You can’t just use any coffee because different qualities or beans from different regions will impact the flavour of your dish. In Costa Rica they use wet-heat from soaking the Arabica beans in rainforest hot spring waters so you get that malty and sweet cereal taste. That malty undertone is going to balance the sweetness of the maple in our scone.
- 1 cup all purpose flour
- 1 cup whole wheat flour sifted
- 1 1/4 cup old fashioned rolled oats
- 1/3 cup natural cane sugar
- 2 tbsps malted milk powder
- 2 tsps baking powder
- 1/2 tsp baking soda
- 3/4 tsp medium grained kosher salts
- 1 cup salted butter
- 1/4 cup almonds
- 3 tbsps pepitas
- 1/4 cup dried blueberries
- 1 oz dark chocolate
- 1 cup whipping cream
- 1/4 cup Nespresso Master Origin Costa Rica coffee
- 1 tsp vanilla bean paste
- The first step is to preheat our oven and brew our coffee because we’re going to have to let it cool to use it in our recipe.
- Combine the dry ingredients into the food processor. Add in your butter and pulse this together until the butter is roughly the size of peas.
- Tip the mixture into a large bowl and now is the time to put in your nuts or berries!
- Once this is all mixed together- make a well in the middle and add your liquid ingredients including your cooled coffee. Mix together with clean hands or a fork.
- Now turn the mixture out onto a lightly floured work surface and knead it lightly to bring it together.
- Arrange on a baking sheet lined with parchment paper and add some reserved oats and sugar before popping them in the oven.
- Beat together softened butter, maple syrup, and your coffee until it’s light and fluffy. If you don’t have an electric beater, you can always use a whisk.
- When your scones come out and cool – you can serve with the butter on the side to add to taste.
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