Sweet Coffee House Scones Recipes

SIMPLE SWEET SCONES

Steps:

• Heat oven to 425°F (220 Celsius).
• Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine crumbs.
• Add sugar; toss to mix.
• Add milk and stir with a wooden spoon until dough forms,(the dough may be a bit crumbly).
• Place dough on floured counter and knead gently until the dough comes together in a ball.
• Pat or roll into a circle about 1 1/2 inches thick.
• cut each circle into 6 or 8 wedges.
• place wedges on a greased cookie sheet- slightly apart for crisp sides, touching for soft.
• Bake about 12 minutes, or until medium brown on top.

COFFEEHOUSE SCONES

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.

SWEET COFFEE HOUSE SCONES

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.

SWEET COFFEE HOUSE SCONES II

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.

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).