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MHM Hack # 3: Chocolate Espresso Scones

Yield:  12 individual scones or 22 appetizers
Oven Temperature:  400 degrees
Baking Time:  20-22 minutes
Total Time:  Less than 30 minutes
To make these yummy Chocolate Espresso Scones, you'll need:
  • 1 Bag of Plain Mother Hubbard's Scone Mix
  • 250ml of espresso or very dark roast coffee, cooled.
  • 1/2 to 2/3 cups of dark chocolate chips 
  • 1/2 cup of your favourite melted chocolate (optional)
  • 1/4 cup of icing sugar for dusting (optional)

 If making individual sized scones:

Prepare scone dough as per instructions on the label, substituting the water with your coffee of choice.  Then add in the dark chocolate chips. 
Cut the dough into 9 equal portions, roughly shape each into a round ball.  
On a lightly floured surface, roll each ball into a 5 inch round disk.  
Bake as per instructions.  Enjoy!
Optional:
Let scones cool, drizzle with melted chocolate. After chocolate has set, dust with icing sugar and enjoy.
If making appetizer sized scones:
Prepare scone dough as per instructions on the label, substituting the water with your coffee of choice.  Then add in the dark chocolate chips. 
Cut the dough into 22 equal portions, roughly shape each into a round ball.  Flatten each ball slightly with the back of a spoon or your fingers.
Bake as per instructions but reduce bake time to 13-18 minutes.  Bake times are approximate because oven temperatures vary.
Optional:
Let scones cool, drizzle with melted chocolate. After chocolate has set, dust with icing sugar and enjoy.