Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose Flour
  • 1 tbsp. Baking Powder
  • 1 tsp. espresso powder
  • ½ tsp. Salt
  • 6 tbsp. Sugar
  • Zest of one Lemon
  • 12 tablespoons unsalted butter (cold and cut into cubes)
  • ½ cup Heavy Cream
  • ½ cup Greek Yogurt (plain or Vanilla)
  • ½ cup coffee pecans (or regular pecans)
  • ½ cup toffee pieces
  • Kahlua Glaze
  • Ingredients:
  • 2 cups confectioners’ sugar
  • 2 Tbsp. Kahlua
  • ¼ cup Heavy Cream
  • 2 tsp. Espresso Powder
  • ¼ cup Greek Yogurt

Instruction

  • Directions:
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
  • Add the cubes of butter and pulse until the butter has been cut into the mixture, it should likecoarse grains of sand.
  • In a small bowl, mix together the yogurt, espresso powder, cream, and vanilla until combined.
  • Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not over mix.
  • Add the pecans and toffee pieces and gently fold together, Mix just enough to incorporate.
  • Form the mixture into a ball and place on the parchment paper.
  • Use your hands to form the dough into a large circle and flatten about one inch thick.
  • Cut circle in half, then half again, and once more, to create 8 equal pieces.
  • Brush the pieces with a little cream or milk to get a good finish.
  • Refrigerate scones for 20 minutes before baking to keep them from spreading
  • Bake for 15-20 minutes, or until a deep golden brown in color.
  • Transfer to a wire rack to cool.
  • While the scones are cooling make the glaze.
  • Add the Kahlua, cream, espresso powder and confectioners’ sugar in small bowl mix well.
  • Add in the Greek Yogurt, and let rest for 5 minutes to build flavor.
  • Drizzle the glaze over the tops of the scones and serve!