mocca chocolate chip scones

If you are a fan of coffee and you like all food that is chocolately, you will like mocca chocolate chip scones.

The secret is to use a good brand of cocoa powder and chocolate chips. My favourite is Hersheys cocoa powder and Hersheys semi-sweet chocolate chips.

INGREDIENTS

2 cups plain flour

1/3 cup cocoa powder

4 tsp baking powder

1/2 tsp salt

1/4 tsp ground cinnamon

3 tbsp brown sugar

1/2 cup semi-sweet chocolate chips

1/3 cup olive oil

3/4 cup multi-grain milk (or any other milk of your choice but preferably not skimmed milk)

70 ml hazelnut flavoured white coffee (or any other instant milk coffee of your choice) (cooled)

cinnamon sugar (for topping)

cocoa powder (for topping)

METHOD

1. Preheat the oven to 200 degrees celsius.

2. Sift the plain flour, cocoa powder, baking powder, ground cinnamon and salt in a large mixing bowl. Stir in the brown sugar and chocolate chips. Mix well and set aside.

3. Mix the olive oil, milk and coffee in a separate mixing bowl.

4. Pour the oil mixture into the flour mixture. Mix until blended.

5. Using an ice-cream scoop, scoop the batter onto a baking tray lined with baking paper.

6. Press the dough down until it is about 1/2" thick.

7. Mix the cinnamon sugar and cocoa powder together and sprinkle onto the top of the scones.

8. Bake at 200 degrees celsius for 10 minutes.

9. Let the scones cool thoroughly before storing in an air-tight container.

TIP

Scones are best eaten warm. As such, it would be advisable to warm up the scones in an oven preheated to 140 degrees celsius for 5 minutes before eating.