Weekend morning baking sessions are always my favourite. Waking up before the rest of your family to bake up a fresh batch of cinnamon buns, pancakes, waffles, scones or muffins is almost therapeutic in some ways. Truly taking things slow and enjoying every moment as you sip on a coffee and get your hands covered in bits of flour and butter is — in the words of baking icon, Martha Stewart — a “beautiful thing”.
It’s mornings like this that inspired this cinnamon coffee scone. This scone combines coffee (one of life’s greatest treasures…seriously, how are you not a coffee person?) with butter, flour and sugar to create the perfect, light coffee-flavoured scone for weekends or for those mornings where the brewed coffee in your mug is just not enough.
Cinnamon Coffee Scones
<em>For the scones</em>
- 2 cups all-purpose flour
- 1 tsp. cinnamon
- ¾ tsp. salt
- 1 tbsp. baking powder
- ¼ cup granulated sugar
- 2 tbsp. instant coffee or espresso powder
- ½ cup unsalted butter, <em>cold </em>
- ¾ cup whole milk
<em>For the cinnamon sugar</em>
- 1 tsp. ground cinnamon
- ¼ cup raw sugar
Line baking sheet with parchment paper and preheat oven to 350 degrees Fahrenheit
For the cinnamon sugar: Combine 1 tsp. of cinnamon with a 1/2 cup of sugar in a deep plate, set aside until the scones are ready to bake.
For the scones: In a small bowl, stir together instant coffee with milk and set aside.
In a large bowl, whisk together flour, cinnamon, salt, baking powder and sugar. Add cold butter and cut into the flour mixture using a pastry cutter or fork until the butter resembles pea-shaped pieces.
Create a well in the centre of your flour mixture, slowly pour milk and coffee mixture into the flour and mix until the flour becomes moist, but not sticky and looks a bit shaggy. Do not over-mix.
Flour your work surface and have your prepared cinnamon sugar close by. Dump out the scone dough on to the floured surface and bring the dough together. Gently fold the dough in thirds, as if you are folding a business letter and pat the dough into a square shape. Repeat this folding process once more time. Make sure not to fiddle with your dough too much and knead your dough or it will result in a tough scone.
Once you have completed the folding process, shape your dough into a disc and cut into 8 triangles and place onto your baking tray
Place your scones in the freezer for 10 minutes. This will make sure the butter returns to a a very cold temperature and creates a flakey and light scone.
After 10 minutes, take your scones out of the freezer and brush the tops of your scones with an egg wash or some extra milk, ensuring not to get any of the egg wash or milk on the sides of the scone, as this will prevent it from rising.
Sprinkle the scones with cinnamon-sugar and bake for 18-22 minutes or until golden-brown.