scones

Pecan Scones with Brown Butter Glaze

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

The past few weeks have felt like an eternity of days. I’m at the point where I don’t really know where we are in the week and I’m basically only thinking as far ahead as the next meal. It’s not the Lysol fumes or a house full of children getting to my head- I think it’s just the enormity of the situation at hand and the boatloads of unanswered questions. It feels like a lot for us all to process, right? I know you all have social media and news outlets and your germaphobe Great Aunt keeping you at the cutting edge of our current health climate so I won’t dwell on the crisis formally known as Corona, but I do want to say one thing before I skip on to the pecan scones: We’re going to come out of this okay. This is a full-on dismantling of life as we know it, but we will emerge from the confusion and paranoia and panic. Life will be different for a lot of us and we will all grieve these circumstances in our own way, but my hope is that we make it out united. I heard someone recently say that having faith doesn’t mean you ignore the facts but it does mean you override those facts with truth. The truth I’m clinging to is that God is big enough to care for me, my family, our health, and our livelihood. I don’t know what your truth is, but you’re welcome to borrow mine if you’d like. In the meantime, know that you have big portions of my love and prayers as we all figure out what we’re doing here.

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

So. Pecan scones. These are pretty simple cream scones with the most comforting flavors and a brown butter glaze that had me licking the spoon. Most of my scone recipes make upwards of 12-16 scones, but I figured since we’re all keeping to ourselves a bit more frequently you may appreciate a smaller batch recipe. Here, you’ll wind up with 6 pecan scones and enough leftover glaze to keep you licking your fingers sanitarily spooning it from a bowl for days.

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

To make these pecan scones we start by combining all of the dry ingredients. Stir them all together and then fold in all the wet ingredients. You may need to add an additional tablespoon or so of cream to make the scones come together into a shaggy dough. Pat it all out into a flat disk and slice into six wedges. Bake until the edges are golden brown and the insides no longer appear wet. Next, you’ll move onto the glaze which is basically heaven. Brown butter makes everything taste good, and if you don’t already know how to make it you can check out my tutorial here. Combine your browned butter with sugar, vanilla, and salt and then drizzle it on top of the cooled scones. Seriously, these are like bite-fulls of comfort.

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

I hope you’ll give these pecan scones a try, and truly, I hope you are well. Take care of yourself and shoot me an email if you need a buddy.

If you like these pecan scones you should try:

Cinnamon Sugar Scones
Chocolate Coffe Almond Scones
Maple Bacon Scones
Funfetti Scones

Print

Pecan Scones

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

These pecan scones serve a few and are topped with a decadent brown butter glaze. Find out how to make them here!

  • Author: Kate
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Pastry
Scale

Ingredients

For the scones:

  • 11/2 cups (190 gm) all-purpose flour
  • 1/2 tablespoon baking powder
  • 1 teaspoon cinnamon, divided
  • 1/2 teaspoon salt
  • 1/4 cup sugar (50 gm) 
  • ¾ cup chopped pecans, plus more for garnish, if desired
  • 3/4 cups (180 mL) heavy cream, plus extra to brush on tops of scones
  • 1 teaspoon vanilla extract

For the brown butter glaze:

  • 2 tablespoons unsalted butter
  • ¾ cup confectioner’s sugar
  • Pinch of Salt
  • ½ teaspoon vanilla extract
  • 1+ tablespoons of milk

Instructions

To prepare the scones

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
  2. In a medium/large bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar until combined. Toss in the pecans. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape. If needed, add an additional tablespoon or two of cream to make dough to right consistency. 
  3. On a floured surface, bring the dough together to be smooth and pat the dough out into a flat  6” circle. Do not overwork the dough. Using a sharp knife, cut the circle into 6 wedges. Brush the top with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 20 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering or piping with glaze.

To prepare the glaze:

  1. Add the cubed butter to a small saucepan over medium heat. Stir occasionally until the butter is melted to ensure that it melts evenly. Once the butter has melted, it will begin to bubble.Continue to stir regularly. Small golden flecks will begin to form on the bottom of the pan. Stir or whisk gently continuously at this point as the butter is beginning to brown. The bubbling should subside at this point and you should notice the butter takes on a golden tint and begins to smell nutty. Do not let it burn, but stir until golden brown and then whisk the mixture into a medium sized bowl to cool slightly.
  2. Once slightly cooled, about 5 minutes, add the sugar, salt, and vanilla whisking to slightly combine. Add a tablespoon of milk, and continue to add small amounts until the mixture is the right consistency. You’ll want a thinner consistency for glazing and a pourable thick consistency for piping. I used a number 4 tip in a piping bag to ice mine. Enjoy!

Chamomile Blueberry Scones and an Easter Recipe Round-up!

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

It’s a Good Friday, isn’t it? Easter weekend holds lots of special memories for me, and I’m a firm believer that the best way to celebrate is with food. If this weekend has you hosting family and friends or in need of a little springtime baking inspiration, I’ve totally got you covered. Today I’m sharing a recipe for these chamomile blueberry scones and I’ve also rounded up a few of my favorite cakes, pies, and other treats that are perfect for baking over the next few days. Let’s dive in!

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

The recipe for these chamomile blueberry scones is straightforward and delicious, a nugget of breakfast gold from Marcella DiLonardo’s new book, Bake the Seasons. I have stalked followed Marcella on social media for a number of years now and was delighted when she offered to send me a copy of her first publication. Bake the Seasons is full of seasonally appropriate recipes for everyday life and there are about 20 in there that I was dying to try right away. I opted to take these chamomile blueberry scones out for a ride, and they did not disappoint.

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

If you’ve never baked with chamomile before, anticipate it being used similarly to how we bake with Earl Grey, Lavender, and other infusible herbs and leaves. The chamomile flavor is mild but noticeable and lends an almost floral flavor to these otherwise ordinary breakfast scones. The dough here is a butter and cream based dough that comes together quickly and is irresistible. I’m always a fan of dough but I definitely took more than my fair share when making these. Perfectly sweet, lightly scented, and intensely buttery, these blueberry scones are serious breakfast business that you’ll want in your life ASAP.

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

If you’re unsure about using the chamomile, take heart, because I have found it to be totally optional. These blueberry scones are ridiculous delish all on their own, so feel free to skip the tea if you’d prefer. I baked several batches and froze the cooled scones for the future. My kids have enjoyed fresh-tasting breakfast scones nearly everyday these past few weeks, because they reheat well in the oven and crisp right back up like a dream. Truly, these blueberry scones are the weekend warriors your mornings have been waiting for.

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

To round out the springtime must-bakes, I’ve assembled a list of favorite recipes from this site that are perfect for your weekend festivities. Whether you’re celebrating with family at home, potlucking at your local church, or making sweet nibbles for your kiddos, I’ve totally got you covered. Just pick a favorite below and then check out the direct links to the recipes! If you’re in need of more seasonal baked goods, check out Marcella’s book and bake away. I really think you’ll enjoy it! Happy Easter weekend!

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

Almond Coconut Cake

Easter Cake

Carrot Cake Cheesecake

Coconut Key Lime Cake

Carrot Bundt Cake

Easter Meringues

Banana Coconut Chocolate Cream Pie

Carrot Muffins

Funfetti Rolls

Coffee Cake Muffins

Cinnamon Rolls

Blueberry Lemon Bars

Print

Chamomile Blueberry Scones and Easter Recipe Round-up!

Chamomile Blueberry Scones by Wood and Spoon. These are fluffy cream and butter scones with sugared tops and an infusion of tea flavor. Blueberries are juicy throughout and flavor this richly scented breakfast treat. Perfect to share with coffee or tea. Find more about this recipe from Modest Marce on thewoodandspoon.com

These chamomile blueberry scones are a butter and cream breakfast treat infused with tea. Little pockets of blueberries make these irresistible!

  • Author: Marcella DiLonardo
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 9 1x
  • Category: Breakfast
Scale

Ingredients

  • ¾ cup (175 mL) heavy cream, plus more for brushing
  • 1 chamomile tea bag
  • 21/4 cups (315 gm) all-purpose flour
  • ½ cup (100 gm) turbinado sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 large egg, beaten
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a small saucepan over low heat, combine the cream and chamomile tea bag. Bring to a simmer, then remove from the heat and let steep for 5 to 10 minutes. Discard the tea bag and set aside the infused cream to cool in the fridge.
  3. In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt. Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbs. Add the egg, vanilla, and cooled cream. Stir just until the dough comes together. Fold in the blueberries.
  4. Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disk 1 to 1-1/2 inches thick. Cut into 8 even wedges or use a 2” biscuit cutter to cut out rounds of dough. Arrange pieces on the prepared baking sheet, brush the tops with cream. Sprinkle with sugar, if desired.
  5. Bake for 20 minutes, or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.

Jam-Filled Scones

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

If the start of this week has left you with a case of the Mondays, keep reading, because we are going to pump it up today with these jam-filled scones. We all need a little fancy, right? Sometimes life gives you lemons and you just need to squeeze every bit of that juice into a pinkies-out champagne cocktail. When my week jumps to a rocky start, I like to reset with something that feels like a treat, a special baked good that can turn the ordinary and mundane into something that feels really good.

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

These jam-filled scones are the remedy for your weekday woes. Anything stuffed is a win in my book, but something about these morning baked goods make me feel like a queen. The pastry has a soft and cakey crumb, trimmed with buttery, crisp edges, and is filled with a fruity center courtesy of your favorite store-bought or homemade jam. Served with a hot cup of coffee and tangy Brown Cow Yogurt, these jam-filled scones are sure to turn your Mondays around ASAP. 

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

To make these jam-filled scones, we start with the scone dough. Flour, sugar, salt, and baking powder are stirred together before ice-cold butter is incorporated in pea-sized clumps. Next, stir together the heavy cream, egg, and vanilla, and pour the liquid ingredients into the flour and butter mixture. It’s important to keep all of your refrigerated ingredients as chilled as possible so that your scones stay tender and rise high.  

Stir all of the elements together until a rough and shaggy dough forms. Dump the contents of the bowl out onto a clean work surface and gently knead the dough together just until it comes together, being careful not to overwork it. Divide your dough in two and flatten each piece out into identical rounds. To simplify, I like to line an 8″ round cake pan with plastic wrap and pat each dough half into the pan so that each round is the same size. Place one dough round on a prepared baking sheet and smear with a layer of jam of your choice. I like to use a tart jam here so that the scones aren’t too sweet, but you can use whatever tastes best to you. Next, place the second half of dough on top of the jam and pinch the edges of each round together to seal in the gooey insides. Give the top of the giant scone a brush of heavy cream and then bake in the preheated oven until golden brown.

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

After baking, allow the scones to cool slightly before cutting into wedges. These jam-filled scones are best served warm, but they reheat like a dream. Simply toast in the oven until the edges brown up and then serve! To round out these scones as the perfect breakfast treat, try incorporating a little tang courtesy of Brown Cow Yogurt. Creamy and flavorful, with just the right amount of sweet, Brown Cow Yogurt is the topping dreams are made of when it comes to these little jam-filled scones. Give it a try and I think you’ll agree. 

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

Get your week off to a tasty start with these jam-filled scones. If you give them a try, I’d love to hear about it! Happy Monday!

PS- Be sure to check out the giveaway I will be running with Brown Cow and TheFeedfeed on my Instagram Page later this evening. You could win some awesome Brown Cow products! Giveaway rules are here.

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

This post is sponsored by Brown Cow Yogurt. Thank you for supporting brands that make Wood and Spoon possible! 

If you like these jam-filled scones, you should check out:

Maple Bacon Scones

Chocolate Coffee Almond Scones

Funfetti Scones

Lemon Berry Crumb Cake

Raspberry Lemon Linzer Cookies

 

Print

Jam-Filled Scones

Jam-Filled Scones by Wood and Spoon Blog. These are tender and rich cake scones, perfect for morning breakfast or brunch. This recipe makes buttery brown edges and is soft from the cream. The scones are stuffed with jelly of choice and topping with sugar. Find the recipe for the tea party favorite on thewoodandspoon.com

These jam-filled scones have a soft and tender crumb and are filled with sweet and fruit jam. With crisp, buttery edges and a fluffy, gooey center, these scones are hard to beat at breakfast. 

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Breakfast
Scale

Ingredients

  • 21/2 cups (325 gm) all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold and cut into chunks
  • ¾ cup (180 gm) heavy whipping cream, cold, plus more for brushing
  • 1 large egg, cold
  • 1 teaspoon vanilla
  • ¼ cup plus 2 tablespoons jam of choice
  • 3 tablespoons coarse sugar, if desired

Instructions

  1. Preheat the oven to 375 degrees. In a large bowl, combine the flour, sugar, baking powder, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are present throughout and the butter is well integrated. In a separate bowl, whisk the whipping cream, egg, and vanilla together. Pour the liquid ingredients into the dry ingredients and stir together until a shaggy dough forms. Dump the mixture out onto the counter and knead together just until a dry dough forms. You can add an additional 1-2 tablespoons of cream if your dough won’t come together at all. Working quickly, divide the dough in two and pat each half into flat 8” dough rounds (see notes). Place one round of dough on a baking sheet and spread the jam evenly over top of it, leaving a ¾’ border around the perimeter of the dough. Place the second round on top and pinch the edges together to seal the jam inside. Brush the scones with a thin layer of cream and sprinkle with coarse sugar, if desired. Bake in the preheated oven for 25-30 minutes, or until the tops and sides are golden brown. Allow to cool slightly before cutting to let the jam set. Cut into 8 equal slices and serve warm.

Notes

  • To create two rounds of dough the same size, I line an 8” cake pan with plastic wrap and pat each half of dough into the bottom to create perfect circles. This isn’t necessary but will help to keep your scones uniform.
  • I try to choose a jam that isn’t too sweet so that the scones aren’t too sweet. If your jam is really sweet you can add the juice of half of a lemon to it to balance the flavor. This is entirely your choice!

Maple Bacon Scones

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

This is it, the eye of the proverbial hurricane. We are in the midst of those few short days sandwiched in between turkey feasts and Christmas morning- that time of year when the to-do lists are lengthy and daylight is fleeting. To help us survive, I’m sharing these maple bacon scones, a simple and comforting dish that we all can rally behind.

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

Last week was basically a grotesque parade of meals and cocktails and leftover turkey sandwiches. Don’t get me wrong- I like to eat just as much as the next person, but at some point, my gullet (and the button on my blue jeans) just scream, “NO MORE!” We started the week with a few dinners out with friends, and on Thursday morning, we fulfilled our American duty by demolishing the annual Thanksgiving feast. We ate an array of biscuits and green beans and casseroles, and because Thanksgiving lunch is the meal that keeps on giving, we later enjoyed turkey and bacon sandwiches. By Friday, I felt like I had eaten a baby or an entire bucket of KFC chicken. I felt like I had devoured three meals back to back at a Walt Disney World buffet and at any moment could burst in a disgusting explosion of gravy and cream of mushroom soup. My mother tells me this is a normal post-Thanksgiving feeling, but my Spanx would say otherwise. 

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

Following our two-day binge fest, we traveled to Auburn, AL on Saturday to watch the Iron Bowl. For anyone who doesn’t live in Alabama or who couldn’t give two craps about college football (raises hand), the Iron Bowl is an annual football game between the University of Alabama and Auburn University. Being married to a rabid Auburn fan means that I participate in the festivities by eating chicken wings in my tailgate chair, drinking Crown Royale and Sprite from a gas station cup, and cheering at the game. While I am no more interested in football than I am, say, Nascar or an international chess match, I do enjoy attending with Brett because he loves it so much. Sometimes it’s fun to scream and clap and cheer like I know what I’m doing. Plus, someone has to be there to resuscitate Brett if he loses his mind on a poor call from the referee. 

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

So that brings us to today. Bloated, tired, and scratchy-throated, this girl is wiped out. I’m sticking with soup and salad for the foreseeable future, unless of course someone wants to bring me another turkey and bacon sandwich on some pumpkin bread, because that mess is delicious. But I digress. Before we dive head first into a powdered sugar cloud of cookies and cocoa and carols, let’s celebrate the last of this fall season with some warm and cozy maple bacon scones. 

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

With a tender crumb, crisp edges, and a delightfully sweet and salty flavor, these maple bacon scones are a dream of a breakfast food. My husband always says that everything is made better with bacon, and when it comes to these scones, I couldn’t agree more. The recipe was adapted from a new favorite, these chocolate coffee almond scones, and I was delighted that the butter-based treat transitioned from sweet to savory so seamlessly. I made and froze several batches throughout the testing process, and for weeks these maple bacon scones were toasted for a delightful breakfast that tasted fresh from the oven.

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

To make these maple bacon scones, we start with the meats. Fry up some thick bacon of your choice (I prefer applewood smoked bacon) until crisp. Save the grease for another day and chop up the rest for the scones. Combine the dry ingredients, flour, seasoning, and baking powder, in a large bowl and cut in cold chunks of unsalted butter. Stir in the diced bacon before pouring in the heavy cream and maple syrup. Work quickly to combine the dough, but be sure to not overwork it. Pat it all out into a 1″ thick round and slice it into 8 wedges. Brush the whole thing with a little more heavy cream before baking in a hot preheated oven.

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

Fresh from the oven, these maple bacon scones are fragrant. Imagine the glorious smoke of bacon combined with the smell of homemade bread and maple syrup- it’s almost too good to describe. These maple bacon scones are indulgent and crowd-pleasing, the kind of thing you’ll want to serve at breakfasts and brunches in the coming months. Give this recipe a try and let me know what you think! They’re certainly worth making room in your belly for. 

If you like these maple bacon scones, you should check out:

Chocolate Coffee Almond Scones

Funfetti Scones

Maple Oatmeal Biscuits

Maple Apple Cake

Buttermilk Biscuit Sandwiches with Pepper Bacon and Cheddar

 

Print

Maple Bacon Scones

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on thewoodandspoon.com

These maple bacon scones are a sweet and salty favorite to serve at breakfast and brunch!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 8 1x
Scale

Ingredients

  • 2 cups (260 gm) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup cooked, finely chopped crispy bacon
  • ¼ cup (60 mL) maple syrup
  • ¾ cup (180 mL) whipping cream, plus additional for brushing

Instructions

  1. In a large bowl, combine the flour, salt, baking powder, pepper, and onion powder. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are throughout. Stir in the bacon. Combine the maple syrup and the whipping cream in a separate bowl and then stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon of cream, but be sure to not add too much liquid.
  2. Pat the dough out in a ¾” thick circle and place the dough round on a parchment lined baking pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  3. Once the dough is chilled, cut the dough into 8 wedges but leave the circle of pieces together. Use a pastry brush to brush a thin layer of whipping cream over the scones. Bake in the oven until golden brown around the edges of each scone, about 35 minutes.

Notes

Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

Loosely adapted from King Arthur Flour

Portland

Happy Friday, y’all! I hope that your week has been full of joy and that you’ve got a killer lineup for the weekend. Today I’m sharing some nutty, buttery, caffiene-enhanced treats to jolt your weekends to life- chocolate coffee almond scones. These treats were inspired by a recent jaunt to Oregon that I’m going to splurge about this morning, so bear with me as I take a salivating walk down memory lane.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Views from The Allison Inn & Spa

A few weekends ago, Brett and I continued our whirlwind travel saga by flying with friends to Portland, Oregon. The trip had no distinct purpose, other than to soak our gullets with pinot noir and outrageously delicious food, and we were thrilled at the opportunity to relax in a new corner of the country. Our time was divided in two with the first half spent touring Newberg’s wine country and the second spent in downtown Portland. This split ended up being the perfect balance of relaxation and sight-seeing, both locations brimming with fun (and plenty of wine.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Friends sipping wines at Bergstrom; views from Soter Vineyards

We began our trip in Newberg, the comfy cozy, deliciously boozy town just outside of Portland. With a lineup of wineries to visit, we opted for a hotel that would offer premium relaxation and rooms suitable for nursing any morning hangovers. The Allison Inn & Spa was the obvious choice given its proximity to vineyards and the luxurious offerings throughout the hotel. By day, we snacked on charcuterie and flights of wine, taking in the rolling landscape views offered from the wineries we toured, and by night, we dined at nearby restaurants, rehashing the day’s sites and excitement. On our final day before leaving for Portland, the girls visited the spa, and I’ll just say that it was more than acceptable. My body still feels good from those 90 minutes.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Vineyard views

Portland was a drastic change of scenery from the rural setting we were transitioning from. The city had a little big town feel as its expansive footprint was seemingly void of any giant skyscrapers, however there was no shortage of things to see, eat, and do. In planning for this portion of the trip, we were overwhelmed by the number of restaurant options that existed. HOW WERE WE SUPPOSED TO CHOOSE JUST ONE RESTAURANT PER MEAL? In the end, I was more than thrilled with the choices we made, and the food we enjoyed in Portland was some of the best I’ve ever had. (This is not an exaggeration. It was next level delish.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Photos of our crew at the Whiskey Library, and that ethereal moment where my lips touched Pok Pok chicken wings

The Nines Hotel hosted us for the second portion of the trip. The hotel was within walking distance of a number of places we wanted to shop, eat, and explore, and it also boasted a lobby fitted with a terrific restaurant and ample group hangout space- perfect for our crew of 8. The girls picked through the shopping scene while the men let out their inner boy at a nearby bar/arcade. Because we were there on a Saturday, we were able to snoop through the Portland Saturday Market, where we purchased scads of very necessary items that our husbands were more than happy to pack in their luggage (kidding). Our friends spent even more time eating at Bon Appetit’s “Feast Portland” event that was being held that weekend, but I opted to head to Powell’s Books where Joy Wilson (yes, the baker) was signing copies of her newest book (insert the squeals of this fangirl!!!)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Sunset at the rooftop bar of The Nines Hotel

It’s hard to pinpoint one specific highlight of the trip. Certainly the views in Newberg were stunning, and there’s no doubt that the wine was first class. I’m still having dreams about the chicken wings at Pok Pok, and I’d fly back in a heartbeat for the kouign amann at St. Honore Boulangerie. Still, the trips we take with friends are cool just for the sake of spending time with that family in a new setting. You get to know people in a real away when stripped of the familiarity of home, and I’m really grateful for the chance to do that so often.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

So now, let’s talk about these chocolate coffee almond scones. While dining at Jory for breakfast one morning, we enjoyed a coffee almond scone that was a delicious accompaniment to our morning brew and eggs. When I got home from Portland, I decided to recreate that treat so that those hours in the Pacific Northwest could live on in my Selma, Alabama kitchen. The end product that I came up with is nothing short of fab.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

To make these chocolate coffee almond scones, we start by mixing a few dry ingredients- flour, sugar, salt, and baking powder. Next comes the ice-cold butter which gets cut in quickly and carefully until large pea-sized clumps exist throughout the mixture. The chocolate chips and chopped almonds are added next, although you could certainly opt for walnuts, pecans, or even hazelnuts if you prefer. Finally, we douse the whole thing in an espresso cream, prepared by dissolving espresso powder or instant coffee into a smidge of dairy. Stir all of the batter just until combined and then cut out tiny rounds of dough.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

For this recipe, we chill the dough briefly before baking which will help all of our little treats to rise well. Fresh from the oven, these chocolate coffee almond scones are bronzed, with a crisp, buttery, golden exterior covering the soft and almost cake-like interior. The coffee flavor here is subtle, giving way to melty chocolate morsels and nuggets of crunchy almonds that flavor each pastry throughout. I love the simplicity of these treats, how a one-bowl recipe can yield such rich flavors and textures. These are the perfect addition to your weekend breakfast and brunch plans, although I’ve enjoyed them as an after-dinner treat as well. With so many ways to share these chocolate coffee almond scones with the people you love, I daresay these are a must.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.comSee below for the lowdown on where we stayed, ate, and played in Portland. If you’re planning a trip to those parts anytime soon, please add these to your list. Happy baking and have a great weekend!

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Where We Stayed In Oregon:

The Allison Inn & Spa
Luxurious accommodations in a country setting.
The Nines Hotel
Fun, spunky hotel in the heart of downtown Portland.

Where We Ate In Newberg:

Jory
Hotel dining unlike any I’ve ever experienced.
Thistle
A head to tail dining experience.
Red Hills Market
The perfect place to grab grub in between vineyard visits.

Where We Ate In Portland:

Coquine
James Beard Award winning spot with casual, fun fare.
Pok Pok
Southeast Asian food in a casual setting. Probably the best meal of our trip.
Maurice
Try this French bistro for their quaint lunches and yummy pastries.
Multnomah Whiskey Library
A mammoth collection of whiskeys in a library-esque setting.
Le Pigeon
French-inspired fare in a cozy atmosphere.
Stumptown Coffee Roasters
The flagship location for this national brand is in Portland!
Urban Farmer
Hotel dining at The Nines Hotel- a farm to table experience.
St. Honore Boulangerie
Delicate French pastries and coffee to-go.

Wineries We Visited in Newberg:

Hazelfern
Bergstrom
Soter
Scott Paul

If you like the chocolate coffee almond scones, you should check out:

Funfetti Scones
No-Churn Mocha Brownie Fudge Ice Cream
No-Churn Coffee Cookie Dough Ice Cream
Coconut Almond Chocolate Cookies 

Print

Chocolate Coffee Almond Scones

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Buttery with crisp edges and fluffy interior, these chocolate coffee almond scones are a simple, one-bowl treat that is bound to please!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

  • ¾ cup (180 mL) whipping cream, plus additional for brushing
  • 1 tablespoon espresso powder or instant coffee
  • 2 cups (260 gm) all-purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup (50 gm) sugar
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup (110 gm) chopped unsalted almonds
  • 1 cup (225 gm) mini chocolate chips

Instructions

  1. In a small container, stir the whipping cream and the espresso powder to combine and set aside in the fridge to keep cool.
  2. In a large bowl, combine the flour, salt, baking powder, and sugar. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps throughout. Stir in the almonds and chocolate chips. Add the espresso and cream mixture and stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon or two of cream, just barely enough to make it all come together into a dough.
  3. Pat the dough to ¾” thick and use a biscuit cutter to cut 2” round circles of dough for each scone. Place on a parchment-lined baking sheet. Put the pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  4. Once the dough is chilled, use a pastry brush to brush a thin layer of whipping cream over the top of the scones. Bake in the oven until golden brown around the edges of each scone, about 25 minutes.

Notes

  • Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

Recipe barely adapted from King Arthur Flour

Chocolate Coffee Almond Scones // Guide to Portland

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Happy Friday, y’all! I hope that your week has been full of joy and that you’ve got a killer lineup for the weekend. Today I’m sharing some nutty, buttery, caffiene-enhanced treats to jolt your weekends to life- chocolate coffee almond scones. These treats were inspired by a recent jaunt to Oregon that I’m going to splurge about this morning, so bear with me as I take a salivating walk down memory lane.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Views from The Allison Inn & Spa

A few weekends ago, Brett and I continued our whirlwind travel saga by flying with friends to Portland, Oregon. The trip had no distinct purpose, other than to soak our gullets with pinot noir and outrageously delicious food, and we were thrilled at the opportunity to relax in a new corner of the country. Our time was divided in two with the first half spent touring Newberg’s wine country and the second spent in downtown Portland. This split ended up being the perfect balance of relaxation and sight-seeing, both locations brimming with fun (and plenty of wine.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Friends sipping wines at Bergstrom; views from Soter Vineyards

We began our trip in Newberg, the comfy cozy, deliciously boozy town just outside of Portland. With a lineup of wineries to visit, we opted for a hotel that would offer premium relaxation and rooms suitable for nursing any morning hangovers. The Allison Inn & Spa was the obvious choice given its proximity to vineyards and the luxurious offerings throughout the hotel. By day, we snacked on charcuterie and flights of wine, taking in the rolling landscape views offered from the wineries we toured, and by night, we dined at nearby restaurants, rehashing the day’s sites and excitement. On our final day before leaving for Portland, the girls visited the spa, and I’ll just say that it was more than acceptable. My body still feels good from those 90 minutes.

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Vineyard views

Portland was a drastic change of scenery from the rural setting we were transitioning from. The city had a little big town feel as its expansive footprint was seemingly void of any giant skyscrapers, however there was no shortage of things to see, eat, and do. In planning for this portion of the trip, we were overwhelmed by the number of restaurant options that existed. HOW WERE WE SUPPOSED TO CHOOSE JUST ONE RESTAURANT PER MEAL? In the end, I was more than thrilled with the choices we made, and the food we enjoyed in Portland was some of the best I’ve ever had. (This is not an exaggeration. It was next level delish.)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Photos of our crew at the Whiskey Library, and that ethereal moment where my lips touched Pok Pok chicken wings

The Nines Hotel hosted us for the second portion of the trip. The hotel was within walking distance of a number of places we wanted to shop, eat, and explore, and it also boasted a lobby fitted with a terrific restaurant and ample group hangout space- perfect for our crew of 8. The girls picked through the shopping scene while the men let out their inner boy at a nearby bar/arcade. Because we were there on a Saturday, we were able to snoop through the Portland Saturday Market, where we purchased scads of very necessary items that our husbands were more than happy to pack in their luggage (kidding). Our friends spent even more time eating at Bon Appetit’s “Feast Portland” event that was being held that weekend, but I opted to head to Powell’s Books where Joy Wilson (yes, the baker) was signing copies of her newest book (insert the squeals of this fangirl!!!)

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe and what to do while visiting wine country in Portland, Oregon by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com
Sunset at the rooftop bar of The Nines Hotel

It’s hard to pinpoint one specific highlight of the trip. Certainly the views in Newberg were stunning, and there’s no doubt that the wine was first class. I’m still having dreams about the chicken wings at Pok Pok, and I’d fly back in a heartbeat for the kouign amann at St. Honore Boulangerie. Still, the trips we take with friends are cool just for the sake of spending time with that family in a new setting. You get to know people in a real away when stripped of the familiarity of home, and I’m really grateful for the chance to do that so often.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

So now, let’s talk about these chocolate coffee almond scones. While dining at Jory for breakfast one morning, we enjoyed a coffee almond scone that was a delicious accompaniment to our morning brew and eggs. When I got home from Portland, I decided to recreate that treat so that those hours in the Pacific Northwest could live on in my Selma, Alabama kitchen. The end product that I came up with is nothing short of fab.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

To make these chocolate coffee almond scones, we start by mixing a few dry ingredients- flour, sugar, salt, and baking powder. Next comes the ice-cold butter which gets cut in quickly and carefully until large pea-sized clumps exist throughout the mixture. The chocolate chips and chopped almonds are added next, although you could certainly opt for walnuts, pecans, or even hazelnuts if you prefer. Finally, we douse the whole thing in an espresso cream, prepared by dissolving espresso powder or instant coffee into a smidge of dairy. Stir all of the batter just until combined and then cut out tiny rounds of dough.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

For this recipe, we chill the dough briefly before baking which will help all of our little treats to rise well. Fresh from the oven, these chocolate coffee almond scones are bronzed, with a crisp, buttery, golden exterior covering the soft and almost cake-like interior. The coffee flavor here is subtle, giving way to melty chocolate morsels and nuggets of crunchy almonds that flavor each pastry throughout. I love the simplicity of these treats, how a one-bowl recipe can yield such rich flavors and textures. These are the perfect addition to your weekend breakfast and brunch plans, although I’ve enjoyed them as an after-dinner treat as well. With so many ways to share these chocolate coffee almond scones with the people you love, I daresay these are a must.

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.comSee below for the lowdown on where we stayed, ate, and played in Portland. If you’re planning a trip to those parts anytime soon, please add these to your list. Happy baking and have a great weekend!

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Where We Stayed In Oregon:

The Allison Inn & Spa

Luxurious accommodations in a country setting.

The Nines Hotel

Fun, spunky hotel in the heart of downtown Portland.

 

Where We Ate In Newberg:

Jory

Hotel dining unlike any I’ve ever experienced.

Thistle

A head to tail dining experience.

Red Hills Market

The perfect place to grab grub in between vineyard visits.

 

Where We Ate In Portland:

Coquine

James Beard Award winning spot with casual, fun fare.

Pok Pok

Southeast Asian food in a casual setting. Probably the best meal of our trip.

Maurice

Try this French bistro for their quaint lunches and yummy pastries.

Multnomah Whiskey Library

A mammoth collection of whiskeys in a library-esque setting.

Le Pigeon

French-inspired fare in a cozy atmosphere.

Stumptown Coffee Roasters

The flagship location for this national brand is in Portland!

Urban Farmer

Hotel dining at The Nines Hotel- a farm to table experience.

St. Honore Boulangerie

Delicate French pastries and coffee to-go.

 

Wineries We Visited in Newberg:

Hazelfern

Bergstrom

Soter

Scott Paul

 

If you like the chocolate coffee almond scones, you should check out:

Funfetti Scones

No-Churn Mocha Brownie Fudge Ice Cream

No-Churn Coffee Cookie Dough Ice Cream

Coconut Almond Chocolate Cookies 

 

Print

Chocolate Coffee Almond Scones

Chocolate Coffee Almond Scones Recipe by The Wood and Spoon Blog by Kate Wood. These are crisp and fluffy scones made with real butter and filled with espresso power, mini chocolate chips, and chopped almonds. These scones are made by cutting butter into the dry ingredients and are flavored with mocha and fresh nuts. Find the recipe and how to on www.thewoodandspoon.com

Buttery with crisp edges and fluffy interior, these chocolate coffee almond scones are a simple, one-bowl treat that is bound to please!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 12 1x
Scale

Ingredients

  • ¾ cup (180 mL) whipping cream, plus additional for brushing
  • 1 tablespoon espresso powder or instant coffee
  • 2 cups (260 gm) all-purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup (50 gm) sugar
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup (110 gm) chopped unsalted almonds
  • 1 cup (225 gm) mini chocolate chips

Instructions

  1. In a small container, stir the whipping cream and the espresso powder to combine and set aside in the fridge to keep cool.
  2. In a large bowl, combine the flour, salt, baking powder, and sugar. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until it becomes a coarse meal consistency with pea-sized clumps throughout. Stir in the almonds and chocolate chips. Add the espresso and cream mixture and stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon or two of cream, just barely enough to make it all come together into a dough.
  3. Pat the dough to ¾” thick and use a biscuit cutter to cut 2” round circles of dough for each scone. Place on a parchment-lined baking sheet. Put the pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  4. Once the dough is chilled, use a pastry brush to brush a thin layer of whipping cream over the top of the scones. Bake in the oven until golden brown around the edges of each scone, about 25 minutes.

Notes

  • Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

Recipe barely adapted from King Arthur Flour

Funfetti Scones

Funfetti Scones Recipe by The Wood and Spoon Blog by Kate Wood. Simple, fast, easy one bowl cream scones that taste just like a box mix birthday cake! These scones use clear vanilla and sprinkles to make the sweet confetti flavor. The icing is a simple powdered sugar glaze speckled with more rainbow jimmies. Find the Recipe on thewoodandspoon.com along with more breakfast or brunch ideas to go with your coffee and tea time!

This past week was one for the books. 5 sick humans, 30 loads of laundry, 2 cans of Lysol, and 4 missed work days- basically a nightmare. Times like these call for a pinch of happy, like these funfetti scones, to put a pep in our step and make an otherwise blah day a tad bit brighter, don’t you think?

We kept our 11 month old nephew last weekend who brought with him lots of snuggling, some cute baby noises, and… the stomach bug. I’m not going to sugar coat it- it was bad. You know how sometimes you catch a whiff of the bug, maybe get sick once, eat a bowl of chicken noodle soup, and 24 hours later you’re back at work and feeling great? Yeah. This was not that type of thing. Avoiding this bug was like trying to use an umbrella in the eye of a hurricane. It wasn’t “Will we get the bug?”, it was “When?”

Watching a baby deal with sickness is so pitiful. They’re uncomfortable and scared, and have no idea why you’re walking about wearing a pair of rubber gloves and a surgical mask. But just because they’re small does not mean that the mess is itty bitty as well. Up until this weekend, I’d never seen someone get sick in a fashion that I would describe with the word “projectile,” but after witnessing a 1-1/2″ diameter stream of vomit explode from a 25 pound baby like water from a firehose, I’d say I’ve officially checked that off of my list. In the living room, on the couch, in the kitchen, ON THE REFRIGERATOR. Basically everywhere except the toilet and the designated barf bucket saw a little stomach acid last weekend, and I’m still so grossed out about it that we actually need to stop talking about it. (Sidenote: What is the protocol on talking about this on the internet? Have I breached the line of decency? Sorry.)

Funfetti Scones

Needless to say, there wasn’t enough bleach and baby wipes to protect the masses, so the rest of our family went down quick. 5 days of Pedialyte and a few dozen episodes of “Paw Patrol” later, we were finally all back to our normal selves. Except that it was Saturday again, and we were all so fed up from being with each other, quarantined in the house, while our brains melted on account of the Lysol fumes and children’s television… we desperately needed a break. After what will from here on out be known as the “Stomach Bug Incident of 2017,” I am in awe of families that have to deal with chronic illness. If nothing else, the bug made me hugely grateful for children and a husband who are otherwise quite healthy.  

These funfetti scones were lifesavers. I had prepared and photographed these little treats a few days before Vom-fest 2017, so they were waiting for me in the freezer once I felt up to enjoying my morning coffee again.  A simple treat, made in one bowl with less than 10 ingredients, these funfetti scones are an easy fix and a spunky addition to any breakfast or afternoon tea routine. To prepare these little bite-sized bits of sunshine, we start by combining a few dry ingredients in a large bowl: flour, sugar, baking powder, and a handful of sprinkles! We fold in some heavy cream and a little bit of clear vanilla which provides these funfetti scones with that familiar sweet flavor that we all love of its box cake mix counterpart. Once combined into a sticky, wet dough, we pat it all out and shape our scones. You can cut small triangles as I did here, but squares, rounds, and larger shapes will work with the recipe as well! Your baking time will differ based on the shape and size you choose, but otherwise it makes no difference. The shaped scones get a brushing more of cream and a sprinkle of coarse sparkling sugar for a bit of added crunch, and after a brief bake, the funfetti scones are ready for a drizzle of icing. 

Funfetti Scones

Funfetti Scones

You can prepare these funfetti scones in advance and store in your freezer for a rainy (or sick) day, but I think they’re best served immediately. This recipe yields quite a few mini scones, which makes them the perfect addition to a breakfast gathering, study session, or group coffee date. You can half the recipe if you prefer a mini batch of mini scones, although no one will mind if you have a few extra treats for sharing. If you get a chance to make these little guys, let me know what you think about them in the comments section below!

Thanks for letting me vent about my family’s grossness. I hope you don’t officially hate me… we’re friends, so I feel like we can talk about the nitty gritty, right? Happy Thursday and cheers to you!

 

You may also like:

Confetti Ice Cream Cake

 

Print

Funfetti Scones

Funfetti Scones Recipe by The Wood and Spoon Blog by Kate Wood. Simple, fast, easy one bowl cream scones that taste just like a box mix birthday cake! These scones use clear vanilla and sprinkles to make the sweet confetti flavor. The icing is a simple powdered sugar glaze speckled with more rainbow jimmies. Find the Recipe on thewoodandspoon.com along with more breakfast or brunch ideas to go with your coffee and tea time!

These funfetti scones are a simple cream scone speckled with sprinkles and coarse sugar, and topped with a birthday cake icing.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 30 1x
  • Category: Breakfast
Scale

Ingredients

For the scones

  • 11/2 cups (190 gm) all-purpose flour
  • 11/2 cups (180 gm) cake flour
  • 1 tablespoon (9 gm) baking powder
  • 1 teaspoon salt
  • ½ cup (100 gm) sugar
  • ½ cup (80 gm) rainbow sprinkles
  • 11/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
  • 11/2 tablespoons clear vanilla extract
  • 2 tablespoons sparkling sugar (optional)

For the glaze

  • 1 cup (130 gm) confectioner’s sugar
  • 1 teaspoon clear vanilla extract
  • Milk
  • Extra sprinkles for sprinkling (optional)

Instructions

To prepare the scones

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
  2. In a medium/large bowl, whisk together the flours, baking powder, salt, sugar, and sprinkles until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. Sprinkle in a tablespoon or two more flour if the dough is too sticky. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
  3. On a floured surface pat the dough out into a ¾” rectangle of dough. Do not overwork the dough. Using a sharp knife, cut out little triangles of dough, about 30 total. Alternatively, you can use a small biscuit cutter. Brush the tops of each with heavy cream using a pastry brush and sprinkle with the sparkling sugar, if desired. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.

To prepare the glaze

  1. Combine the sugar and vanilla, adding just enough milk to get the glaze the consistency you desire. I typically use only enough to have a thin, pancake batter consistency glaze, so that I can drizzle it on but it will still hold its shape. After icing, sprinkle with extra sprinkles, if desired.

Notes

  • I use a combination of AP flour and cake flour because I think the cake flour gives it that box confetti cake taste that we all know and love. If you don’t have cake flour, you can sub in all-purpose flour.
  • Clear vanilla extract has a different flavor than regular vanilla extract and again, will give it that box cake mix taste that we are going for. You can sub in regular vanilla, but the flavor will most certainly be different.
  • If desired, you can pat all the dough out until it is ¾ inch thick and use a 2—1/2 inch biscuit cutter to make round scones instead. Baking time will differ.
  • You can sub in raw sugar for sparkling sugar, if desired.

Recipe Adapted From: King Arthur Flour