Cappuccino Walnut Scones

I am not a coffee drinker. Never have, and probably never will be.

But, I do love the smell of coffee, walking into a Starbucks or little coffee joint, yes, I do love that smell. Not sure why I don't like the taste? I bet, if I doctored it all up, you know, with cream, sugar, etc., I might like it, but I'd rather take in my calories with food.

Like these scones. I got the recipe from the book I'm reading right now, The Baker's Apprentice. Great read, I high recommend it, along with the prequel before it. I substituted walnuts for the hazelnuts (which I didn't have on hand) and instant cappuccino powder instead of the instant espresso powder (which I also didn't have on hand).

I'm testing these scones out at the farmer's market today. If they are a hit, they'll be back, and maybe some other versions too. I'm thinking blueberry? Or chocolate chip?

Cappuccino Walnut Scones

2 cups all-purpose flour

1/2 cup sugar

1 T. baking powder

1/2 t. salt

1/4 t. cinnamon

6 T. butter, very cold, cut into small cubes or shredded frozen with grater

3/4 c. walnuts

2 T. instant cappuccino powder (I used french vanilla)

3/4 c. heavy cream

1 large egg, lightly beaten

Additional cream and sugar for glaze

Preheat oven to 400 degrees and line large baking sheet with parchment paper. In a large bowl, whisk together the first five ingredients. Cut in butter with a pastry blender or fork until pieces are about pea size. Add the walnuts and toss to combine.

In a small bowl, stir the cappuccino powder into the cream until dissolved, add egg just to blend. Add to the flour mixture and stir with a large fork, until just barely combined. Finish by kneading gently with your hands until all dry ingredients are absorbed and the dough can be gathered into a moist ball. Do not over knead.

Set the ball in the center of the baking sheet and pat gently into a round circle, around 1 1/2 in. thick and 7 in. in diameter. With a sharp knife, cut into 8 wedges and gently separate. Brush with cream and sprinkle with sugar.

Bake for 18-22 minutes until scones are a deep golden brown and a toothpick inserted comes out clean. Let cool on wire rack.

*These can be frozen, unbaked, and baked without thawing; just allow 5-10 extra minutes of baking time.

I know it sounds like a lot of directions, but trust me, they are easy and come together quickly. I can't wait to try one, as they look delicious!

Have a great hump day everyone!