Chocolate Chip Coffee Toffee Scones

ChocolateChipCoffeeToffeeScones@NancyCreative.com

It’s been a while since I’ve made scones. I think the last ones I made were Blackberry Scones, and that was about a year ago.  So when I had the chance recently to try some different coffee blends, compliments of Community Coffee, I thought of making scones because they go great with coffee in the morning. And I decided it would be fun to try making some coffee-flavored scones. I envisioned them with some chocolate chips and toffee, too–those flavors are always good with coffee.

These scones are more cake-like than biscuit-like. They’re more dessert-like than breakfast-like. But if you like having dessert for breakfast, then you’ll especially like these! :) Everyone who tasted these scones really liked them, so I think you’ll like them, too. CommCoffee

Community Coffee was founded in 1919 and was first sold in a country store in north Baton Rouge, LA. Family-owned and operated for four generations, it was named “Community Coffee” to honor friends and neighbors in that country store neighborhood. I tried three different blends: the House Blend, Golden Caramel, and Vanilla Creme Brûlée. And I also shared the coffee with some of my co-workers–we did a little taste-testing!

House Blend:  Overall, everyone felt this medium-dark roast blend tasted great. I thought it was just right–nice and smooth and not too strong. Ann said it was a good, smooth coffee with full-bodied flavor. Linn also thought it was good and very smooth, and being a Duck Dynasty fan, said it was “smoother than Uncle Si’s Beard.” Mary mentioned that it had a good aroma and taste. Matt described it as “robust” and said he’d be back for a second cup. Denise said it was “fresh and good, and that’s coming from a coffee snob.”

Golden Caramel Blend:  I really like flavored coffees, and I think this was my favorite. The packaging describes this blend as “Smooth and Buttery” and that’s a very good description. Ann thought of an even better way to describe it: “It tastes like you melted a buttery homemade caramel right into the coffee!” She also said “It leaves me wanting more.” Julie completely agreed with Ann. Even Mary, who doesn’t like flavored coffee very much, admitted, “It’s not bad.” Brenda loved the coffee–she thought it was smooth and had a great flavor. Mark also described it as “smooth, with a good, subtle flavor.”

Vanilla Creme Brûlée Blend:  The packaging describes this as “Sweet and Creamy.” I thought the flavor was a little richer than the Caramel Blend. Just about everyone felt this would make a great dessert coffee. Ann described it as “creamy and rich” and “very pleasant.” Rick said it was creamy with some nutty undertones. Matt thought the flavor was creamy and said it would definitely be great with dessert. Linn called it “sweet and mild” and Brenda gave it a thumbs up, saying it would be great served with a piece of coconut cream pie (which happens to be her favorite pie). Ann said it wouldn’t be bad with a slice of German Chocolate Cake, either!

So hopefully, this gives you an idea of what these blends taste like. We enjoyed trying them out!

Now for the scone recipe–this calls for 1/4 cup very strong coffee (plus 2 more Tablespoons for the glaze). I used the Golden Caramel Blend, but any of the blends I told you about would work well in this. And just a little note–as these scones were baking, they were looking a little puffy, which worried me a little when I took them out of the oven. But as they cooled, they settled down nicely. So don’t be alarmed if you notice some puffiness when you take them out of the oven!

CHOCOLATE CHIP COFFEE TOFFEE SCONES by NancyC

Makes 8 scones

  • 2 1/4 cups all-purpose unbleached flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cubed
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup toffee bits
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/4 cup very strong coffee, cooled (you’ll also need 2 more Tablespoons for the Coffee Glaze-see below)
  • 1 large egg

COFFEE GLAZE

  • 1 1/2 cups powdered sugar
  • 2 Tablespoons very strong coffee, cooled
  • 1/2 Tablespoon Half & Half (light cream)
  • Additional mini chocolate chips and toffee bits for sprinkling on top

Preheat oven to 400˚F. Line a large baking sheet with parchment paper.

In medium-size bowl, mix flour, sugar, baking powder, baking soda, and salt. Use pastry cutter to blend butter into flour mixture; mixture will be crumbly . Stir in mini chocolate chips and toffee bits.

In small bowl, mix plain Greek yogurt, coffee, and egg until smooth. Blend yogurt mixture into the flour mixture, stirring until clumps of dough form (dough will be a little sticky). Sprinkle some flour over the dough in the bowl to make it less sticky, and with floured hands, knead a few times and shape dough into a ball.

Place dough on your parchment-lined baking sheet and pat into an 8-inch circle, about 3/4-inch thick. Use a knife to score into 8 wedges, then bake at 400˚F on your center oven rack for 17-18 minutes, until golden. Note: If you bake these less than 17 minutes, your scones may be under-baked in the middle. Also, the scones may look a little puffy, but they will settle down as they cool.

Cool scones for about 20 minutes (or you can cool them completely), then top with the Coffee Glaze. To make glaze, put powdered sugar in a small bowl, then add the coffee and Half & Half (light cream) and stir until ingredients are well blended. Drizzle over cooled scones-you can drizzle as little or as much as you like (you’ll probably have some extra glaze left over). Then lightly sprinkle some additional mini chocolate chips and toffee bits over the glaze. Let glaze set, then cut into wedges where scored, and serve.

ChocolateChipCoffeeToffeeScones2@NancyCreative.com

Coffee and coffee-flavored scones are a great way to start the day! This was the first time I’ve used coffee as an ingredient in a recipe. Have you made any recipes with coffee?

Linked to Fiesta Friday, Inspire Me Monday, Show and Share.

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