Espresso ‘n Cream Oatmeal Scones
Espresso ‘n Cream Oatmeal Scones with Coffee Icing
Espresso ‘n Cream Oatmeal scones with Coffee Icing are so delicious. The scones have a wonderfully warm and mild coffee flavor. The coffee icing adds just the right amount of sweetness when drizzled over the scones and then topped with chopped, chocolate covered espresso beans. Perfect for eating on the run or as a mid-afternoon pick me up, espresso ‘n cream oatmeal scones are great anytime.
Coffee Icing
Coffee Icing is a delicious coffee flavored icing that is perfect to drizzle over scones, muffins, cake or any sweet treat that needs a subtle coffee flavor.
For an added bonus, top each scone with chopped chocolate, covered espresso beans. Many people say that they don’t like coffee flavored anything but rest assured you will like these, the coffee flavor is light and subtle, adding that touch of coffee flavor.
Chocolate Covered Beans
This recipe calls for chopped chocolate covered espresso beans. I listed them as optional but I highly recommend adding them. You only need a few sprinkled on the top of each scone to add a nice chocolaty, coffee crunch. We purchased the chocolate covered espresso beans used in this recipe at Trader Joe’s.
Espresso n' Cream Oatmeal Scones with Coffee Icing
Ingredients
- 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
Instructions
- 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)
Looking for another delicious scone recipe? This recipe is super fast and easy! Fast and Easy Thumbprint Scones
Want more Coffee? Give this recipe a try. Chocolate Coffee Granola
Espresso n’ Cream Oatmeal Scones with Coffee Icing
Ingredients
- 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
Instructions
- 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)