03 September 2010

Cappuccino Scones

I just finished reading Judith Ryan Hendricks' The Baker's Apprentice, a pleasant novel about a bread baker.  The book gives a few recipes for the reader to enjoy long after the book has been shelved.  I decided to make this recipe for Cappuccino Scones.  They were wonderful!  I used a tablespoon of cinnamon instead of a teaspoon, but otherwise kept the recipe intact.  With 2 tbsp espresso powder, we decided to have these as an afternoon snack rather than dessert.

Cappuccino Scones
2 cups all-purpose flour
1/2 cup sugar
1 T. baking powder
1/2 t. salt
1/4 t. cinnamon
6 T. butter, very cold, cut into small cubes or shredded frozen with grater
2 T. instant espresso powder
3/4 c. heavy cream
1 large egg, lightly beaten
Additional cream and sugar for glaze

Preheat oven to 400 degrees and line large baking sheet with parchment paper. In a large bowl, whisk together the first five ingredients. Cut in butter with a pastry blender or fork until pieces are about pea size.
In a small bowl, stir the cappuccino powder into the cream until dissolved, add egg just to blend. Add to the flour mixture and stir with a large fork, until just barely combined. Finish by kneading gently with your hands until all dry ingredients are absorbed and the dough can be gathered into a moist ball. Do not over knead.
Set the ball in the center of the baking sheet and pat gently into a round circle, around 1 1/2 in. thick and 7 in. in diameter. With a sharp knife, cut into 8 wedges and gently separate. Brush with cream and sprinkle with sugar.
Bake for 18-22 minutes until scones are a deep golden brown and a toothpick inserted comes out clean. Let cool on wire rack.
*These can be frozen, unbaked, and baked without thawing; just allow 5-10 extra minutes of baking time.