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Irish Coffee Cake Scones

Irish Coffee Cake Scones

Irish Coffee Cake Scones

I love these for breakfast.  They’re just right with coffee or tea.

Irish Coffee Cake Scones
Prep time
Cook time
Total time
Adapted from this recipe:
Recipe type: Bread
Cuisine: Irish
Serves: 12
  • Coffee Cake Topping
  • ⅓ cup butter
  • ⅓ cup chopped walnuts
  • ⅜ cup brown sugar (or ¼ cup plus 2 tablespoons)
  • 2 tablespoons white sugar
  • 3 tablespoons flour
  • ⅛ teaspoons salt
  • Scones
  • 2½ cups all purpose flour
  • ¼ cup dark brown sugar
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¾ cup raisins
  • ½ cup cold butter, cubed
  • 3 eggs
  • ½ cup buttermilk (or thick sour milk)
  • 2 teaspoons almond extract
  • 2 tablespoons milk
  • 2 tablespoons flour, set aside
  1. Coffee Crumb Mixture
  2. Add all ingredients into a bowl. Mix together, using a fork, until butter is fully incorporated.
  3. Scones
  4. Preheat oven to 425 degrees. Whisk together one egg and two tablespoons of milk for the egg wash and set aside.
  5. Whisk flour, sugars, baking powder, salt and nutmeg in a large bowl until thoroughly combined.
  6. In a medium bowl, whisk other two eggs, almond extract and buttermilk.
  7. Using a fork or a pastry cutter, incorporate the butter into the flour mixture until medium sized crumbs appear. Stir in the raisins. Do not over mix.
  8. Add buttermilk mixture to the dry mixture and stir until the dough starts to stay together.
  9. On a cutting board, place the two tablespoons of flour on the surface. Turn dough out onto the surface. Cut the dough into two equal halves. If necessary, knead each portion of the dough to keep it together. Try not to knead the dough too much or it'll get tough.
  10. Using your hands, shape each half into a circle, about 5 inches in diameter and 1 inch tall. Cut each circle into six wedges.
  11. Carefully move each scone onto a baking sheet lined with parchment paper.
  12. Brush tops of scones with egg wash mixture. Add coffee crumb mixture by the tablespoon on top of each scone.
  13. Bake for 15-17 minutes. Serve immediately or allow to cool and store in an airtight container.


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