Nothing will get you going in the morning like these COFFEE SCONES!
Well if you’re a coffee drinker I’m sure that a hot cup of coffee will help,
for me it’s all about the yummy scones…..you can have the cup of coffee.
(I roll the scone dough to 1 inch, I use the wood dowels as you can see in the photo above to have them be even)
Cold butter is the KEY to making light scones.
I cut it into small pieces on a sheet of wax paper, and place it in my freezer, then when I have the dry ingredients measured out, I remove it from the freezer and cut it in with a pastry cutter.
If the dough is over-worked or the butter isn’t cold the end result will be heavy.
The icing is thin and easy to brush onto the tops and sides of scones.
As the icing dries it hardens.
I used a silicone pastry brush and applied the glaze to the top, then down the sides of the scones.
For extra coffee flavor, I put some instant coffee into a mesh strainer and pressed down on it to break up into smaller pieces on top of the wet icing for it to stick to the tops of the scones.
- 2 cups flour
- ¼ cup brown sugar
- 3 teaspoon baking powder
- 1 teaspoon salt
- ½ cup cold unsalted butter
- ½ cup whole milk
- 3 tablespoons instant coffee
- 1 teaspoon vanilla extract
- 2 eggs
- In a medium bowl, mix flour, sugar, baking powder and salt.
- Cut in cold butter with a pastry cutter until it resembles coarse crumbs.
- Mix milk with coffee until it dissolves and in the vanilla and eggs.
- Stir the wet ingredients into the dry ingredients until it's just combined.
- Roll out dough onto lightly floured surface (I roll out the dough onto floured wax paper sheets)
- Cut dough into desired shape
- Place scones onto parchment lined baking sheet
- Bake at 400 degrees for 10 minutes.
- 3 tablespoons hot water
- 2 tablespoon instant coffee
- 1 cup powdered sugar
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
- Mix hot water with coffee, add to it the powdered sugar, corn syrup, and vanilla.
- The mixture should be free-flowing and smooth to glaze over the scones.
- I used a silicone pastry brush and applied the glaze to the top, then down the sides of the scones.
- For extra coffee flavor, I put some instant coffee into a mesh strainer and pressed down on it to break up into smaller pieces on top of the wet icing for it to stick to the tops of the scones.
These scones were DEVOURED!
My son said they tasted like pancakes and syrup.
I think he picked up on the brown sugar and vanilla,
it’s always fun to see what flavor he picks out!
Corrina Lee says
I absolutely love scones and I really appreciate you posting this recipe for us all. I can’t wait to try them. I was hoping you would have had a way for me to share it on Twitter, I shared it on Facebook and pinterest but maybe later you can add a twitter feature?
Diane says
Thanks so much for sharing, I have a few sharing buttons on top of the post, you will find twitter and other sharing buttons at the bottom of each post 🙂
Amanda says
Gorgeous as usual! 🙂
Lauren says
Just beautiful!
Brenda @ a farmgirl's dabbles says
Coffee, coffee, coffee…bring on the coffee!!
Cookin' Cowgirl says
So fun! What a great idea to use a cute little cookie cutter for your scones, love this! And yes, I WILL take your coffee! 😉 Pinned!
ML says
I did not see how thick to roll the scones. How many does a recipe make? Is the icing supposed to get firm? Mine was always drippy even after sitting out. The taste was yummy. Not sweet. I rolled out too thin but liked anyway.
Diane says
I roll my scones to 1 inch, the photo in the post shows the wooden dowels, the scones puff up after being baked as you can see from the photos. If the scones turned out thin, then I’d assume you rolled them thinner than an inch.The icing does harden after it dries, just like a glazed donut, but this icing is a little thicker if you find it’s too thin and does not set up add some more powdered sugar, it’s a glaze icing, and it does harden when it dries. Usually takes at least an hour before I would stack them up.