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irish coffee cake scones

review
Annacia avatar
Private Recipe by
Annacia *
@Annacia
Moose Jaw, SK

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

►
yield 12 serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For irish coffee cake scones

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

How To Make irish coffee cake scones

  • 1
    Topping Mixture: Add all ingredients into a bowl. Mix together, using a fork, until shortening is fully incorporated.
  • 2
    Scones: Preheat oven to 425 degrees. Whisk together one egg and two tablespoons of milk for the egg wash and set aside.
  • 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.
  • 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
  • 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.
  • 6
    Bake for 15-17 minutes. Serve immediately or allow to cool and store in an airtight container.
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