Mochaccino Scones

For a tasty teatime treat these scones are hard to beat.

Makes 8 large triangular scones

1 pack My Secret Kitchen Mochaccino Cookie Mix
50g butter, melted
2 medium eggs, whisked together
plain flour for dusting
25g dark chocolate, melted
25g white chocolate, melted

Preheat oven to 190°C (gas mark 5). Line a baking sheet with baking paper. Empty the mochaccino mix and chocolate chunks into a bowl, then stir in the melted butter using a blunt knife. Add the majority of the whisked eggs to the mix, reserving approximately a tablespoon for later. Mix until a dough comes together and shape into a ball using your hands.

Form the dough into a 16cm x 16cm square and cut into 8 triangles by cutting into quarters and then cutting each quarter into 2 triangles. Brush with the reserved egg and place on the baking sheet. Bake for 15-20 minutes or until golden. When cool, drizzle in a criss-cross pattern with the dark and white chocolate.