|Recipes » Breakfast|
By: Laura - Egg Harbor, WI - 2016 Recipe Contest
"Light, tender scones that highlight the best of Door County...Door County Cherry Creme coffee and local Montmorency Cherries, sparked with chocolate and almond flavors."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Featured ingredient: Cherry Creme Coffee 10 oz. Bag Ground
- 1/4 c Door County Cherry Creme coffee, brewed double strength
- 2T Droste cocoa powder
- 1 tsp almond extract
- 10T butter, frozen (use 2 whole sticks)
- 16 oz. jar pitted Montmorency Cherries, drained ( I used Seaquist Orchards)
- 1/4 whole milk
- 1/2 cup sour cream
- 2 cups flour, plus additional for work surface
- 1/2 cup sugar, plus additional 1T raw sugar for sprinkling
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 425 degrees, with oven rack in middle position.
- Grate 1/2 of each stick of butter using a box grater, to get 8T and place in freezer until needed.
- Melt 2T of ungrated butter and set aside.
- Place cherries in freezer until needed.
- Whisk together cooled Cherry Creme coffee, milk, sour cream and almond extract in medium bowl and refrigerate until needed.
- Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in medium bowl. Add frozen grated butter to flour mixture and toss with fingers until thoroughly coated.
- Add milk mixture to flour mixture and fold until just combined.
- With rubber spatula, transfer to dough to floured work surface, dust dough and hands with flour, and knead dough 6- 8 times until it holds together in ragged ball, adding flour as needed to prevent sticking.
- Roll dough into 12 inch square...then fold into thirds like a letter, using bench scraper or metal spatula to release dough if it sticks to countertop.
- Lift short ends of dough and fold into thirds again, to form a 4 inch square.
- Transfer dough to plate lightly dusted with flour and freeze 5 minutes.
- Transfer dough to floured work surface and roll again into a 12 inch square.
- Sprinkle cherries evenly over surface and press into dough.
- Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form a tight log. Lay seam side down and press log into 12 X 4 inch rectangle.
- Using sharp floured knife, cut rectangle cross-wise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
- Brush tops with melted butter and sprinkle with raw sugar. Bake until tops and bottom are golden brown, 18-25 minutes. Transfer to wire rack and let cool 10 minutes before serving.