Zutaten für Sandra Lee Mocha Chip Scones
- Brewed Coffee
- Heavy Cream
- Eggs
- 1 1/2 teaspoons vanilla extract
- Bisquick
- 1/2 cup granulated sugar
- Semi Sweet Chocolate Chips
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Zubereitung von Sandra Lee Mocha Chip Scones
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together 1/4 cup strong brewed coffee (or substitute: 4 1/2 tsp instant espresso powder dissolved in 1/4 cup hot water), 1/4 cup heavy cream, 1 large egg, and 1 1/2 teaspoons vanilla extract.
- In a large bowl, combine 2 cups Bisquick baking mix, 1/2 cup granulated sugar, and 1 1/2 cups semi-sweet chocolate chips.
- Add the wet ingredients (from step 2) to the dry ingredients and gently mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a 9-inch circle.
- Cut the circle into 12 wedges.
- Place the scones onto the prepared baking sheet.
- In a small bowl, whisk together 1 tablespoon heavy cream and 1 tablespoon of the remaining beaten egg.
- Brush the tops of the scones with the egg wash and sprinkle generously with sanding sugar.
- Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly on the baking sheet before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
96g
Fat
31g
Carbs
14g
