Mayan Mocha Scones

The Mayans were the first fans of chocolate.  In 800 AD, they would harvest cocoa beans, grind them up and drink them with chile and cinnamon.  Later the Toltecs took over the Yucatan peninsula.  By the 1500s, the Aztecs felt that cocoa beans were from the gods.  Only royalty could afford to consume them as cocoa beans were used as money. They felt that cocoa beans could be used to cure many ailments from depression to sexual disfunction.

Combining the flavors of the Mayans with my favorite treat, the Scottish Scone, I have come up with this:

Mayan Mocha Scones 003

Mayan Mocha Scones

  • 2 cups all-purpose flours
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup cocoa powder
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, cold and chopped
  • 2/3 cup buttermilk
  • 2 tablespoons instant espresso
  1. Preheat oven to 450 degrees.
  2. Sift dry ingredients into a bowl.
  3. Add the butter and using a pastry blender, mix into the flour mixture until the size of peas.
  4. Add the instant espresso to the buttermilk, and then slowly fold into the dry ingredients.
  5. Form into 8 scones and bake for 15 minutes.
  6. Serve immediately.

Yields: 8 scones


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9 thoughts on “Mayan Mocha Scones

  1. What an interesting combination of flavours. I would never have thought to use cayenne pepper in something sweet! I’ll have to make the time to try it before the world ends on the 21 December.

  2. I only recently had my first taste of a peppery/chocolate combo, and it was amazing. These sound really interesting – who knew we had the Mayans to thank for making chocolate popular!

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