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Prep
15min
Cooking
20min
Total
35min
Serving
8
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Cinnamon Coffee Scones

KitchenAid Chef

Cinnamon Coffee Scones

Prep
15min
Cooking
20min
Total
35min
Serving
8

Ingredients

3 tablespoons (45 ml) coffee concentrate

1 cup (100 g) confectioners sugar

2 (10 ml) pure vanilla extract

1 large egg

1 cup (240 ml) Greek yogurt

1/2 cup (120 g) unsalted butter, cold

1/2 teaspoon (5 g) kosher salt

1/2 teaspoon (5 g) baking soda

2 teaspoons (14 g) baking powder

1/2 cup (100 g) sugar

2 1/2 cups (300 g) all-purpose flour

10 tablespoons (150 g) unsalted butter, cold, divided

1/2 teaspoons (2.5 g) ground cinnamon

2 teaspoons (15 g) brewed coffee granules

2 tablespoons (15 g) all-purpose flour

1/4 cup (45 g) light brown sugar

Step by step

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

  2. In the bowl of a food processor, fitted with a steel blade, add the brown sugar, flour, coffee granules and cinnamon. Pulse a few times to combine. Add 2 tablespoons of butter and pulse again making course crumbs. Pour into a small bowl, set aside.

  3. Return processor bowl to the base and refit the steel blade. To the bowl add, the flour, sugar, baking powder, baking soda, and salt. Pulse a few times to combine. Slice the remaining butter and add to the food processor, pulse again about 7 times.

  4. In a medium bowl, add yogurt, egg and vanilla, stir well. Pour 1/2 the flour mixture into the wet mixture and stir with a spoon. Pour the remainder of flour mixture and complete blending.

  5. Turn dough onto a lightly floured surface and kneed 5 times. Divide dough in half and roll out 2 circles, about 10" each.

  6. Sprinkle cinnamon filling over one circle, place the other circle on top. Cut into 8 triangles. pinch down the edges of each triangle and transfer to the baking sheet.

  7. In a small bowl, add confectioners sugar and coffee concentrate, stir well to create glaze. Pour evenly over each triangle and spread with the back of a spoon or pastry brush. Reserve extra glaze. Bake for 20 minutes. Cool and drizzle remaining glaze.