Happy May to all of you!
I’ve often made scones in May for our annual ladies’ tea at church, sometimes multiplying this recipe by twelve! So it was natural for me to think of sharing this recipe with you this month. And I thought a tasty pairing would be our own…
Several years ago, Jeff and I went to a coffee trade show; one of the workshops we attended was taught by a nuclear physicist – “Dr John”. He gave lots of good advice – AND scientific formulas – for developing an espresso blend. With that in hand, Jeff went to work formulating our very own unique blend. And it’s a winner!
Our Z Street Coffee Reserve Espresso Blend incorporates three beans, all from India, which each serve a purpose in the final product. Sometimes blends can mask undesirable qualities in inferior beans, but each of these beans can stand on their own just fine – Monsooned Malabar, Mysore, and Kaapi Royale. Our espresso blend isn’t sour or bitter. One of our customers came to us and said that it was the first coffee he’d ever had that he didn’t feel needed any sugar!
Though it’s formulated to pull a perfect shot of espresso, it’s wonderful no matter the brewing method. We have customers who use it for drip, French press, and pour-over. As always, you get to pick the roast. Our personal preference is medium-dark.
Today’s Featured Recipe - Basic Scones
2 cups all-purpose flour
1/3 to ½ cup sugar (based on preference)
1 tablespoon baking powder
½ teaspoon salt
Whisk together until blended.
1 stick cold butter, cut into pieces
Add the butter and cut into the flour mixture using a pastry blender or two knives, until the largest pieces are about the size of small peas. At this point, you can add extras if you like; for instance:
½ cup currants or raisins
½ cup miniature chocolate chips
1 tablespoon grated lemon or orange peel
In a measuring cup or bowl, whisk together:
1 large egg
½ cup heavy cream
1 teaspoon vanilla
Add these wet ingredients to the dry and mix together with a spoon or rubber
scraper until the dry ingredients are moistened.
Gather the dough into a ball and knead it gently against the side of the bowl 5-10 times until it comes together, picking up any loose pieces as you go. Turn out onto a lightly floured surface and pat the dough into an 8-inch circle. Cut into 8 wedges, and place on an ungreased
baking sheet at least ½ inch apart. (Alternatively, cut out scones with a round
cookie cutter, pressing together the remaining dough to cut out more until all the dough is used.) Brush tops with heavy cream.
Sprinkle with cinnamon sugar or
turbinado sugar, if desired. Bake in a preheated 425-degree oven until light
golden brown, about 12-15 minutes.
Cool on a rack or serve warm.
I made this batch with the miniature chocolate chips, but I’m thinking that some
orange zest added to that would’ve been a delicious combination. Enjoy!