Sweet Coffee House Scones Recipes

COFFEEHOUSE SCONES

Coffeehouse Scones image

Skip that line at the local coffeehouse and make these crazy-easy scones that taste just as good (if not better)!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 10

Number Of Ingredients 14

Ingredients

2 cups Gold Medal™ all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter
3/4 cup miniature semisweet chocolate chips
3/4 cup buttermilk
5 teaspoons instant espresso coffee powder or granules
1 teaspoon vanilla
1 egg yolk
1 tablespoon milk
1 tablespoon sugar
2 oz semisweet baking chocolate, chopped

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.

Nutrition Facts : Calories 324, Carbohydrate 42 g, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 279 mg

SWEET COFFEE HOUSE SCONES II

Sweet Coffee House Scones II image

I was playing around with my original recipe and came up with this version, which I think is a bit more moist. I usually divide the dough in 2 and then add my mix ins so that I get two flavors from one batch. You could easily halve the recipe too. Our current favorites for mix ins are blueberries (usually need to add a little more flour to the mix) and triple chocolate chip.

Provided by C. Taylor

Categories Scones

Time 32m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 11

Ingredients

3 -3 1/4 cups flour (depends on if your mixins are wet)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/3 cup brown sugar (packed)
12 tablespoons butter
1/3 cup milk
1/2 cup sour cream
2 tablespoons vanilla extract
milk, and
sugar, for topping

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.

Nutrition Facts : Calories 225.5, Fat 10.5, SaturatedFat 6.5, Cholesterol 27.4, Sodium 190.7, Carbohydrate 29.5, Fiber 0.6, Sugar 11.2, Protein 2.8

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