Espresso Scones I have a coffee addiction, a HUGE coffee addiction. I usually try to find a way to add coffee into everything. Scones were my latest idea to fill with coffee and probably my most tasty idea yet. Homemade scones are incredibly fast and easy to make and not to mention, they taste about a hundred times better than store bought ones. Even if you’re a scone skeptic, give these espresso scones a shot, I don’t think you will regret it! So to recap, make scones, eat scones, be happy, got it? Good! This recipe comes from the food blog, bakingperfection. com. Bakingperfection.com is written by Dale McCoy, an experienced baker and resident of El Sobrante. 54 MARKETPLACEcontracosta.com june 2016 DIRECTIONS : Preheat oven to 425. Pour your cream into a medium saucepan over medium heat. Add the espresso powder and the ground coffee, bring to a light simmer. Take pan off heat, cover and let sit for 15 minutes. This will infuse your cream with a strong coffee flavor. After 15 minutes, put the cream in the refrigerator and chill completely before using. Whisk the flour, sugar, baking powder, and salt together to evenly distribute. Cut in the cold butter until the biggest pieces are about the size of a pea. Combine the eggs, vanilla extract and the cream and beat until combined and take out 1 Tbsp and set aside. Pour the egg cream mixture into the dry ingredients. Stir until JUST combined. Lightly flour your counter and transfer dough to it. Pat the dough into an 8 inch disk and cut into 8 wedges. This is a pretty moist dough so I like to line a 8 inch round cake pan with parchment and spray with cooking spray. Then pat your dough into the pan and freeze for about an hour. This makes it easier to shape the scones. Brush the top of the scones with the remaining 1 Tbsp cream/egg mixture. Bake for 13-15 minutes or until your scones are golden. Chef’s featuring Dale McCoy WhaT yOu’ll NEED: 2 1/4 cups – all purpose flour 1/4 cup – sugar 1 tablespoon – baking powder 1/2 teaspoon. – salt 9 tablespoons – butter, cold and cut into pieces 2/3 cup – heavy cream 1 teaspoon vanilla extract 2 large eggs 2 tablespoons espresso powder 1 1/2 teaspoon ground coffee
Contra Costa Marketplace - June 2016
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