Coffee and Cream Scones

I think I’m a crazy person. I gave up coffee for Lent! And the good news is (no pun intended here) Easter was just this past Sunday and I’m free to drink allllllll of the coffee my little heart desires. Can you tell I’m excited? I’ll probably be super caffeinated for the next few weeks. Just saying!! So expect some more recipes including coffee coming soon.

Coffee and Cream Scone

So by now you can tell I’m obsessed with coffee. Just literally obsessed. Are you guys too?? It is impossible to start my day off right without the kick of caffeine. I could really live off of it. Breakfast, lunch, and dinner. I’m convinced it’s an addiction. As a teaching assistant, I crave that jolt of energy that jump starts the day! Those kids are raring to go. Really where do they get all that energy from anyway?

As a self proclaimed addict I naturally love everything coffee flavored. I’m especially excited if a recipe includes coffee in it as well. WhileΒ browsing some recipes (as usual) I realized I’ve never come across a coffee flavored scone, or a scone with a coffee glaze AT LEAST. Well that is going to change today! These scones have a buttery, creamy, moist crumb from the butter and heavy cream. There’s also a subtle coffee flavor from the brewed coffee and instant espresso in the scone base. The sweet glaze gets its burst of caffeine from coffee too! One thing I love most about them is they look just like you got them from a coffee shop.

Coffee and Cream Scones

Go ahead, give them a try. Start your day off right with these coffee and cream scones. Are you a slave to caffeine just like me?? Let me know πŸ™‚

Coffee and Cream Scones (makes 6 large scones)

Scones

3/4 cup cold heavy cream

1 egg

1 teaspoon vanilla extract

2 tablespoons strong coffee, warm

1/4 cup granulated sugar

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons instant espresso granules

6 tablespoons cold butter cut into small cubes

Glaze

1 cup powdered sugar

3 tablespoons strong coffee, warm

1. Preheat oven to 400 degrees. In a medium sized bowl whisk the heavy cream, egg, vanilla extract, and coffee. Set aside. In a large mixing bowl whisk the flour, granulated sugar, salt, baking powder, and instant espresso. With a pastry blender (or use two knives) cut the butter into the flour mixture until the butter is pea sized. Be patient, this takes a bit of time.

2. Stir the wet ingredients into the dry using a fork. Mix until the dry ingredients are just moistened. Don’t over mix or handle the dough too much with your hands (the heat from your hands will begin to melt the butter). The dough will look a bit scraggy and sticky.

3. Press the dough into a six inch circle on a surface lightly dusted with flour. Using a sharp knife cut the dough into six equal triangles. Place the scones onto a baking sheet lined with parchment paper. Bake for 16-18 minutes or until golden brown. Let cool for about 5 minutes.

4. To make the glaze in a medium sized bowl combine the powdered sugar and coffee with a fork. Using the fork drizzle the glaze over the scones. Use as much or as little as you like! Enjoy with a warm cup of coffee!

Adapted from Martha Stewart

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