Maple Coffee Scones
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Made With Our
Directions
Item No.
553169
Ingredients
For the scones:
- 1 box Stonewall Kitchen Maple Coffee Scone Mix
- 8 Tbsp. unsalted butter (one stick), cold and cut into small pieces or shredded
- 1 large egg
- 1/4 cup milk
For the glaze:
- 1 – 2 Tbsp. milk or coffee
Directions
- Preheat oven to 375°F. Put dry mix into large mixing bowl. Add butter and cut in with pastry blender, fork, or two knives until it resembles coarse crumbs.
- In a small bowl, whisk together egg and 1/4 cup of milk. Add liquid to flour and butter, and stir with a spoon lightly until mixture holds together in a ball. Do not over work dough.
- Gently turn dough onto a well-floured work surface. Knead gently until it holds together. Form dough into 8" x ½" round. Cut round into eight wedges. Brush top of each scone with milk wash and place on baking sheet 1 ½" apart.
- Bake until lightly browned, approximately 12-15 minutes. Allow scones to cool on a wire rack for about ten minutes.
- Empty glaze mix into a medium bowl. Whisk in milk or coffee and continue to whisk until glaze is smooth. Drizzle over cooled scones.
