Episode Four - The Irish Coffee Cake Scones
In today's episode, we celebrate St. Patrick's Day a little early by making *Irish Coffee Cake Scones*! It may be hard to believe, but we have never made scones before! It's quite a process, but we sure did have a great time! Thanks to some help from our Producer Margie, we were able to make some delicious scones to go with our tea. And in honor of St. Patricks day, we also did a contest to give away some awesome green goodies! Congrats to Chelci W. for giving the correct answer! We had a great time making this episode, and we hope you have jut as much fun watching. You can find a recipe for this dish below!
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Part One:
Part Two:
Irish Coffee Cake Scones
Ingredients
Tools You Will Need:
- Small Batter Bowl
- Large Batter Bowl
- Measure-All Cup
- Food Chopper
- Measuring Spoons
- Measuring Cups
- Whisk
- Mixing Bowls
Scones:
- 2 1/2 cups all purpose flour
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup currants (we used raisins)
- 1/2 cup cold butter, cubed
- 1 tsp ground nutmeg
- 3 eggs
- 1/2 cup low fat buttermilk
- 2 teaspoons almond extract (we used vanilla)
- 2 tablespoons milk
- 2 tablespoons flour, set aside
F or Coffee Cake Topping:
- 1/2 cup shortening
- 1/3 cup chopped walnuts
- 3/8 cup brown sugar (or 1/4 cup plus 2 tablespoons)
- 2 tablespoons white sugar
- 3 tablespoons flour
- 1/8 teaspoons salt
Coffee Crumb Mixture
- Add all ingredients into a bowl. Mix together, using fork, until shortening is fully incorporated.
Scones
- Preheat oven to 425 degrees. Whisk together one egg and two tablespoons of milk for the egg wash and set aside.
- Whisk flour, sugars, baking powder and salt in a large bowl until thoroughly combined.
- In a medium bowl, whisk other two eggs, almond extract and buttermilk.
- Using a fork or pastry cutter, incorporate the butter into the flour mixture until medium sized crumbs appear. Stir in the raisins. Do not over mix!
- Add buttermilk mixture to the dry mixture and stir until the dough starts to stay together.
- 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. 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.
- Carefully move each scone onto a baking sheet lined with parchment paper.
- Brush tops of scones with egg wash mixture. Add coffee crumb mixture by the tablespoon on top of each scone.
- Bake for 15-17 minutes. Serve immediately or allow to cool and store in an airtight container.
Enjoy!