Cinnamon-Cappuccino-Pecan Scones
Dusky-dark from cinnamon and espresso, these scones are moist, crumbly, and packed with flavor. Read our blog about these scones, with additional photos, at Bakers' Banter.
- 3 cups King Arthur Mellow Pastry Blend or Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/2 cup butter, cut into pats or small cubes
- 1/3 cup pecans, processed or blended itll very finely ground
- 1/2 cup cappuccino chips
- 1/2 cup cinnamon chips or cinnamon Flav-R-Bites
- 2 teaspoons espresso powder dissolved in 1 tablespoon hot water
- 1/2 cup sour cream or yogurt (low-fat is fine)
- 4 to 5 tablespoons ice water
- 2 tablespoons coarse white sparkling sugar, for topping
Directions
|
Preheat the oven to 400°F. Lightly grease (or line with parchment) a large baking sheet. |
|
1) Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar. |
|
|
|
|
|
4) Dissolve the espresso powder in the hot water. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe summary
- Hands-on time:
- 8 mins. to 15 mins.
- Baking time:
- 20 mins. to 25 mins.
- Total time:
- 28 mins. to 40 mins.
- Yield:
- 20 small scones
- Recipe comments (4) »
Tips from our bakers
- To make now, serve later, prepare the scones up to the point where they're shaped and ready to go into the oven. Freeze on a baking sheet, then place in a plastic bag, removing as much air as possible, and store in the freezer for up to 2 months. To bake, place frozen scones on a baking sheet and bake for about 25 minutes in a preheated 400°F oven.
Reviews
09/30/2009
Oh my:-)! My husband and I loved these. As Connie from CT said they have a "delightful crunch and intriguing taste". As the directions say, you may have to add extra ice water, and I did have to add some extra to get the dough to the right consistency. Additionally, I ordered extra cappuccino chips, from King Arthur, for my daughters, and sent them the chips and a copy of this recipe. (They already had cinnamon chips.) They, too, loved the unique taste. I will definitely make these again. They may be unlike other scones but they are so very good.
04/28/2009
I love cinnamon and coffee, but I think the flavor combination of cinnamon and coffee in these scones competed instead of complimented one another. The taste wasn't pleasing and I won't be making them again.
12/22/2008
Excellent scones. Great taste. The recipe says the dough will be crumbly (it is!) and calls for 4 to 5 tablespoons of water, but note, Step 6 says to keep adding ice water until the dough is cohesive. I ended up adding another 4 or 5 tablespoons of water and two tablespoons of cream before I got the right texture, and was able to form a ball. So, don't worry if you need to add quite a bit more liquid. I will definitely make the recipe again. Next time, however, I will divide the dough in half. Working with half at a time should be much easier.
12/03/2008
These were the BEST! They were nothing like scones that I remember having (and didn't really like!), but were moist and very flavorful. Each had a delightful crunch and intriguing taste. We didn't have the right chips so we substituted white chocolate and toffee. The result was great, they needed nothing more, were served "as is" and proved to be a major hit!
Bookmark/share
this recipe