Receta Espresso 'n Cream Oatmeal Scones
Espresso 'n Cream Oatmeal Scones with Coffee Icing
I have to admit, of all the scone recipes I make, and I make many different kinds, these are my favorite! They have a wonderful warm, spicy, mild coffee flavor with a touch of chocolate. The coffee icing gives these scones just the right amount of sweetness.
In my recipe for Espresso 'n Cream Oatmeal Scones, I use Flavored Vodka by Van Gogh. Van Gogh has over 24+ flavored Vodkas. Rich Dark Chocolate, Dutch Caramel, Acai-Blueberry, PB&J, and Pomegranate are just a few. The Dirkzwager Family have been distillers for generations. The multiple distillation creates flavored Vodkas with refinement, smoothness and character as only found in handmade small batch spirits. Distilled and bottled in Holland by: Dirkzwager Distilleries. Van Gogh Vodkas not only taste wonderful, the bottles are beautiful too. Next time your at the store, pick up a bottle..or 2..you will be glad you did.
Cold Stone Creamery Sweet Cream from International Delight Gourmet Coffee Creamer, is my new favorite! This creamer is absolutely delicious! Move over French Vanilla! I have used it in many recipes, and I have to say, this creamer is great for baking. If you haven't already, give it a try, you will love it! It's great in coffee too.
Dilettante Espresso Beans in Premium Chocolate. Dilettante creates Espresso Beans in white, milk, and dark chocolate. In special revolving kettles, using only the finest quality chocolate and freshly roasted espresso beans. These chocolate covered espresso beans are very good and very addictive. Give them a try in your next brownie recipe.
Espresso 'n Cream Oatmeal Scones
- 2 1/4 c flour
- 1 c rolled oats
- 1/3 c packed brown sugar
- 1 T + 1 t. baking powder
- 1/2 t salt
- 1/2 t baking soda
- 1/2 t pumpkin pie spice
- 1/2 c butter, cold and cubed
- 1 egg, lightly beaten
- 1/2 c International Delight Cold Stone Creamery Sweet Cream Creamer
- 1/4 c Van Gogh Espresso Flavored Vodka or 1/4 c cold brewed coffee or espresso.
- 1/3 c chopped Dilettante espresso beans in Premium Chocolate
Preheat oven to 425. Line baking sheet with parchment paper. Set aside.
In medium bowl stir together: flour, rolled oats, packed brown sugar, baking powder, salt, baking soda, and pumpkin pie spice.
Cut in cold cubed butter until resembles coarse crumbs.
In small bowl, combine beaten egg, creamer and vodka.
Add egg mixture to flour mixture. Lightly mix; stir in chopped chocolate covered espresso beans.
Turn dough onto a floured surface. Knead lightly 8-10 times. Pat into a 10-12 inch circle. Cut into 10 wedges. Place on baking sheet lined with parchment paper.
Bake for 12-15 mins or until golden brown
Transfer to a wire rack. Cool.
Frost with Coffee Icing and sprinkle with Dilettante Premium Chocolate Espresso Beans
Recipe follows