Sunday, July 4, 2010

Cinnamon coffee scones

 Baking with coffee.

At they are offering free recipes that include their coffee, but I am sure any strong-brewed coffee would work for the recipes they offer.  ... also offering free recipes is not exactly a 'new' thing, but I did like the idea of this recipe... with the exception of raisins, I don't like raisins in my food.  To each their own I suppose. 

Prep Time: 15 minutes
Total Time: 30 minutes
Makes: Two dozen scones (depending on their size)
2 cups self-rising flour
2 teaspoons cinnamon
6 tablespoons sugar
1-1/2 sticks (3/4 cup) unsalted butter
2 eggs
1/4 cup strong brewed Folgers coffee
1/4 cup milk
1/2 cup golden raisins (or chopped dried apricots) 1/2 cup chopped pecans (or walnuts)
Extra milk and sugar for toppings
Stir together the flour, cinnamon, and sugar. Cut the butter into tablespoon pieces and blend with the pastry blender or two knives into the dry mixture. (Butter 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 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.


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