Receta Espresso Cream Scones with Coffee Icing
Espresso Cream Scones with Coffee Icing
Similar to Espresso 'n Cream Oatmeal Scones, this scone recipe does not include the chocolate covered espresso beans. A delicious scone, with a warm spicy flavor and a touch of espresso. The Cold Stone Creamer really shines through in these lovely scones. They make me Happy Happy!
Espresso Cream Scones with Coffee Icing
- 2 1/2 c all purpose flour
- 1/3 c sugar
- 1 T + 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/2 t pumpkin pie spice
- 1/2 c cold cubed butter
- 1 egg, lightly beaten
- 1/2 c International Delight Cold Stone Creamery Sweet Cream Coffee Creamer
- 1/4 c Van Gogh Espresso Vodka
- Variation: 1/4 c cold brewed espresso or coffee can be substituted for the espresso vodka
- 1/3 c mini chocolate chips can be added or
- 1/3 c chopped pecans can be added or
- 1/3 c dried cranberries
Preheat oven to 425. Line baking sheet with parchment paper.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
Cut in cold, cubed butter until resembles coarse crumbs.
In small bowl combine beaten egg, creamer and espresso vodka.
Add to flour mixture, stir until soft dough forms.
Transfer to a floured surface. Knead 8-10 times.
Pat into a 10 inch circle.
Cut into 10 wedges
Transfer to parchment lined baking sheet.
Bake at 425 for 12-15 mins or until golden brown. Cool on wire rack.
Coffee Icing
1 c powdered sugar
3 T cold brewed coffee
1 T corn syrup (white)
1/8 t pumpkin pie spice
chopped chocolate covered espresso beans, optional
Whisk together, powdered sugar, coffee, corn syrup and pumpkin pie spice.
Glaze scones and sprinkle with chopped chocolate covered espresso beans if using.