Coffeehouse Scones Recipes

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COFFEEHOUSE SCONES



Coffeehouse Scones image

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

2 cups Gold Medal™ all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter
3/4 cup miniature semisweet chocolate chips
3/4 cup buttermilk
5 teaspoons instant espresso coffee powder or granules
1 teaspoon vanilla
1 egg yolk
1 tablespoon milk
1 tablespoon sugar
2 oz semisweet baking chocolate, chopped

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



Chocolate Coffee Scones image

Provided by Wanna Make This?

Categories     dessert

Time 55m

Yield 8 scones

Number Of Ingredients 16

2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 cup granulated sugar
1 tablespoon espresso powder
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
1/2 cup coarsely chopped chocolate-covered espresso beans, optional
1/3 cup plus 2 tablespoons cold heavy cream
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 1/2 ounces semisweet chocolate, melted and cooled
1 tablespoon turbinado sugar
1/3 cup mascarpone cheese
2 tablespoons granulated sugar
1/2 cup heavy cream

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



Coffee Shop Pumpkin Scones image

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

2 ¼ cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
3 tablespoons cold butter
3 tablespoons shortening
¾ cup canned pumpkin
1 egg
2 tablespoons half-and-half
1 cup confectioners' sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
¼ teaspoon pumpkin pie spice

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 II



Sweet Coffee House Scones II image

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

3 -3 1/4 cups flour (depends on if your mixins are wet)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/3 cup brown sugar (packed)
12 tablespoons butter
1/3 cup milk
1/2 cup sour cream
2 tablespoons vanilla extract
milk, and
sugar, for topping

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

SWEET COFFEE HOUSE SCONES



Sweet Coffee House Scones image

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

3 -3 1/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/3 cup brown sugar (packed)
11 tablespoons butter
2/3 cup milk
2 tablespoons vanilla extract
sugar, for sprinkling

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

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