This past Christmas, I was thrilled to receive a scone and biscuit cookbook that a) I had never heard of, and b) had a lot of good-sounding recipes. This is one that I pulled from it and adapted to better match my tastes. The cookbook itself, called “Biscuits and Scones” by Elizabeth Alston.
Now, if you know me at all, you know that I love coffee, and almonds are the one nut that I love. And, I haven’t actually tried a coffee scone recipe before, so I was eager and excited to test out this one. Without further ado…
Prep time: about 20 minutes
Baking time: about 15 minutes
*these scones can be frozen before baking
1 cup raw almonds, chopped coarsely
1 cup buttermilk
2 tbsp instant coffee granules
1-1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter, chilled & chopped
2/3 cup packed brown sugar
1/2 cup almond meal/flour
1/2 tsp almond extract
1/2 tsp vanilla extract
1) Preheat the oven to 350˚F. Add coffee granules and extracts to the buttermilk and mix. Set aside.
2) Combine flours, baking powder, baking soda, and salt. Whisk to mix well.
3) Add butter and work into the flour mixture with your fingertips or a pastry blender.
4) Add brown sugar, mix, breaking up any clumps. Add chopped almonds, mix with a wooden spoon.
5) Add the buttermilk mixture and mix with a wooden spoon.
6) Scoop 1/4-cup size dollops onto a parchment-lined baking sheet. Bake 15 minutes at 350˚F.
I was surprised to be a little disappointed with these scones. They did not have the depth of flavor I desired, and they didn’t taste like good coffee, but rather like instant coffee–if coffee at all. If I made these again, I might use a shot or two of espresso or espresso powder in place of instant coffee. I would also increase the amount of almond extract to make the almond flavor stronger, definitely doubling, perhaps tripling it. (But I like strong almond flavor.)
That said, my testers claimed to enjoy these scones, so they couldn’t have been all bad.