COFFEE NUT SCONES
Make and share this Coffee Nut Scones recipe from Food.com.
Provided by lazyme
Categories Scones
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
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).
COFFEE-NUT SCONES
This is a really tasty recipe with the hazelnuts and coffee. My DH just loves it. Can't keep enough of them around! Great for breakfast, snacks, having with coffee, and packing in lunches! :)
Provided by PalatablePastime
Categories Scones
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 197.3, Fat 10.4, SaturatedFat 4.3, Cholesterol 51.2, Sodium 228.2, Carbohydrate 22.7, Fiber 1, Sugar 7.4, Protein 4.1
COFFEE BANANA SCONES
I ripped this out of an old Canadian Living Magazine in an office. Shame on me! Great scones though.
Provided by Annacia
Categories Scones
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, combine flour, baking powder, salt and sugar.
- Cut in butter until mixture resembles fine crumbs.
- In separate bowl, combine banana, milk, coffee and vanilla; add to dry mixture, stirring lightly to make a moist dough.
- On lightly floured board, knead dough lightly for about 30 seconds.
- Roll out dough to 1/2 inch thickness; cut into 3 inch rounds and place on lightly greased baking sheet.
- Bake in 425 F oven for 15 minutes or until lightly browned.
- Makes about 10 scones.
Nutrition Facts : Calories 255.6, Fat 12.1, SaturatedFat 7.5, Cholesterol 31.6, Sodium 413.2, Carbohydrate 33.2, Fiber 1.1, Sugar 7.5, Protein 3.7
WALNUT SCONES
Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat
Provided by Cassie Best
Categories Afternoon tea, Snack, Supper
Time 35m
Yield Makes 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 278 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
CINNAMON COFFEE SCONES
Two of me favorite thhings cinnamon and coffee! This is a grand breakfast scone thats a bit on the lighter side.
Provided by Annacia
Categories Scones
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stir together the flour, cinnamon, and Splenda.
- Cut the margarine into tablespoon pieces and blend with the pastry blender or two knives into the dry mixture (margarine pieces should be the size of small peas.).
- Mix together the eggs, coffee, and milk.
- Stir into the dry mixture to form a soft dough.
- Stir in the fruit and nuts.
- Turn dough out onto a floured board and gently pat into a circle of dough about 1/2" thick.
- Cut out rounds with floured biscuit cutter and place them on a greased baking sheet.
- Gently brush tops with milk and sprinkle with sugar.
- Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.
Nutrition Facts : Calories 209.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 47.6, Sodium 419.7, Carbohydrate 32.3, Fiber 2.2, Sugar 5.8, Protein 5.9
COFFEE HAZELNUT SCONES
I found this recipe in Biscuits and Scones by Elizabeth Alston. It sounds really good and I hope to try it soon.
Provided by lazyme
Categories Scones
Time 1h
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Put hazelnuts in a baking pan with sides and bake for 15-20 minutes, shaking the pan once or twice, until the skins split and the nuts are lightly browned.
- Pour the nuts into a dish towel; gather the towel around the nuts and rub them hard through the towel for a minute or so to loosen the skins.
- Pick out the nuts and coarsely chop in a food processor or by hand with a chef's knife.
- Turn oven up to 425 degrees F.
- While the nuts are toasting, measure milk and stir in the instant coffee.
- Put flour, baking powder and salt into a large bowl; stir to mix well.
- Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
- Add sugar and hazelnuts; toss to distribute evenly.
- Stir milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
- Scoop 1/4 cupfuls of dough and place about 2-inches apart onto an ungreased cookie sheet.
- Bake about 15 minutes or until the dough colors but does not get dark brown.
- Put scones on a dish towel on a wire rack; cover loosely with the cloth and let cool 1 to 2 hours before serving.
BANANA-NUT SCONES
Fluffy banana-nut scones loaded with walnuts and cinnamon!
Provided by matti
Categories Scones
Time 50m
Yield 11
Number Of Ingredients 14
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.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 56.7 g, Cholesterol 37.4 mg, Fat 15.6 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 5.7 g, Sodium 231.7 mg, Sugar 29.8 g
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