Scones prove to be versatile British import
20.05.12
In its native Great Britain, the scone, a mainstay of afternoon tea, is similar to what Americans call a biscuit — more bread than cake — and relatively plain: a handful of raisins being about as gussied up as traditional U.K. scones get.
But on this side of the pond, we make scones in all kinds of flavors, including this coffee-and-chocolate version. It is also healthier than many a scone, cutting out butter and cream in favor of applesauce.
Tips: I always use aluminum-free baking powder because I don't like the idea of eating metal.
For a delicious fruit scone, replace the coffee, water and chocolate chips in the recipe with 1 1/2 cups whole berries, fresh or frozen.
Mocha scones Prep: 25 minutes
Cook: 25 minutes
Makes: 10 scones
Note: This recipe makes 10 large scones. If you prefer to make smaller versions, reduce the baking time accordingly.
Ingredients: 2 1/2 cups
Source: Chicago Tribune