How to Make Irish Coffee Cake Scones


I am absolutely crazy about scones,they are one of my favorite pastries! So when I came across this recipe on I knew I had to share it with our readers! These scones are actually pretty easy to make, even for those who don’t bake that often! Not only are they easy to make but they taste like a little slice of heaven and are fantastic for a St.Patrick’s Day brunch! We hope you find these scones as yummy as we do and we hope you have a fantastic St.Patrick’s Day!!! Xoxo -Gabi


Serves: 12


Coffee Cake Topping Ingredients 
⅓ cup shortening
⅓ cup chopped walnuts
⅜ cup brown sugar (or ¼ cup plus 2 tablespoons)
2 tablespoons white sugar
3 tablespoons flour
⅛ teaspoons salt

Scone Ingredients 
2½ cups all purpose flour
¼ cup dark brown sugar
¼ cup sugar
1 tablespoon baking powder
1 teaspoon freshly grated nutmeg
½ teaspoon salt
¾ cup currants
½ cup cold butter, cubed
3 eggs
½ cup low fat buttermilk
2 teaspoons almond extract
2 tablespoons milk
2 tablespoons flour, set aside



Coffee Crumb Mixture Instructions 

Add all ingredients into a bowl. Mix together, using a fork, until shortening is fully incorporated.



Scones Instructions 

Preheat oven to 425 degrees. Whisk together one egg and two tablespoons of milk for the egg wash and set aside.
Whisk flour, sugars, baking powder, salt and nutmeg in a large bowl until thoroughly combined.
In a medium bowl, whisk other two eggs, almond extract and buttermilk.
Using a fork or a pastry cutter, incorporate the butter into the flour mixture until medium sized crumbs appear. Stir in the currants. Do not over mix.
Add buttermilk mixture to the dry mixture and stir until the dough starts to stay together.
On a cutting board, place the two tablespoons on flour on the surface. Turn dough out onto the surface. Cut the dough into two equal halves. If necessary, knead each portion of the dough to keep it together, but knead as minimal as possible.
Using your hands, shape each half into a circle, about 5 inches in diameter and 1 inch tall. Cut each circle into six wedges.
Carefully move each scone onto a baking sheet lined with parchment paper.
Brush tops of scones with egg wash mixture. Add coffee crumb mixture by the tablespoon on top of each scone.
Bake for 15-17 minutes. Serve immediately or allow to cool and store in an airtight container.


Serving size: 1 scone Calories: 315 Fat: 12.6g Saturated fat: 6.1g Carbohydrates: 46.7g Sugar: 24.1g Sodium: 248.9mg Fiber: 1.5g Protein: 4.9g Cholesterol: 51.7mg

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