient you acquire. So last month, Jason and I took a trip to Virginia since Jason was running the Marine Corps Marathon, plus we got to visit some family and have a little getaway. And praise God, we survived Hurricane Sandy with no damage and flew home without delay.
Now, while we lived in Northern VA a few years ago, one store I fell in love with was Trader Joe’s. So you can imagine I was stoked to stop in at the nearest location during our trip and grab a few treats to take home. Granted, they’ve recently built a few TJ’s in north Texas, but it’s still a bit of a drive from my home in the country.
Unfortunately, I was limited to things that could go in my carry on luggage. (darn, no cookie butter!) So I got a few tasty things like chocolate covered sunflower seeds and one of my new loves, a cinnamon sugar grinder. They also had a sugar, chocolate, and coffee bean grinder. Be still my heart! I had to buy it. My mind started thinking of all the delicious things this could be used with. Which (finally) leads me to this recipe – mocha scones.
I’m a big fan of scones so the first thing I wanted to make was a chocolate and coffee infused scone with some of this magical mixture sprinkled on top. I wanted to create a scone with the same rich flavor of a mocha, my go-to drink at coffee shops. Ladies and gentlemen, these scones are amazing. Don’t get me wrong, they’d be good by themselves, but grinding some of that sugar/coffee/chocolate on top adds another dimension.
So while at Trader Joe’s, I had you lovely blog readers in mind and picked up a spare to share. Plus, this is my 200th blog post (holy cow!) so I thought I’d make it extra special. To win this sweet little treat, you can:
1. (Mandatory Entry) Leave a comment on this blog post. It can be about anything, preferably telling me what you’d like to sprinkle the yummy sugar/chocolate/coffee on.
2. “Like” Beckster’s Laboratory on Facebook and leave a separate comment saying you’ve done so. (current followers can too!)
3. Subscribe to Beckster’s Laboratory and leave a separate comment saying you’ve done so. (current subscribers can too!)
You can enter the giveaway until midnight (central time) on December 10, 2012. I’ll pick a winner via a random number generator. Good luck!
Now on to the fabulous recipe…
2/3 cup heavy cream
1 large egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
3 tsp instant coffee (or instant espresso)
1/3 cup cold unsalted butter, cut into small pieces
1/2 cup chocolate chips
A sprinkle of sugar, chocolate, and coffee bean mixture
Yield: 8 scones
Preheat oven to 375 degrees F. In a small bowl, whisk together the cream, egg, and vanilla. Set aside.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, salt, and instant coffee. Stir to combine. Add the butter and mix into the dry ingredients until it resembles coarse crumbs. (use a pastry blender or I just used the paddle attachment on my stand mixer) Mix in the chocolate chips and add the wet ingredients. Mix everything together until the dough comes together. If too dry, add a little more cream and if too wet, add a little more flour. (dough should be a little sticky)
Transfer the dough to a lightly floured surface and knead a few times. Shape it into a circle (about 7-8 inches) and cut it into eight wedges. (I like to use a pizza cutter) Brush off any excess flour and place either on a lined baking sheet or in a scone pan. Grind some of the sugar/chocolate/coffee bean mixture onto the tops of the dough. (optional)
Bake for 20-25 minutes, or until the edges are firm and a toothpick comes out clean. Cool in/on the pan for a few minutes, then transfer to a wire rack. Serve while warm or store in a container for a few days, reheating as desired.
Source: Adapted from Joy of Baking