Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups flour
  • 1 cup rolled oats
  • 1/3 cup packed brown sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  baking soda
  • 1/4 teaspoon  pumpkin pie spice
  • 1/2 cup butter, cold and cubed
  • 1 egg, lightly beaten
  • 1/2 cup heavy cream
  • 1/4 cup espresso or strong coffee, cooled
  • 1/3 cup chopped, chocolate covered espresso beans
  • Coffee Icing
  • 1 cup powdered sugar
  • 3 tablespoons espresso or strong, brewed coffee
  • 1 tablespoon white corn syrup
  • 1/4 cup chopped, chocolate covered espresso beans

Instruction

  • Preheat oven to 425.
  • Line baking sheet with parchment paper, set aside.
  • In medium bowl stir together flour, rolled oats, packed brown sugar, baking powder, salt, baking soda, and pumpkin pie spice.
  • Cut in cold, cubed butter until mixture resembles coarse crumbs.
  • In small bowl, combine beaten egg, cream and cooled espresso or coffee.
  • Add egg mixture to flour mixture, stir together.
  • Stir in chopped, chocolate covered espresso beans. (1/3 cup)
  • Turn dough onto a floured surface. Knead lightly 8 to 10 times.
  • Pat into a 10 to 12 inch circle. Cut into 10 wedges.
  • Place on baking sheet lined with parchment paper.
  • Bake for 12 to 15 minutes or until golden brown.
  • Transfer to a wire rack to cool.
  • 1/3 cup chopped chocolate covered espresso beans
  • In small bowl, whisk together powdered sugar, espresso or strong coffee, and white corn syrup. Whisk until icing is of drizzle consistency. Drizzle over scones. Sprinkle scones with chopped, chocolate covered espresso beans, (1/4 cup)