There’s something about baking on a weekend morning. Waking up before the rest of your family to bake up a fresh batch of cinnamon buns, pancakes, waffles, scones, muffins or whatever it may be. Truly taking things slow and enjoying every moment as you sip on a coffee and get your hands covered in flour and butter. It’s almost cathartic.
It’s mornings like this that inspired our Cinnamon Coffee Scones recipe. We’ve combined coffee with butter, flour and sugar to create the perfect, light coffee-flavoured scone for your calm weekend mornings or for those mornings where one brewed coffee in your mug is just not enough.
Yields 8 scones
- 2 cups flour
- 1 tsp. cinnamon
- 3/4 tsp. salt
- 1 tbsp. baking powder
- 1/4 cup granulated sugar
- 1-1/2 tbsp. instant coffee or espresso powder
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
- 1 tsp. cinnamon
- 1/2 cup sugar
1. Line baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit
2. 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.
3. For the scones: In a small bowl, stir together instant coffee with buttermilk and set aside.
4. 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.
5. Create a well in the centre of your flour mixture, slowly pour buttermilk and espresso mixture into the flour mixture until the flour becomes moist, but not sticky and looks a bit shaggy. Do not over-mix.
6. 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.
7. Once you have completed the folding process, shape your dough into a disc and cut into 8 triangles and place onto your baking tray
8. Place your scones in the freezer for 10 minutes. This will make sure the butter returns to a a very cold temperature and allow a flaky and light scone.
9. After 10 minutes, take your scones out of the freezer and brush the tops of your scones with an egg wash or some extra buttermilk, ensuring not to get any of the egg wash or buttermilk on the sides of the scone, as this will prevent it from rising.
8. Dip the scones into the cinnamon-sugar or sprinkle on top to get a delicious cinnamon-sugar crust.
9. Bake the scones for about 18-22 minutes or until the tops and bottoms of the scones are golden brown.