Coffee Nut Scones Recipes

MAPLE OAT NUT SCONES

Steps:

• For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
• In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
• Whisk together the cream, maple extract and egg in a small bowl. Pour into the flour mixture, stirring gently until it all comes together. (The mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
• Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 6- to 8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more).
• Transfer to the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes. (They shouldn't have much color on them at all.) Allow to cool completely.
• For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing's thick but still pourable.
• Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
• The scones will keep nice and fresh for days in a plastic zipper bag.

COFFEE NUT SCONES

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).

BANANA-NUT SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
• Place bananas in a large bowl; beat with an electric mixer until mashed. Add brown sugar, yogurt, egg, and vanilla, beating until smooth. Add cinnamon, baking powder, and salt, beating to combine. Add flour, 1 cup at a time, beating just until combined after each addition. Do not overmix.
• Grate chilled butter into batter using a cheese grater. Beat to combine. Fold in walnuts using a rubber spatula. Drop batter by generous 1/4 cupfuls onto the prepared cookie sheet.
• Bake in the preheated oven until edges and tops of scones are golden and a toothpick inserted in the center of a scone comes out with only crumbs, 17 to 20 minutes.
• When scones have a few minutes left in the oven, combine maple syrup and butter for glaze in a small saucepan over medium heat. Cook until butter melts completely; do not boil. Remove from heat. Add just enough confectioners' sugar, whisking in a small amount at a time, to reach desired consistency for glaze.
• Drizzle glaze over scones using a spoon or whisk.

COFFEE-NUT SCONES

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.

HAZELNUT CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400°. Whisk together first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts., Turn onto a lightly floured surface; knead gently 8 times. Pat dough into a 6-in. circle. Cut into 8 wedges; place on a greased baking sheet. Bake until golden brown, 15-20 minutes. Serve warm.

MAPLE WALNUT SCONES

Steps:

• Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes. Cool.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes.
• Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges.
• Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
• Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

WALNUT SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
• Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.