Coffeenutscones Recipes

Steps:

• Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
• Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
• Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
• Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.

Steps:

• Preheat the oven to 350 degrees F.
• Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
• In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
• Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.

Steps:

• Heat oven to 350 degrees F.
• Put hazelnuts in a baking pan with sides and bake for 15-20 minutes, shaking the pan once or twice, until the skins split and the nuts are lightly browned.
• Pour the nuts into a dish towel; gather the towel around the nuts and rub them hard through the towel for a minute or so to loosen the skins.
• Pick out the nuts and coarsely chop in a food processor or by hand with a chef's knife.
• Turn oven up to 425 degrees F.
• While the nuts are toasting, measure milk and stir in the instant coffee.
• Put flour, baking powder and salt into a large bowl; stir to mix well.
• Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
• Add sugar and hazelnuts; toss to distribute evenly.
• Stir milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
• Scoop 1/4 cupfuls of dough and place about 2-inches apart onto an ungreased cookie sheet.
• Bake about 15 minutes or until the dough colors but does not get dark brown.
• Put scones on a dish towel on a wire rack; cover loosely with the cloth and let cool 1 to 2 hours before serving.

Steps:

• Preheat oven to 425 degrees F.
• Spray baking sheet with nonstick cooking spray.
• Combine flour, sugar, baking powder, and salt in a mixing bowl.
• Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• In a separate bowl, beat together eggs, milk, and 1 tbsp.
• instant coffee.
• Add to dry ingredients, mixing until just blended.
• Stir in hazelnuts.
• On a lightly floured surface, knead the dough 5-6 times, but not too much or it makes the dough tough.
• Cut the dough into three parts; cut each part into fourths.
• Pat each part into a patty or roll and place on baking sheet.
• Bake at 425 degrees F.
• for 10-12 minutes or until light golden.
• Remove from baking sheet and cool on wire rack.
• Prepare glaze by mixing 1 tbsp.
• water with 1/4 tsp.
• instant coffee; add 1/2 cup powdered sugar, stirring until well blended.
• Drizzle over scones with a spoon, adjusting consistency, if necessary with a little water or more sugar.
• Serve.

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).

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.

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.

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.