Mexican Hot Chocolate Scones
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Mexican Hot Chocolate Scones

Mexican Hot Chocolate Scones

These aren't your average scones; surprise students with these globally-inspired scones, perfect for breakfast or as a treat at lunch.

Servings: 64 servings (1 serving = 1 scone)
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Whole Grain Variety Muffin Mix (31529)
5 lb
1 box
Cocoa powder
3.50 oz
1 cup
Cinnamon, ground
2 Tbsp
Cayenne pepper
2 tsp
Water, cool approx. 72°F
3 lb
6 cups
Vanilla extract
1/4 cup
  1. Add muffin mix, cocoa powder, cayenne pepper and cinnamon to a large mixing bowl; whisk together.
  2. Stir together water and vanilla extract in a separate bowl; add muffin mixture in and combine until blended. Do NOT overmix.
  3. Deposit batter using a #16 scoop in a 4x6 pattern onto lightly sprayed full sheet pan; bake as directed.
BAKE:
TEMP
TIME
Convection Oven*
350°F
12-15 minutes
Standard Oven
400°F
15-18 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.

  • For crediting in USDA Child Nutrition Programs, 1 serving (1 scone) = 1 oz equivalent Grain

  • Drizzle with sugar-free chocolate syrup for a fun garnish.

View Recipe Instructions

Nutrition Information

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Serving Size:
1 scone
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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