COFFEEHOUSE SCONES
Skip that line at the local coffeehouse and make these crazy-easy scones that taste just as good (if not better)!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix flour, 1/3 cup sugar, the baking powder, baking soda and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in chocolate chips. In medium bowl, stir buttermilk, coffee powder, vanilla and egg yolk with whisk. Stir into flour mixture just until soft dough forms.
- On floured surface, press or roll dough to 1/2-inch thickness. Cut with floured 3-inch round cutter. On cookie sheet, place rounds 1 inch apart. Brush dough with milk; sprinkle with 1 tablespoon sugar.
- Bake 15 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack.
- In small microwavable bowl, microwave baking chocolate uncovered on High 30 to 45 seconds until softened and chocolate can be stirred smooth. Drizzle over scones.
Nutrition Facts : Calories 324, Carbohydrate 42 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 279 mg
CHOCOLATE COFFEE SCONES
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, cocoa powder, granulated sugar, espresso powder, baking powder and salt. Add the cold cubed butter and use a pastry blender or your fingertips to blend the butter into the dry ingredients until the mixture looks like damp sand with some larger pea-sized pieces of butter throughout.
- Make a well in the center of the flour and butter mixture. Reserve 1 tablespoon of the chopped espresso beans, if using, for garnish and sprinkle the remainder around the edge of the flour well. In a small bowl, whisk together the cream, egg and vanilla. Pour the liquid ingredients into the well in the center of the flour mixture. Pour in the melted chocolate. Stir just until all the ingredients are moistened and dough begins to come together; it's okay if the mixture has some light and dark streaks. Turn the dough out onto a lightly floured work surface and gently pat it together into a round about 7 inches in diameter and 3/4 inch thick. Using a sharp knife, cut the dough into 8 equal triangular slices. Sprinkle turbinado sugar over the top of the dough and press gently to adhere.
- Transfer the scones to the prepared baking sheet. Bake until the scones are slightly firm to the touch and a toothpick inserted into one comes out clean (a few small crumbs clinging to the toothpick are okay), 15 to 20 minutes. Transfer the scones to a wire rack to cool completely.
- Meanwhile, for serving, beat the mascarpone, granulated sugar and heavy cream with an electric mixer on high speed until soft peaks form. Serve the scones with a dollop of the mascarpone cream and a sprinkle of reserved espresso beans.
COFFEE SHOP PUMPKIN SCONES
After eating a delicious pumpkin scone from my favorite coffee shop, I went home and played around with a base recipe until I came up with what I believe to be a fabulous copy!
Provided by PinkPrincess
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Mix flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.
- Mix pumpkin, egg, and half-and-half together in a separate bowl; stir into flour mixture just until combined. Turn dough onto a floured work surface and shape into a 1/2-inch-thick square. Cut dough into pizza-like wedges and arrange on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.
- Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 64.3 g, Cholesterol 36.4 mg, Fat 10.8 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 4.6 g, Sodium 370.2 mg, Sugar 35.2 g
SWEET COFFEE HOUSE SCONES
These are a yummy sweet scone base that is just waiting for your mix ins. Our favorite is triple chocolate chip, but you can let your imagination go. You can even swap the vanilla extract for almond or another extract. I usually divide the dough into two rounds and make two different types of scones for each batch.
Provided by C. Taylor
Categories Scones
Time 25m
Yield 16 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Mix flour (start with 3 cups), baking powder, salt, sugar and brown sugar, until well incorporated.
- Cut the butter into tiny pieces and mix into the flour mixture. Keep cutting in the butter(or you can use your hands) until you incorporate the butter into the flour and it looks like it's the consistency of cornmeal.
- Add the milk and vanilla extract, and mix to form a dough. If dough is too wet to work with, add a little more flour till you have a moist dough, but it's workable. Add your mix ins and mix till well distributed.
- Cut dough in two (or cut in two before adding the mix-ins if you want two flavors) and shape into 2 rounds, 1/2 inch thick. Sprinkle with sugar and then cut into 8 wedges. Separate slightly to help cook. Cook for 15 - 17 minutes or until golden brown and cooked through in the middle.
Nutrition Facts : Calories 208.4, Fat 8.5, SaturatedFat 5.3, Cholesterol 22.4, Sodium 168, Carbohydrate 29.5, Fiber 0.6, Sugar 10.9, Protein 2.8
SWEET COFFEE HOUSE SCONES II
I was playing around with my original recipe and came up with this version, which I think is a bit more moist. I usually divide the dough in 2 and then add my mix ins so that I get two flavors from one batch. You could easily halve the recipe too. Our current favorites for mix ins are blueberries (usually need to add a little more flour to the mix) and triple chocolate chip.
Provided by C. Taylor
Categories Scones
Time 32m
Yield 16 scones, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Mix flour (start with 3 cups), baking powder, salt, sugar and brown sugar, until well incorporated.
- Cut the butter into tiny pieces and mix into the flour mixture (you can also use a food processor for this step). Keep cutting in the butter until you incorporate the butter into the flour and it looks like it's the consistency of cornmeal.
- Add the milk, sour cream and vanilla extract, and mix to form a dough. If dough is too wet to work with, add a little more flour till you have a moist dough, but it's workable. Add your mix ins and mix till well distributed. If you have a wet mix in like blueberries, you may need to add a little more flour.
- Cut dough in two (or cut in two before adding the mixins if you want two flavors) and shape into 2 rounds, 1/2 inch thick. Baste the top with a little milk and then sprinkle with sugar. Cut each circle into 8 wedges. Separate slightly to help them cook. Cook for approximately 17 minutes or until golden brown and cooked through in the middle.
Nutrition Facts : Calories 225.5, Fat 10.5, SaturatedFat 6.5, Cholesterol 27.4, Sodium 190.7, Carbohydrate 29.5, Fiber 0.6, Sugar 11.2, Protein 2.8
PUMPKIN SCONES WITH COFFEE GLAZE
Provided by Ree Drummond Bio & Top Recipes
Time 1h
Yield 12 scones
Number Of Ingredients 12
Steps:
- For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with a baking mat or parchment paper.
- In a large bowl, combine the flour, brown sugar, baking powder and pumpkin pie spice. Stir to combine. Add the butter pieces, then use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs.
- In a second bowl, whisk together the pumpkin puree, cream and eggs. Pour into the flour mixture, stirring gently, until it all comes together into a dough.
- Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 1/2-inch-thick rectangle about 15 inches by 3 inches. Cut into 12 equal triangular wedges.
- Transfer the wedges to the prepared baking sheet, brush the tops with the extra cream and bake until poufy, set and just barely golden, 20 to 23 minutes. Allow to cool completely.
- For the icing: Sift the powdered sugar, then combine with the coffee and butter in a large bowl. Make sure the icing is thick but still pourable; add a splash more coffee if needed to thin.
- Spoon a very generous amount of the icing onto each scone and sprinkle each with the pumpkin pie spice. Allow the icing to set, about 10 minutes. The scones can be served at once or stored in airtight container at room temperature for 1 to 2 days.
COFFEE NUT SCONES
Make and share this Coffee Nut Scones recipe from Food.com.
Provided by lazyme
Categories Scones
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Direction Notes:.
- Cut through the circle of dough, but do not separate the wedges. This allows them to bake as one large scone, and they will be much moister than scones baked separately.
- Scones:.
- Combine 2/3 cup milk and the coffee granules in a microwave-safe bowl.
- Microwave at high 1 minute; stir until coffee dissolves.
- Cover and chill completely.
- Stir in vanilla and egg.
- Preheat oven to 425 degrees.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour and the next 4 ingredients (flour through cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
- (The flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.)
- Stir in walnuts.
- Add milk mixture, stirring just until moist (dough will be sticky).
- Turn the dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
- Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.
- Cut dough into 10 wedges; do not separate.
- Brush the dough with 2 teaspoons milk; sprinkle with 2 teaspoons sugar.
- Bake at 425 degrees for 20 minutes or until browned.
- Serve warm.
- (serving size: 1 wedge).
COFFEE BANANA SCONES
I ripped this out of an old Canadian Living Magazine in an office. Shame on me! Great scones though.
Provided by Annacia
Categories Scones
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, combine flour, baking powder, salt and sugar.
- Cut in butter until mixture resembles fine crumbs.
- In separate bowl, combine banana, milk, coffee and vanilla; add to dry mixture, stirring lightly to make a moist dough.
- On lightly floured board, knead dough lightly for about 30 seconds.
- Roll out dough to 1/2 inch thickness; cut into 3 inch rounds and place on lightly greased baking sheet.
- Bake in 425 F oven for 15 minutes or until lightly browned.
- Makes about 10 scones.
Nutrition Facts : Calories 255.6, Fat 12.1, SaturatedFat 7.5, Cholesterol 31.6, Sodium 413.2, Carbohydrate 33.2, Fiber 1.1, Sugar 7.5, Protein 3.7
CINNAMON COFFEE SCONES
Two of me favorite thhings cinnamon and coffee! This is a grand breakfast scone thats a bit on the lighter side.
Provided by Annacia
Categories Scones
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stir together the flour, cinnamon, and Splenda.
- Cut the margarine into tablespoon pieces and blend with the pastry blender or two knives into the dry mixture (margarine pieces should be the size of small peas.).
- Mix together the eggs, coffee, and milk.
- Stir into the dry mixture to form a soft dough.
- Stir in the fruit and nuts.
- Turn dough out onto a floured board and gently pat into a circle of dough about 1/2" thick.
- Cut out rounds with floured biscuit cutter and place them on a greased baking sheet.
- Gently brush tops with milk and sprinkle with sugar.
- Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.
Nutrition Facts : Calories 209.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 47.6, Sodium 419.7, Carbohydrate 32.3, Fiber 2.2, Sugar 5.8, Protein 5.9
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