YIELDS
No servings information available
INGREDIENTS
- 2 cups All purpose Flour
- ⅓ cup Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 Tbsp Coffee Grounds (regular or flavored)
- ½ - 1 cup Chocolate Chips (semi-sweet or milk chocolate)
- 1 cup Pecan Pieces (roasted)
- 8 Tbsp Butter, Unsalted (cold, cut into small dice or grated)
- ½ cup Sour Cream
- 2 large Eggs
- 1 Tbsp Vanilla Extract
- ¼ cup Water
- NUTRITIONAL INFORMATION
- No nutrition information available
INSTRUCTIONS
Gather and scale all ingredients.
Set oven to 400 degrees F. (375 for convection oven)
In a medium bowl (or in stand mixer bowl), mix together flour, sugar, baking powder, baking soda, salt, coffee grounds, chocolate chips and pecans.
Work butter into the flour mixture either by hand or use the paddle attachment on stand mixer until the mixture resembles a coarse meal).
In a separate bowl, whisk together sour cream, 1 egg and vanilla extract.
Stir in sour cream mixture into the flour mixture either with a fork or if using the stand mixer, use dough hook. Turn mixer on low and pour in the sour cream mixture slowly until dough ball forms.
Place dough on a lightly floured surface and pat into a 7-8-inch circle, about ¾ inch thick. Cut into 8 triangles. Place on cookie sheet lines with parchment paper, about 1 inch apart.
In a small bowl, whisk together the 2nd egg and water to make an egg wash. Brush egg wash on the tops and sides of the lined scones.
Bake until golden brown (about 15 – 20 minutes). Let cool for at least 5 minutes.
Optional: Melt ¼ cup of chocolate chips and drizzle on scones. Garnish with extra pecan pieces.
