Vanilla Espresso Scones
Course: BreakfastDifficulty: Easy4
servings30
minutes20
minutesI love this recipe. I found it in the King Arthur catalog and it required a scone pan, but I wasn’t going to buy a scone pan because you don’t need one to make scones. I make scones all the time and love these so do my kids. These are perfect and cut up easily. I have served them for showers, brunches and having friends over for afternoon tea. Everybody loves them. You can easily change out the espresso for chocolate. Get creative and enjoy. I slice these up and store in an airtight container in the refrigerator.
Filling
1/2 cup almond flour
3/4 cup powdered sugar
1 teaspoon espresso powder or cocoa powder
1 teaspoon instant clearjel (King Arthur)
2 Tablespoons milk
1/2 teaspoon vanilla
- Dough
2 1/4 cup flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 Tablespoons cold butter, into pieces
1/2 cup milk
1 lg egg
1 teaspoon vanilla
1/2 teaspoon almond extract
Vanilla sugar, sprinkled on top before baking
- Glaze
1/2 cup powdered sugar, sifted
1/4 teaspoon vanilla
1/4 cup heavy cream
Filling
- In a bowl, whisk together all the dry ingredients. Add the milk and vanilla and stir until smooth.
- DOUGH
- Preheat oven to 375. Whisk together the flour, sugar, baking powder, and salt. Work in the cold butter until the mixture is crumbly.
- In a large measuring cup, whisk milk, eggs and extracts together. Add to dry ingredients and mix until moistened. You may need a bit more milk, add a tablespoon at a time. The dough should be on the drier side but come together easily.
- In a 9 inch round cake pan, spray with baking spray and line with parchment. DIVIDE the dough in half. With one half, gently using your fingers and palm spread the batter to cover the bottom the pan. Spread the filling as even as possible over the dough. With the other half, try and spread out the dough as much as possible either using your hand or on a lightly floured cutting board. Then place on top of the filling and finish spreading so it covers filling.
- Bake for 18-20 minutes, checking after 15 minutes. The scone should be set and lightly golden. Cool in pan for 10 minutes then turn out onto a plate then back to the right side up. Remove parchment.
- Place scone cake on a plate surface and with a spoon drizzle the glaze over the scone. Slice into wedges and serve warm.
- Glaze
- Sift the powdered sugar into a bowl, add the vanilla and milk. Mix well. If too thick, add a teaspoon of heavy cream until desired consistency. Your choice to either glaze the top or drizzle over the scone before cutting. I think the drizzle is prettier and not so sweet. If you want to make it more ESPRESSO, add milky coffee instead of heavy cream.
