Coffee and Cream Scone(s) with a view

Presumably the neighbors saw only one of the stupid things I did today.

I awoke early, and could not go back to sleep. So I picked out a scone recipe and got to work, making adjustments. I popped the pan in the oven, returning to check for doneness.

Hmmmm. I had forgotten to cut the dough into wedges so that the round, when baked, would easily break apart into individual servings.

This was one giant scone.

I nibbled on a wedge and sipped milk in the sunroom as I read a novel. My husband came out to join me, scones and newspaper in hand. When he went back into the main part of the house, I continued to read. Eventually, I gathered my things and turned the door handle. Surely he hadn’t locked the door. I tried again. I tapped on the glass door. I tapped again. I yelled. I grabbed the little mallet that goes with a small set of chimes and played an angry tune on the glass. I yelled his name again. Finally I hung my head and went outside – in my short nightshirt – rounding the corner to the side door, which is in full view of the neighbor’s house. I rang the doorbell. And rang. And muttered. And rang. Eventually I recalled the hidden key.

He had heard the pounding, and thought I was working on something else in the kitchen. He went to the front door when the doorbell gave a pathetic buzz. He checked the back door but by then I was scurrying to the hidden key and he still had no clue that I was outside fearing I was a spectacle.

At least there’s five-eighths of a giant scone left.

The recipe is from Cooking Light. I’ve included my changes: I doubled the cinnamon and decided my coffee scones needed a “cream” element. I dug out half a package of vanilla-flavored chips and threw those in.

Coffee (and Cream) Scones

2/3 cup 1% low-fat milk (I used skim)
2 1/2 tbsp. instant coffee granules
1 tsp. vanilla extract
1 large egg, lightly beaten
2 1/4 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup chilled butter or stick margarine, cut into small pieces
3 tablespoons finely chopped walnuts (I used a scant half cup. They are good, but not necessary)
Cooking spray
2 teaspoons 1% low-fat milk (again, skim)
2 teaspoons sugar

Combine 2/3 cup milk and the coffee granules in a microwave-safe bowl or measuring cup. Microwave at high 1 minute; stir until coffee dissolves. Let cool. Whisk in vanilla and egg.

Preheat oven to 425 degrees.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. (The flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Stir in walnuts, if using. Add milk mixture, stirring just until moist (dough will be sticky).

Turn the dough out onto a floured surface; knead lightly 4 times with floured hands. (My dough was pretty sticky; I had to reflour my hands several times to get the dough to cooperate).

Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 to 10 wedges but do not separate. Brush the dough with 2 teaspoons milk; sprinkle with 2 teaspoons sugar. Bake at 425° for 15 to 20 minutes* or until set and browned. Serve warm.

*It takes a bit longer for one giant scone.