irish coffee cake scones

Name: Irish Coffee Cake Scones
Prep time: 15 min
Cook time: 15 min
Yield: 12
Cuisine: English
Ingredients: ## COFFEE CAKE TOPPING; 1/3 cup(s) shortening; 1/3 cup(s) chopped walnuts; - brown sugar (or ¼ cup plus 2 tablespoons); 2 tablespoon(s) white sugar; 3 tablespoon(s) flour; 1/8 teaspoon(s) salt; ## SCONES; 2 1/2 cup(s) all-purpose flour; 1/4 cup(s) dark brown sugar; 1/4 cup(s) white sugar; 1 tablespoon(s) baking powder; 1 teaspoon(s) freshly grated nutmeg or to taste; 1/2 teaspoon(s) salt; 3/4 cup(s) black currants; 1/2 cup(s) cold butter, cubed; 3 - eggs; 1/2 cup(s) buttermilk; 2 teaspoon(s) almond extract; 2 tablespoon(s) milk; 2 tablespoon(s) flour, set aside

1 Pinch 1 Photo

Annacia *

Moose Jaw, SK

Updated on Jan 11, 2017

I like a thicker scone, so these are about 5 inches in diameter and 1 inch tall.

Rate

prep time 15 Min

cook time 15 Min

method Bake

yield 12 serving(s)

Ingredients

COFFEE CAKE TOPPING
1/3 cup shortening
1/3 cup chopped walnuts
brown sugar (or ¼ cup plus 2 tablespoons)
2 tablespoons white sugar
3 tablespoons flour
1/8 teaspoon salt
SCONES
2 1/2 cups all-purpose flour
1/4 cup dark brown sugar
1/4 cup white sugar
1 tablespoon baking powder
1 teaspoon freshly grated nutmeg or to taste
1/2 teaspoon salt
3/4 cup black currants
1/2 cup cold butter, cubed
3 eggs
1/2 cup buttermilk
2 teaspoons almond extract
2 tablespoons milk
2 tablespoons flour, set aside

How To Make irish coffee cake scones

Step 1

Topping Mixture: Add all ingredients into a bowl. Mix together, using a fork, until shortening is fully incorporated.

Step 2

Scones: Preheat oven to 425 degrees. Whisk together one egg and two tablespoons of milk for the egg wash and set aside.
Step 3

Whisk flour, sugars, baking powder, salt and nutmeg in a large bowl until thoroughly combined. In a medium bowl, whisk other two eggs, almond extract and buttermilk. Using a fork or a pastry cutter, incorporate the butter into the flour mixture until medium sized crumbs appear. Stir in the currants. Do not over mix. Add buttermilk mixture to the dry mixture and stir until the dough starts to stay together.
Step 4

On a cutting board, place the two tablespoons on 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, but knead as minimal as possible. Using your hands, shape each half into a circle, about 5 inches in diameter and 1 inch tall. Cut each circle into six wedges
Step 5

Carefully move each scone onto a baking sheet lined with parchment paper. Brush tops of scones with egg wash mixture and add crumb mixture by the tablespoon on top of each scone.
Step 6

Bake for 15-17 minutes. Serve immediately or allow to cool and store in an airtight container.
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