Coffee and walnut scones—because who wants a plain scone when you can have a caffeinated, nutty version? These scones take your basic breakfast treat and kick it up a notch. The rich coffee flavor mingles perfectly with crunchy walnuts, making these scones ideal for anyone who needs both caffeine and carbs in the morning. Let’s face it, if your breakfast doesn’t involve some form of coffee, are you even awake? Grab these scones for a quick, flavorful snack or a lazy brunch. You’ll get your caffeine fix while enjoying a delightful, flaky texture that’s anything but basic.
Coffee and Walnut Scones
Coffee and walnut scones combine rich coffee flavor and crunchy walnuts in a buttery, flaky scone. They’re perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter cubed
- 1/4 cup brewed coffee cooled
- 1/4 cup milk
- 1 egg for egg wash
- 1/2 cup walnuts chopped
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.
- Cut in butter: Add cold butter and use a pastry cutter or fork to incorporate until the mixture resembles breadcrumbs.
- Add wet ingredients: Mix in brewed coffee, milk, and chopped walnuts. Stir until just combined.
- Shape dough: Turn the dough onto a floured surface and gently knead a few times. Pat into a disc, then cut into 8 wedges.
- Brush with egg wash: Lightly brush the tops of the scones with the beaten egg.
- Bake: Bake for 20-25 minutes or until golden brown.
- Cool and serve: Let cool for a few minutes before indulging.
Notes
Nutritional Values (Per Serving)
- Calories: 240 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Iron: 6%
- Calcium: 2%
- Vitamin C: 1%
- Magnesium: 4%
Additional Notes/Tips
- For extra flavor: Add a drizzle of coffee glaze over the top once baked.
- For a crunchier texture: Toast the walnuts slightly before adding them to the dough.
- Storage: Keep leftovers in an airtight container for up to 3 days (if they last that long).
