Tuesday, March 23, 2010

Whenever my family travels, by plane, car, train, my kids get hungry. They seem to have an internal mechanism that kicks in once we leave the house, requiring us to buy snacks as soon as we hit the road. One of their favorite meals is the mid-morning post-breakfast meal, when only a muffin or scone will do.

In New York City, chain restaurants are required to post calorie counts on everything from breakfast pastries to double cheese burgers and while kids don’t usually balk at a 500 calorie muffin they do give me pause. Plus buying our family of five a bag of pastries can cost $15 or more. So I bake and freeze.

Godiva developed these scones using their caramel coffee, though you could use any flavored coffee. They are easy, and inexpensive, to make, and if you want to keep the calorie count even lower, you can make them a bit smaller, or eliminate the glaze.

Caramel Coffee Glazed Scones

2 cups all purpose flour

¼ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

5 tablespoons cold, unsalted butter

¼ cup heavy whipping cream

¼ cup whole milk

1 large egg

½ teaspoon pure vanilla extract

small amount of heavy cream for brushing atop scones

1 cup powdered sugar, sifted

2 tablespoons Godiva Caramel Coffee, strongly brewed and then cooled

Preheat the oven to 375 degrees.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender until the mixture resembles coarse crumbs.

In a small bowl, mix together the whipping cream, milk, egg and vanilla. Add this mixture to the flour mixture. Stir briefly—only until combined.

Knead the dough gently on a lightly floured surface. Pat the dough down to 1½-inch thickness. Using a 2½-inch round cookie-cutter, cut the dough into rounds then place on a cookie sheet, spacing each two inches apart.

Brush the tops of the scones lightly with cream. Bake the scones for 17 minutes or until lightly browned. Remove from the oven; set the scones on a baking rack until cool.

In a small bowl, mix together the brewed coffee and the powdered sugar, creating a glaze. Spread desired amount of glaze atop each scone.

Allow the glaze to set for several minutes before serving.

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