Nothing will ever top my favorite cream scone recipe. No mix-ins, no glazes. Just a classic scone with a dollop of whipped cream and a dot of raspberry jam. Perfection. 

 

But that doesn't mean I never want to try a new scone recipe again.

 

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These white chocolate and mocha scones are a nice twist on a classic scone. Not as flaky, buttery but who can resist that mocha flavor on a lazy Saturday morning?

 

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White Chocolate Mocha Scones

Adapted from Inside Bru Crew Life\

 

2/3 c. heavy cream
2 Tbsp. instant coffee
2 c. flour
1/4 tsp. salt
1 1/2 tsp. baking powder
6 Tbsp. butter, chilled
1 tsp. vanilla
1 egg
1/2 white chocolate chips, melted
2 tsp. sea salt

 

In a glass mug, heat the cream for 1 minute in the microwave. Stir in the instant coffee and set aside. Whisk together the flour, salt, and baking powder. With a fork, cut in the butter until it creates small pea like pieces. Make a hole in the center of the flour and pour in the egg, vanilla and coffee cream. Stir until mixed thoroughly.

The dough will be very sticky, so use a spoon to scoop out 12 scones. Press the dough rounds down until they are about 3 inches wide. Bake at 400* for 18 minutes. Immediately transfer to wire racks to cool. Drizzle with melted white chocolate and sprinkle with a little sea salt. Store in a sealed container.

 

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