Coffee Orange Scones with Walnuts

November 26, 2012

A delicious change for breakfast!

These are wonderful for breakfast as a change of pace from muffins and delicious for an afternoon snack with your favorite cup of coffee.

Chef's note: Walnuts can be mixed with dried fruit or other nuts for additional texture.

This recipe makes about 12 scones.

12 sugar cubes 
4 oz. orange juice 
2 cups self-rising flour 
3 tablespoons sugar or more, to taste 
1 orange rind, grated or zested 
1 1/2 sticks unsalted butter (3/4 cup), cut into small pieces 
2 eggs 
1/4 cup coffee, brewed strong 
1/4 cup milk (reduced fat works well) 
1 cup chopped walnuts, unsalted (raw or roasted)

Preheat oven to 400º F. 
Grease a large baking sheet and set aside. 
Soak the sugar cubes in a small bowl with the orange juice and set aside. 
In a medium-sized bowl, stir the sugar and flour together then cut the butter into the flour mixture until you get a texture like corn meal. 
In another bowl, mix the eggs, coffee, and milk together, then stir it into the dry mixture forming a dough. (It will be soft.) 
Stir in the grated/zested orange rind and walnuts. 
Dust a board with flour, then pat the dough into a round (about one-half-inch thick). 
Slice into pie pieces or use a biscuit cutter and make rounds. 
Place the scones on the baking sheet at least a half-inch apart, as they will rise. Put one cube of sugar into the center of each scone. 
Bake for about 12 to 15 minutes, or until the scones are golden brown. 
These taste best warm with orange marmalade and butter, and, of course, a cup of coffee.