Tuesday, July 21, 2020

Our Favourite Coffee Scones - Buttery Biscuity Moist Aromatic Not-too-sweet Quick and Easy! HIGHLY RECOMMENDED!

How I wish life can be straightforward, simple and nice.

... just like these coffee scones.

Straightforward because they are fuss-free, quick and easy to bake.

Simple because they are made with basic ingredients such as flour, sugar, butter, cream and coffee. Nothing rare or uncommon.

Nice because they are not too sweet with minimal added sugar. Yet, delicious being buttery and biscuity outside. Moist, fluffy and aromatic inside.

Isn't it amazing that something so simple can actually taste so nice and extraordinary?

best coffee scones less sugar bittersweet moist buttery
Buttery and biscuity outside.
Moist, fluffy and aromatic inside. YUM!
This is why these Coffee Scones are one of our favourites.
best coffee scones less sugar bittersweet moist buttery
My kitchen was smelling so good when I baked these scones.
From this photo...
Can you see that the scones have delicious buttery biscuity crust on their outside?
best coffee scones less sugar bittersweet moist buttery
Or from this photo...
Can you see that the scones are moist, fluffy and aromatic at their inside? 

I know. I have been silly. How can we see that the scones are buttery, biscuity, moist and aromatic with our eyes? We need to smell and taste them. LOL!

To do so, you will have to bake these scones! Here's a video showing how I baked these yummy scones. It's really easy, quick and straightforward.

Music: Bensound

How I wish life can be straightforward, simple and nice.

I'm saying this, not because I have a tough life. I just thought that life can be better and less complicated if we lead a simple one without worrying about money, work and diseases like cancer and Covid.

The current Covid situation in Melbourne hasn't been good for the past weeks. There were hundreds of new cases daily since 4th July. Although we are not the worst in the world, I don't wish for anyone to be sick or lose any of their loved ones. Apart from suffering physically from this disease, many people have lost their jobs and could be suffering financially and mentally indirectly. Sad to say, our life with Covid 19 has never been same. Life isn't straightforward anyway but it became complicated and worse due to Covid.

Fortunately and unfortunately that I'm an essential worker. I will have to work even with the toughest restrictions. At this moment, we are physically and financially ok. Hopefully, we will remain to be ok.

Nevertheless, I have to say that working in the middle of a pandemic is never nice and easy. I worry a lot about my health and family. Plus, I also have a lot to juggle with time, work, chores and family. To cope with the current stressful situation, I will bake something nice, have a cup of tea with my son, relax, worry less (hopefully?) and enjoy delicious food with my family. This is my type of simple life. How about yours?

I hope that you like our favourite Coffee Scones and also my other recipes. If you do, please support me! Please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you are great motivation to keep me going, baking and sharing more recipes. Thank you.

Let's stay home, bake and enjoy these lovely scones. Take care and stay safe!

Here's the recipe.

Makes eight 7-8 cm big triangular scones
20g instant coffee granules (mine is decaffeinated) - make sure that you are using the good quality coffee ^-^
30g boiling hot water
300g (2 cups) self-raising flour*, plus extra for dusting and shaping if required
1/4 tsp salt
60g unsalted butter, cold and cut into cubes
20g (2 tbsp) demerara or any coarse sugar - Do not reduce this minimal amount any further!
180 ml (3/4 cup) cream with 35% fat, cold, plus extra 2-3 tsp if required
1/2 tsp vanilla paste or 1 tsp extract

extra cream, for brushing
20g (2 tbsp) demerara or any coarse sugar to sprinkle - Do not omit this!
whipped cream, to serve if desired

*Please DO NOT replace self-raising flour with plain flour (or all purpose flour) plus baking powder so that the scones can rise optimally with no metallic aftertaste.

Preheat the oven to 220°C / 430°F or 200°C / 400°F fan forced.

Line a baking tray with baking paper. Lightly dust the baking paper with flour.

Dissolve coffee granules with hot boiling water. Set aside to cool completely.

Sift flour and salt into a large mixing bowl. Using your fingertips, break and rub butter into flour mixture until mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in 20g demerara sugar. Then, make a well in the centre.

Add cream and vanilla into the dissolved coffee-mixture. Mix well to combine. Add the cream mixture to the flour mixture and use one or two blunt round-edged knife/knives to mix with a cutting action until the dough comes together in clumps. Add extra cream teaspoonful by teaspoonful (about 2-3 tsp in total) if the mixture is too dry.

Transfer dough onto a lightly floured work surface, gather all clumps to form a dough. Do not knead or overwork dough.

Transfer dough onto a lightly floured non-stick surface. Use your lightly floured rolling pin to roll the dough into a flat round with about 14 cm diameter and 2-3 cm (1 inch) thickness. Use a lightly floured knife to cut dough into 8 wedges. Transfer wedges to the prepared tray, about 2.5 cm (1 inches) apart. It's ok that the scones are not neatly shaped because they should not be over-worked.

Use a pastry brush to lightly brush the top of each scone with cream. Sprinkle about 2g demerara sugar evenly and generously on the top of each scones until all of the 20g sugar are completely used up.

Bake in the middle of the preheated oven for 15 mins, or until the scones are biscuity on their outside and cooked through. They are ready if they sound hollow when you tap them on the base. It is important NOT to under-bake scones! Transfer onto a wire rack to cool further. Serve warm or at room temperature, split and topped with cream if desired. Or simply enjoy them on their own with a cup of tea or coffee. These scones are best eaten warm and also on the day that they are made.

Store scones in zip-lock bags and in a freezer for up to 2 weeks. To reheat, arrange the frozen scones (no thawing required) on a lined baking tray and bake them in a preheat oven at 180°C for about 10 mins or until the scones are biscuity and warm again.

Happy Baking
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