Coffee Oregon Hazelnut Scones
Indulge in the rich, nutty flavors of Coffee Oregon Hazelnut Scones, a perfect blend of bold coffee and toasted hazelnuts nestled within a buttery, tender crumb. These scones are the ultimate treat for breakfast or an afternoon pick-me-up, featuring an irresistible pairing of strong brewed coffee and the signature crunch of Oregon hazelnuts. Quick to prepare and baked to golden perfection in just 20 minutes, this recipe brings café-quality pastries to your kitchen. An optional coffee glaze adds a sweet and aromatic finish, making these scones an unbeatable companion to your favorite cup of coffee or tea. Whether you're hosting brunch or savoring a quiet moment, these scones promise to delight with their cozy, homemade charm.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.5 cup Heavy cream
- 0.25 cup Strong brewed coffee, cooled
- 1 teaspoon Vanilla extract
- 0.5 cup Toasted Oregon hazelnuts, coarsely chopped
- 0.5 cup Powdered sugar (for optional glaze)
- 1 tablespoon Strong brewed coffee (for optional glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, cooled brewed coffee, and vanilla extract.
Pour the wet mixture into the dry ingredients. Stir gently until the dough just comes together. Avoid overmixing.
Fold in the toasted Oregon hazelnuts, ensuring they are evenly distributed.
Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick and 8 inches in diameter.
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges.
Place the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and allow them to cool slightly on a wire rack.
If making the optional glaze, whisk together the powdered sugar and 1 tablespoon of strong brewed coffee in a small bowl until smooth. Drizzle the glaze over the cooled scones.
Serve warm or at room temperature with your favorite cup of coffee or tea.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 14.6 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
