When these scones fresh out of the oven, you can smell the coffee in the air. Take a bite and you’ll taste chocolate!… This is why I love these scones!
Coffee Cream Scones Recipe ( makes 8-12 pieces)
2 cups all purpose flour, plus extra for sprinkling
1 tbsp very finely ground coffee (1/2 tbsp if light coffee flavor is preferred)
2 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp cold unsalted butter– cut into pieces
1/2 cup toasted walnut– chopped
1/4 cup semi-sweet chocolate chips
1/4 cup dried cranberries
2/3 cup heavy cream (or whole milk)
1/2 tsp vanilla extract
- In a large bowl, stir flour, coffee, sugar, baking powder and salt to combine. Rub in butter until the mixture resembles of coarse crumbs. Add walnut, chocolate chip and cranberries and mix well.
- Add eggs, vanilla extract and cream in a small bowl, whisk to combine. Scoop out 2 tbsp to reserve for egg wash. Pour the egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
- Transfer the dough to a lightly floured surface and knead the dough gently 4-6 times, then divide the dough in half. Pat each half into 6 inch circle, and cut into quarters, for a total of 8 wedges (for smaller scones cut each disc into 6 triangles, for a total of 12 pieces).
- Place scones on a lined baking sheet, 2 inches apart, and chill in freezer for 30 minutes. In the meantime, preheat oven to 400°F.
- Brush scones with reserved egg wash and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve immediately.
I made these scones the second time using whole milk and only 1/2 tbsp coffee powder. The dough was pretty wet and required more dusting of flour during kneading/shaping. However, the scones turned out beautifully after baking and not as dark as first time. The aroma of coffee is light. Personally I would stick with 1 tbsp of coffee powder to give the scones more flavor.