Mocha Pecan Scones

Ingredients

• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup sugar
• 2/3 cup butter, cut up
• 1 cup buttermilk
• 2 large eggs, lightly beaten
• 2 teaspoons espresso powder
• 1 cup pecans, chopped
• 2 cups chocolate chips, divided
• 2 tablespoons milk
• 2 tablespoons sugar

Directions

1. 1

   Combine first 5 ingredients. Cut in butter with a pastry blender (or two knives) until crumbly.

2. 2

   Combine buttermilk, egg and espresso powder. Stir until powder dissolves. Add buttermilk mixture, nuts and 1 cup chocolate chips to dry ingredients, stirring until just moistened.

3. 3

   Turn dough onto a lightly floured surface and knead 5 or 6 times. Divide dough into 4 parts; pat out each part into a 6 inch circle. Cut each circle into 8 wedges and place wedges 2 inch apart on lightly greased baking sheets. Brush with milk and sprinkle with 2 tablespoons sugar.

4. 4

   Bake at 425 degrees for 12 to 15 minutes or until scones are lightly browned.

5. 5

   Place 1 cup chocolate chips in a small, heavy-duty Ziploc bag and submerge in hot water until melted. Snip a tiny hole in the corner of the bag and drizzle over scones.