“I always fear that creation will expire before tea time.”
Sydney Smith
Makes 8 large scones or 16 smaller 2″ ones like I made
Ingredients:
2 cups all-purpose flour
1/3 cup + 1 tablespoon light brown sugar, both packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 stick (1/2 cup) unsalted butter, chilled and cut into small pieces
3/4 cup semisweet chocolate chips
1 large egg
3/4 cup buttermilk (I didn’t use up all of it)
About 1/4 cup whole milk
For the coffee glaze:
3/4 cup confectioners sugar
1 tablespoon + 1/2 teaspoon freshly brewed coffee (I brewed 3 tsps medium roast coffee in 1 1/2 tbsps of hot water)
2 cups all-purpose flour
1/3 cup + 1 tablespoon light brown sugar, both packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 stick (1/2 cup) unsalted butter, chilled and cut into small pieces
3/4 cup semisweet chocolate chips
1 large egg
3/4 cup buttermilk (I didn’t use up all of it)
About 1/4 cup whole milk
For the coffee glaze:
3/4 cup confectioners sugar
1 tablespoon + 1/2 teaspoon freshly brewed coffee (I brewed 3 tsps medium roast coffee in 1 1/2 tbsps of hot water)
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Preheat the oven to 200 degrees C. Line a baking sheet with parchment paper.
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In a large bowl combine the flour, brown sugar, baking powder, baking soda, salt and nutmeg. Add the butter pieces. Use your fingertips to rub the butter into the mixture until it resembles coarse bread crumbs. (I used the food processor).
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Stir in the chocolate chips.
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In a small bowl, gently whisk the egg and buttermilk together. Add to dry ingredients and mix until the dough comes together in clumps. Coat your hands with flour and gather the dough into a ball. (If the dough is too sticky to handle you can sprinkle flour on it about 1/2 teaspoon at a time, just enough for you to handle it. Don’t add too much or you’ll dry out your dough!)
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Turn your ball of dough out onto a lightly floured surface. Gently press into a circle about 8 inches in diameter.
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Use a medium, round 3-inch cookie cutter to shape the scones. Dip the cookie cutter into some flour, then press into the dough, twisting as you press down. Repeat this process for each scone. You can gather extra bits of dough up into another ball, then flatten and repeat to get a couple extra scones out of the batch.
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Brush scones lightly with milk, then bake for 20-24 minutes or until they are golden brown and a tester inserted into the center comes out clean.
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While the scones are cooling, in a small bowl combine the confectioners sugar with the coffee. Mix until you can’t see any little lumps of sugar. Then drizzle over the scones and allow 10-15 minutes for the glaze to set. (Of course, you don’t have to wait for the glaze to set, you can just gobble these right up if you want!)
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Sprinkle some flaked almonds on the wet-glaze if you like.
There’s something about a square of paper which takes me back to my days in school. Each time I have nothing to do & find some waste paper, I set to making these little paper baskets…wonder if anyone else remembers making these!
i love the portulaca pic. love it love it love it!
Oh wow, just beautiful. A scone like this with coffee…oh yum.
Beautiful scones.
Woudn’t mind to have few now, as it is morning here and i still have not had breakfast.
Would love to have them.
Your scones look delicious Deeba and are those flowers from your garden? Never seen these flowers before. Very beautiful.
The scones r droolworthy, the flowers spread their scent into my home n ur basket is awesome!! I remember when such old papers used to capture more of my attention for the news in them!
Such a nice post, Deeba! I love scones in any way, shape or form. This recipe looks great and the pictures are beautiful.
My girls have been making those little paper boxes… they learned at school last year. 🙂
Deeba, your pictures are breathtaking, the pastel colours so sweet, the tone of the post… really girl, you leave me wordless! A BEAUTY! On top of that the Scones are saying: Eat me! I can hear them from here ;D
This is a great way to start the month, my friend! You got me at the coffee glaze part. Delicious!
I can imagine these right now with my coffee!
I am too hungry for words now Deeba. Your photos say it all:D
Hi Deeba …I always like ur recipes.they work very well with my taste .I dont like taste of eggs in cookies much..can u post some cookies recipe without eggs ..that would be great..will keep checking ur blog 🙂
Steve ( USA)
Mmm, chocolate and coffee… The perfect teatime treat! I impress people all the time with my paper baskets… I make mine with little legs!
How delicious! And the arrangement is very pretty!
These are tempting! And love the photos as well. So delicate and beautiful.
Gorgeous scones and presentation. Now, how do you make the paper basket look that pretty?
Ok question for you- buttermilk- I’m guessing you don’t get that in supermarkets in India (or do you?).
Do you make it at home and what proportion of yogurt and water do you use?
I love your post Deeba are absolutamente beautiful …..and yummy!!! LOL Gloria
Just love coffee..And these are coffee glazed..Too delectable..
Those scones look really good! Nice photos!
Love the scones and the presentation of flower with coffee and scones go so well coordinated and simply beautiful Deeba.
Deeba these cookies look and sound amazing! Your photo set ups always look so inviting.. I can totally see these cookies in a patisserie window! And your portulaca’s are so pretty in pink!
scones are a british food, i think it comes from scotland from the word sconbrot or something. i wrote it somewhere on my blog. a writer here in new zealand describe the making of scones that they should contain of flour, fat, and milk. these days, scones are modified into many versions. i think this is personal preference or more like a contribution to the wide culinary world, don’t you think? haven’t tried coffee glazed scones. i do love date scones with orange peels 🙂
never tried making scone…but then, i can never manage a fraction of what you put out here…lovely lovely pics….am here after ages….missed a lot of action!! give me a tutorial on the paper baskets will you?? hugs!!
Fancy having a mum like you! I’d be lucky if mine threw a ready scone at me, never mind baking one from scratch…
Oh Deeba what a lovely post!! Your scones look amazing and I adore your flowers!!
Rosie x
Never knew scones could be glazed, Deeba.
Btw, my daughter keeps making these paper baskets and paper boxes all the time, especially for gifting little trinkets to her friends.
mmmm Debra, I imagine drinking coffee with those scones. It must be wonderful!!
those flower are taken from your garden? they are pretty!
Deeba I dont see you by these days I hope you are OK sweeti, regards!!!! Gloria
I made scones once and it was not a succes. Yours are so nice.
This is the second beautiful preparation of scones I’ve come across this week…something I’ve never tried, but definitely something I’m very curious about now. These look great and I love the coffee glaze. Since I’m more of a coffee person (rather than tea), that seals the deal for me.
beautiful and perfect looking scones:-)
Ahhh, all I need is a cup of tea or coffee to go with these, love the glaze on them.
I’m lovin’ the idea of the coffee glaze on top. I can imagine it on cookies and cakes too. These scones are the ideal afternoon snack, Deeba!
Mmmmmm…coffee and chocolate, my favorites. These scones look so scrumptious!
Oh Deeba, how you take me back! Scones were the first thing my mom taught be to bake; and she always had portulacas in the garden. But our scones were never THIS exciting 🙂 Delicious recipe and lovely pics, as always.