Sweet Coffee House Scones Recipes

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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

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



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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What's the best way to make pumpkin scones?
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