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 will, too.
This scone recipe 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
- 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.
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