By Annacia on September 04, 2008
Photo by diner524
Photo by diner524
"Two of me favorite thhings cinnamon and coffee! This is a grand breakfast scone thats a bit on the lighter side."
Serving Size: 1 (75 g)
Servings Per Recipe: 8
"Delicious scones! I made 1/2 the recipe for the two of us, which was perfect. I used sugar instead of Splenda, and cinnamon chips instead of raisins. These were so easy to make and are so light and fluffy! As one reviewer mentioned, the dough is very soft, so instead of adding flour to be able to cut shapes, I gently formed it into a circle and cut it into quarters. Well, not exaclty "cut", but marked the lines anyways, and when it came out of the oven, it naturally broke into four triangles. I sprinkled it with demara sugar before putting them in the oven, too. Thanks for posting, Annacia! Made for Zaar Stars Tag."
"This is definitely 5 stars ++, I've already shared the recipe and told friends how good they were! I cut the recipe in 1/2 and used 1 cup of flour 1 1/2 tsp b. powder and a pinch of salt , replacing self rising flour , I also used 1/4 cup sugar in place of Splenda, and butter instead of marg. then added 1/2 tsp espresso powder. DH doesn't like raisins so I chopped up 1/3 cup of chocolate chips and about the same of pecans. The flavor combination of the coffee and cinnamon with the occasional bit of chocolate and pecan was outstanding -neither flavor shouted they were just there. I also sprinkled the tops with cinnamon sugar which was perfect. This make a softer dough then many scone recipes but I didn't mind, I considered not adding in all the liquid, but went with it all. I ended up with 7 triangle scones about 3 1/2 x 2 1/2" . Because of the softness of the dough they didn't rise as much as some scones but the texture was excellent. I can't wait to make them again, Thank You Annacia for a Great Recipe! Made for Comfort Cafe Winter 2010"
"These were delicious!"
"I doubled the recipe and sent them to the DS's recreation group and I didn't get any back, they thoroughly enjoyed them. I used regular raisins and mix of pecans and walnuts and baked at 180C fan forced oven for 15 minutes. Thank you Annacia, made for Comfort Cafe."
"Made these for a breakfast treat!! I cut the recipe in half and I then used a food processor to cut the butter into the flour mixture. I forgot to get raisins, so mine was made without them, but did add pecans. I did have to add quite a bit more flour to the dough in order to get to a consistency where I could cut out rounds with a biscuit cutter, but the end result was a delicious scone. Thanks for sharing Annacia."
"Made & reviewed for Ramadan Tag in the NA*ME Forum. WOW.....these are sensational scones. I am in love with cinnamon & coffee so was really keen to try this recipe & it certainly did NOT disappoint. These scones are absoloutely wonderfully delicious! Light & fluffy with a hint of spice. After cinnamon, my next favourite to go with coffee is ginger - so now I'm thinking of trying them with a litle ginger too! Thanks Annacia for a great recipe :)"