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Coffee Pumpkin Cookie-Scones Wth Coffee Glaze
By: Nancy - Las Vegas, NV - 2016 Recipe Contest
"Orange flavor really complements pumpkin flavor. I jumped at the chance to use your new seasonal Orange Creme Coffee in this pumpkin cookie scone recipe. Wonderful flavored and delicious scones!"
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:
Featured ingredient: Orange Creme Coffee 8 oz. Ground
- 2 1/2 cups unbleached all purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 tablespoon orange peel zest
- 1/4 cup packed brown sugar
- 1/4 cup cold butter
- 1 16 ounce can pumpkin puree
- 1 teaspoon orange extract
- 1/2 cup half and half
- 1/2 cup strong brewed Door County Coffee Orange Creme Coffee
- 1/3 cup raisins, chopped
- 2 cups powdered sugar
- 1/4 teaspoon orange extract
- 2-3 tablespoons brewed Door County Coffee Orange Creme coffee
Instructions:
Makes 20-24 cookie scones
- Preheat oven to 400 degrees. Grease baking sheet.
- In medium bowl, combine flour, baking powder, pumpkin pie spice, salt, orange zest and sugar.
- Cut in cold butter, until mixture resembles crumbs.
- Blend in pumpkin puree, orange extract, half and half, and coffee, fold in raisins. Mix until fully incorporated.
- Drop 2-3 tablespoons batter onto prepared baking sheet. Form into smooth round shapes. Bake 12-14 minutes or until scones are light brown.
- While baking, in a small bowl, mix the powdered sugar, orange extract and 1 tablespoon of Orange Creme coffee at a time until you reach a good glaze consistency.
- Glaze cookie scones while still warm from oven.
Makes 20-24 cookie scones
