Happy Father’s Day to all the dads and dad-figures out there. One of the earliest and most lasting memories I have of my dad(s) is that they loved drinking coffee. Memories from childhood fade with time, but several visceral memories I have from mine is the smell of my dad(s)’ coffee either brewing, or filling the car as they drove.
As a kid, I naturally thought it smelled much better than it tasted.
Nowadays, I could just be biased as a coffee drinker/lover, but I think that it’s really underrated overall as a cooking/baking ingredient.
It’s bitter, but it’s also rich and varied in flavor, which gives lots of different options for what you can do with it. I’ve put it to good use on the blog before, in both sweet (Like here, here and here) and savory applications, and am always willing to try it on/in something new.
This recipe is dedicated to the Dads who are coffee lovers, all of you who have Dads who are coffee lovers, and of course, the coffee lovers themselves. You’ll all want to get in on these.
These are very simple to make, but my goodness are they delicious. The dough contains both straight coffee and espresso powder that give it that bitter-rich flavor that coffee lovers will recognize and appreciate, but there’s also a healthy portion of vanilla bean paste/emulsion in there to give it a really rich, sweetness that counterbalances the bitterness perfectly.
I decided to leave these plain, but I could see a mix in of chocolate chips or walnuts being a delicious addition to the dough. Combined with the coffee glaze on top they honestly don’t need much else…except maybe a cup of coffee on the side 😉
Vanilla Coffee Scones
- 2½ cups all-purpose flour
- ½ cup plus 2 tablespoons white granulated sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup unsalted butter, frozen
- ¼ cup strong brewed coffee, room temperature
- 2 teaspoons instant espresso powder
- ½ cup milk
- 1 tablespoon Vanilla Paste or Butter-Vanilla Emulsion. (Like LorAnn Oils)
For Coffee glaze:
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons (30 grams) strong brewed coffee, room temperature
In a medium bowl, combine the flour with the sugar, baking powder, salt and espresso powder and stir together lightly with a fork. Set aside. In a small bowl, combine the coffee with the vanilla and set aside.
Use the large holes on a box grater to grate the butter directly into the dry ingredients. Make a well in the center, and pour in the wet ingredients. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional milk until it forms a shaggy dough.
Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the scones to be tough.)
Pat and roll the dough into a rectangle. Use a sharp knife or a bench scraper to cut the rectangle in half, legnth-wise. Stack one half on top of the other, and use a rolling pin to gently roll it into one rectangle. Repeat this process 2-3 more times, sprinkling the surface with flour if it gets too sticky, before patting it into one final rectangle.
Wrap the rectangle in plastic wrap and refrigerate overnight.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Place a shallow pan of water on the bottom rack of the oven.
Sprinkle your work surface with flour and unwrap the scone dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Cut the remaining dough into squares.
Remove the cut scones to a baking sheet you’ve lined with parchment paper, rather close to each other (it will help them rise higher). Spray the tops with PAM cooking spray, then sprinkle with coarse sugar.
Place the pan of scones in the freezer for 30 minutes, uncovered.
Bake until scones are golden brown, 20-25 minutes.
While scones are baking, combine ingredients for Coffee glaze in a small bowl and set aside.
Let cool on pan for 5 minutes. Serve warm or at room temperature. Drizzle scones with Coffee Glaze, and allow to sit until the glaze is set.
Sharing at Fiesta Friday #489.