Mocha Pecan Scones (from Southern Living)

Serves: 16

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1/3 cup butter, cut up
1/2 cup buttermilk
1 large egg, lightly beaten
1 teaspoon instant espresso powder
1/2 cup chopped pecans
1/2 cup semisweet chocolate mini-morsels (optional)
1 tablespoon milk
1 tablespoon sugar
1/2 cup semisweet chocolate mini-morsels

Combine first 5 ingredients. Cut in butter with pastry blender until crumbly. Combine buttermilk, egg and espresso powder. Stir until powder dissolves. Add buttermilk mixture, pecans and, if desired, 1/2 cup mini-morsels to dry ingredients, stirring until just moistened. Turn dough out onto a lightly floured surface, knead 5 or 6 times. Divide dough in half. Roll or pat each portion into a 6 inch circle. Cut each circle into 8 wedges, and place wedges 1 inch apart on lightly greased baking sheets. Brush with milk, and sprinkle with 1 tablespoon sugar. Bake at 425 degrees for 12 to 15 minutes or until scones are lightly browned. Place 1/2 cup mini-morsels in a small heavy-duty zip-top plastic bag and seal. Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner of bag, and drizzle over warm scones.