These are one of my favourite weekend treats. They are a snap to whip together and can even be assembled the night before. They fill the house with the incredible smell of freshly baked chocolate-coffee goodness, and are a sure-fire way to get your family jumping out of bed and into the kitchen.
1 1/4 cups unbleached all-purpose flour
1 1/4 cups whole wheat flour
2/3 cup cocoa
1/3 cup raw cane sugar
2 tbsp raw cane sugar (for garnish)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups pecans, chopped
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 tablespoon ground espresso
3/4 cup natural yogurt
1 large egg
1 teaspoon vanilla extract
1 tbsp milk
Preheat oven to 400 degrees.
Butter and flour baking sheet.
Sift flours, 1/3 sugar, baking powder, baking soda, salt and nuts into large bowl.
Add butter and break up with fingertips until butter is reduced to size of peas.
Whisk yogurt, eggs and vanilla in small bowl to blend.
Add wet mixture to dry ingredients; mix until dough comes together.
Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into wedges.
Transfer wedges to prepared baking sheet, spacing 1 inch apart.
Recipe can be prepared up until this point up to one day ahead and refrigerated.
Brush scones lightly with milk and sprinkle with 2 tablespoons cane sugar.
Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes.