Cinnamon Coffee Scones

"Two of me favorite thhings cinnamon and coffee! This is a grand breakfast scone thats a bit on the lighter side."
 
Download
photo by diner524 photo by diner524
photo by diner524
photo by Katzen photo by Katzen
Ready In:
27mins
Ingredients:
11
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Stir together the flour, cinnamon, and Splenda.
  • Cut the margarine into tablespoon pieces and blend with the pastry blender or two knives into the dry mixture (margarine pieces should be the size of small peas.).
  • Mix together the eggs, coffee, and milk.
  • Stir into the dry mixture to form a soft dough.
  • Stir in the fruit and nuts.
  • Turn dough out onto a floured board and gently pat into a circle of dough about 1/2" thick.
  • Cut out rounds with floured biscuit cutter and place them on a greased baking sheet.
  • Gently brush tops with milk and sprinkle with sugar.
  • Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This recipe was great, I made the whole batch. The dough was quite sticky I had to use quite a bit more flour. I used sugar instead of Splenda and butter instead of margarine. Thanks for the recipe!!
     
  2. Delicious scones! I made 1/2 the recipe for the two of us, which was perfect. I used sugar instead of Splenda, and cinnamon chips instead of raisins. These were so easy to make and are so light and fluffy! As one reviewer mentioned, the dough is very soft, so instead of adding flour to be able to cut shapes, I gently formed it into a circle and cut it into quarters. Well, not exaclty "cut", but marked the lines anyways, and when it came out of the oven, it naturally broke into four triangles. I sprinkled it with demara sugar before putting them in the oven, too. Thanks for posting, Annacia! Made for Zaar Stars Tag.
     
  3. This is definitely 5 stars ++, I've already shared the recipe and told friends how good they were! I cut the recipe in 1/2 and used 1 cup of flour 1 1/2 tsp b. powder and a pinch of salt , replacing self rising flour , I also used 1/4 cup sugar in place of Splenda, and butter instead of marg. then added 1/2 tsp espresso powder. DH doesn't like raisins so I chopped up 1/3 cup of chocolate chips and about the same of pecans. The flavor combination of the coffee and cinnamon with the occasional bit of chocolate and pecan was outstanding -neither flavor shouted they were just there. I also sprinkled the tops with cinnamon sugar which was perfect. This make a softer dough then many scone recipes but I didn't mind, I considered not adding in all the liquid, but went with it all. I ended up with 7 triangle scones about 3 1/2 x 2 1/2" . Because of the softness of the dough they didn't rise as much as some scones but the texture was excellent. I can't wait to make them again, Thank You Annacia for a Great Recipe! Made for Comfort Cafe Winter 2010
     
  4. These were delicious!
     
  5. I doubled the recipe and sent them to the DS's recreation group and I didn't get any back, they thoroughly enjoyed them. I used regular raisins and mix of pecans and walnuts and baked at 180C fan forced oven for 15 minutes. Thank you Annacia, made for Comfort Cafe.
     
Advertisement

Tweaks

  1. Sugar instead of Splenda and butter instead of margarine.
     
  2. Delicious scones! I made 1/2 the recipe for the two of us, which was perfect. I used sugar instead of Splenda, and cinnamon chips instead of raisins. These were so easy to make and are so light and fluffy! As one reviewer mentioned, the dough is very soft, so instead of adding flour to be able to cut shapes, I gently formed it into a circle and cut it into quarters. Well, not exaclty "cut", but marked the lines anyways, and when it came out of the oven, it naturally broke into four triangles. I sprinkled it with demara sugar before putting them in the oven, too. Thanks for posting, Annacia! Made for Zaar Stars Tag.
     
  3. This is definitely 5 stars ++, I've already shared the recipe and told friends how good they were! I cut the recipe in 1/2 and used 1 cup of flour 1 1/2 tsp b. powder and a pinch of salt , replacing self rising flour , I also used 1/4 cup sugar in place of Splenda, and butter instead of marg. then added 1/2 tsp espresso powder. DH doesn't like raisins so I chopped up 1/3 cup of chocolate chips and about the same of pecans. The flavor combination of the coffee and cinnamon with the occasional bit of chocolate and pecan was outstanding -neither flavor shouted they were just there. I also sprinkled the tops with cinnamon sugar which was perfect. This make a softer dough then many scone recipes but I didn't mind, I considered not adding in all the liquid, but went with it all. I ended up with 7 triangle scones about 3 1/2 x 2 1/2" . Because of the softness of the dough they didn't rise as much as some scones but the texture was excellent. I can't wait to make them again, Thank You Annacia for a Great Recipe! Made for Comfort Cafe Winter 2010
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes