Itty bitty Mocha Scone Nibble. You are making a 1-inch x 1-inch x 1.5 inch isosceles triangle of a scone. I’m giving you my ICING recipe, and pointing you to the scone recipe on the King Arthur Flour website for their step-by-step photo tutorial. Don’t be scared, it’s not hard. But it takes a lot of words to walk you through some details. Pictures help.
First, make the mini scones. Check out the recipe, but come back for my adjustments and icing, below: THE SCONE RECIPE IS BY KING ARTHUR FLOUR — TUTORIAL HERE.
- I used Scharffen Berger Cacao Nibs instead of mini chocolate chips. They have a sophisticated something about them, a crunch you cannot get with chocolate chips.
- I made a drizzle icing (below) instead of a dunking glaze.
- I used cold brewed coffee to make the icing Mocha instead of water for their “Vanilla” glaze.
Why the above? Nuttin’ wrong with their recipe at all, just wanted to give you another angle. And no matter that Larry is a rather large guy, he was smitten with the itty bitty size of these yummy things.
Here is my Mocha Icing:
- 4 tablespoons butter, melted
- 2 1/2 cups to 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 3+ tablespoons cold brewed coffee
Once you have baked and cut your mini scones, place them on a wire rack over a cookie sheet to catch icing drips.
In a bowl, mix together the melted butter, 2 1/2 cups powdered sugar and vanilla extract. Add cold coffee and stir until smooth. Add more powdered sugar if too thin, or more coffee if too thick.
Use your whisk and quickly drizzle about a teaspoon onto each scone. The icing will start to set pretty fast, get those drizzles done! Once set, store in an airtight container.