Chocolate Mocha Scones

These rich and buttery Chocolate Mocha Scones feature coffee and cocoa inside the dough and a two-tone coffee and chocolate icing on top!

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 scones

Calories: 338 kcal per serving

Ingredients

Preheat the oven to 400℉. Line a baking sheet pan with parchment paper or spray with non-stick cooking spray.
Whisk together the flour, sugar, cocoa, and baking powder in a mixing bowl. Cut in the cold butter using a pastry cutter until the pieces of butter are about the size of peas.
In a small bowl, whisk together the instant coffee granules and hot water until dissolved. Add the cream and egg and whisk until smooth. Add to the flour/butter mixture and mix until a loose dough forms. Turn out onto a floured counter and knead it gently to form into a ball.
Shape the dough into 3 rounds each about 1 inch thick. Cut each round into 4 wedges using a pizza cutter or large knife and place them on the prepared baking sheet, leaving room for the scones to spread a bit. *
Bake in the preheated oven for 12-16 minutes or until a toothpick inserted into the center comes out clean. Let cool on the pan while you make the icing.
In a medium-sized bowl, whisk together the instant coffee granules and hot water until dissolved. Add the powdered sugar and enough cream to make an icing consistency that can be drizzled. Transfer 2 tablespoons of the icing to a separate bowl and whisk in cocoa powder.
Dip the cooled scones into the coffee icing to coat. Transfer cocoa icing into a plastic sandwich bag with a very small hole cut in the corner and pipe onto the coffee-glazed scones. Enjoy!