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espresso

Salted Honey Coffee Macarons

March 2, 2022 By Ashley 1 Comment

Recently, at a small town coffee shop, I ordered a salted honey latte. I loved it so much I decided to recreate it, packing all of the flavors of a salted honey latte into a cookie. My salted honey coffee macarons are filled with rich and silky coffee Kalua French buttercream and salted honey sandwiched inside crisp and chewy coffee macaron shells. So delicious and addictive, you will want to make these macarons on repeat.

Salted Honey Coffee Macarons

Coffee Macarons

The macaron shells are flavored with instant coffee, or you can also use instant espresso. Use a instant coffee that you like, or one that is known to be good quality because the coffee is the star and dominant flavor of these shells.

Before you begin making the macarons, prepare the ingredients. Leave the egg whites out to sit at room temperature in the bowl of a stand mixer for 30 minutes. Place the granulated sugar, salt and cream of tartar in a fine mesh sieve set over a bowl. Sift and discard any large pieces.

Salted Honey Coffee Macarons

In a separate bowl, sift together the almond flour, instant coffee, and confectioner’s sugar. Discard the large pieces.

Beat with the whisk attachment until the eggs are foamy, then whisk in the sugar/salt/cream of tartar. Whip until stiff peaks form. This means that the egg whites will stick straight up when you pull the whisk out of the whites. They will be thick and glossy.

Remove the bowl from the stand mixer and fold in the almond flour mixture. The egg whites will deflate a bit and that is ok. The batter is ready when it “ribbons”, which means it falls off the batter in a stream. You should be able to make a “8” with the batter falling off the spatula. This means the batter is ready. You’re looking for about 55-75 folds. Check for the ribboning after every 15-20 seconds. You don’t want to over mix.

Salted Honey Coffee Macarons

Firmly tap the pans 2-3 times on the counter to get rid of any air bubbles. Let the macs sit at room temperature for 30-60 minutes to set. They’re ready to baked when the tops are slightly tacky and you can touch them without batter sticking to your fingers. Sitting out helps to create the macaron feet so that the macarons bake upwards and don’t spread outwards.

Bake for 20 minutes. The macs will be set, risen and have little ruffly feet around the bottom. Let the macs dry before removing them from the parchment. Fully baked, they will be easy to remove from the parchment or silicone mat.

Salted Honey Coffee Macarons

Coffee Kalua French Buttercream

French buttercream is one of my favorite macaron fillings. See my post on French buttercream to see step by step how to make it. This is an egg yolk based buttercream so it’s creamy and custardy. It holds the coffee and Kalua well so that the flavors really come through the buttercream.

Assembling salted honey coffee macarons

Fit a piping bag with a #12 round piping tip and fill with buttercream. Turn half of the macarons flat side up. Pipe a border of buttercream. Fill the centers with honey. I like to use a thicker, raw clover honey, but you can use whatever honey you keep on hand. Add a pinch of flaky sea salt on top of the honey. Place the other half of the macaron shells on top to create a sandwich. Store in an airtight container in the fridge for up to a week.

Salted Honey Coffee Macarons

If you make these salted honey coffee macarons, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more macaron recipes, check out these posts:

Creme Brûlée Macarons

Red Velvet Macarons

Salted Honey Coffee Macarons
Print Recipe
4 from 1 vote

Salted Honey Coffee Macarons

Rich and silky coffee Kalua French buttercream and salted honey sandwiched inside crisp and chewy coffee macaron shells
Prep Time45 mins
Cook Time20 mins
Course: Dessert
Servings: 24 – 30 macarons

Ingredients

Coffee Macarons

  • 3 large (90g) egg whites (reserve two egg yolks for buttercream)
  • 60 grams superfine, caster or granulated sugar
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon fine sea salt
  • 2 teaspoons instant coffee, or espresso
  • 150 grams confectioners sugar
  • 120 grams almond flour

Kalua Coffee French Buttercream

  • 2 large egg yolks
  • ¼ cup (50g) granulated sugar
  • 8 tablespoons unsalted butter, room temperature
  • 1 teaspoon instant coffee or espresso
  • 1 teaspoon Kalua, or more to taste
  • pinch of fine sea salt

Salted Honey

  • 1/3 cup honey
  • flaky sea salt, for sprinkling

Instructions

Coffee Macaron Shells

  • Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Let sit at room temperature for 30 minutes.
  • Meanwhile, in medium size bowl, sift together the superfine sugar, cream of tartar and salt. Discard any large pieces of sugar left. Set bowl aside.
  • In a separate large bowl, sift together the powdered sugar and almond flour. Process the remaining large pieces in a food processor to pulverize them, then sift. Set the bowl aside.
  • Line half baking sheets with parchment paper, or macaron guide silicone mats. Or place templates under the parchment, if using.
  • Beat the egg whites on medium speed until foamy.
  • Beat in the granulated sugar, cream of tartar and salt mixture.
  • Whip the egg white mixture until stiff peaks form. The meringue will stand up straight when the whisk is removed. The egg white mixture will be thick and glossy.
  • Remove the bowl from the stand mixer. Remove the bowl from the stand mixer and folding in the almond flour mixture. The egg whites will deflate a bit and that is ok. The batter is ready when it "ribbons", which means it falls off the batter in a stream. You should be able to make a "8" with the batter falling off the spatula. This means the batter is ready. You're looking for about 50-75 folds. Check for the ribboning after every 15-20 seconds.
  • Fill a piping bag fitted with a round tip (Wilton 1A or 2A) and pipe 1 1/2" rounds on the parchment paper.
  • Firmly tap the pans on the counter 2-3 times to remove air bubbles. Let the macarons sit until just slightly tacky, but no batter comes off on your fingers, about 30-60 minutes.
  • Meanwhile preheat the oven to 300F. Bake the macarons for 20 minutes. Cool completely.

Coffee Kalua French Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks on high speed until very pale in color and slightly thickened.
  • In a small saucepan, combine the sugar and 2 tablespoons + 2 teaspoons of water and place over medium heat, stirring on occasion.
  • While the sugar is boiling prepare the coffee mixture. Combine 2 tablespoons of hot water with the instant coffee. Let sit to cool.
  • Once the mixture starts to boil, stop stirring and boil the mixture until the sugar is dissolved and reaches 238F on a candy thermometer. Remove from the heat.
  • With the mixture on low speed, slowly stream in the hot sugar syrup. Be sure to do this slowly and on low speed so the hot sugar doesn't splash up.
  • Turn the mixer up to medium and beat until the mixture is room temperature and the bowl is completely cool.
  • Add the butter, a few pieces at a time. Add in the salt, Kalua and coffee mixture.
  • Beat until the buttercream is completely smooth and silky (about 3 minutes).

Assemble the macarons

  • Spoon the coffee Kalua buttercream into a piping bag fitted with a round piping tip ( I used a Wilton #12).
  • Flip half of the macaron shells over, flat side up. Pipe a ring of buttercream around the perimeter of flipped shells.
  • Spoon 1/2 teaspoon of honey into the center of the buttercream ring.
  • Top the honey with a pinch of flaky sea salt.
  • Place the remaining macaron shells on top of the cookies with filling and squeeze gently, until the filling just reaches the edges.

Filed Under: Cookies Tagged With: almond flour, coffee, cookies, espresso, honey, kalua, macarons, meringue

Iced Matcha Dalgona Coffee

August 12, 2021 By Ashley Leave a Comment

A few weekends ago, hubby and I made a short trip to Chicago. There was a coffee place that I had been wanting to try for a while now- Sawada, owned by renowned latte artist Hiroshi Sawada. They served two drinks that I really wanted to try. The Black Camo latte made with hojicha tea (roasted green tea) and espresso and also the Military latte made with matcha, vanilla syrup and espresso. We got one of each and I was hooked. The flavors of green tea and espresso are so good together! So when I came home, I wanted to create a drink that featured both matcha and coffee and came up my iced matcha Dalgona coffee.

Iced Matcha Dalgona Coffee

Choosing Matcha Tea

Matcha tea powder is what I use for this recipe. The powder is made from ground up tea leaves and is this vibrant, beautiful green color. Matcha powder can be expensive because it is labor and time extensive to make. You can usually find both culinary and ceremonial grade matcha, but the goal here is to find a premium culinary grade matcha that will offer better quality but won’t be as expensive as ceremonial grade. Also, a little goes a long way. A 1.5 oz container of matcha will steep 30 cups of tea. I use The Republic of Teas Organic Matcha powder.

Iced Matcha Dalgona Coffee

What is Dalgona Coffee?

Dalgona coffee was THE drink at the beginning of 2020 and was all over social media. Dalgona coffee origins can be traced back to South Korea (Hi BTS) and is a delicious whipped and fluffy coffee drink made with instant coffee, sugar and hot water. Whipping the mixture with a hand mixer or a milk frother gives it the texture similarly of whipped cream. Let me tell you, it is yummy. I’m not usually a fan of sugar in my coffee drinks, but with the earthy matcha, the sweetened Dalgona balances it so well.

Iced Matcha Dalgona Coffee

How to make Dalgona Coffee

This recipe makes a single 16oz drink. You can totally double or triple it if you would like. In a cup, dissolve the tea in some warm water. Add the ice, then pour in your milk of choice. Mix together the instant coffee, sugar and hot water in a bowl and use a hand mixer or a milk frother to whip it up. The mixture will triple in size, thicken and turn a light brown color. It should resemble the picture above. Spoon the coffee onto the milk and serve. I usually mix mine up a bit before drinking it so that the coffee infuses into the milk below. So, so yum.

Iced Matcha Dalgona Coffee

If you make this iced matcha Dalgona coffee, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more desserts made with tea or coffee, check out these posts:

London Fog No Churn Ice Cream with Honey Shortbread

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Coffee Brownie No Churn Ice Cream

Espresso Toffee Chocolate Chunk Cookies

Iced Matcha Dalgona Coffee
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Iced Matcha Dalgona Coffee

Iced sweetened, whipped coffee with milk and earthy green tea
Prep Time10 mins
Course: Drinks
Servings: 1 serving

Ingredients

  • 2 teaspoons matcha tea powder
  • 1/4 cup (59g) warm water
  • 1/2 cup (123g) milk
  • 1 cup ice
  • 2 tablespoons instant coffee or espresso
  • 2 tablespoons granulated sugar
  • 2 tablespoons hot water

Instructions

  • In a cup, combine the matcha powder and warm water. Stir to dissolve the tea in the water. I like to use a milk frother to blend the tea and water.
  • Pour in the ice over the tea.
  • Slowly pour in the milk.
  • In a medium bowl, combine the instant coffee, sugar, and hot water.
  • With a hand mixer, beat until the mixture has thickened, increased in volume and has turned a light brown color. I will be scoopable.
  • Scoop the dalgona mixture into the cup on top of the milk. Serve.
  • Optional: Sprinkle on a dusting of cocoa powder.

Filed Under: Drinks Tagged With: coffee, dalgona, espresso, iced coffee, iced tea, instant coffee, latte, matcha, tea

Espresso Toffee Chocolate Chunk Cookies

November 3, 2020 By Ashley Leave a Comment

I make tons of cookies. I’m always testing and trying new recipes. I won’t even start on how many cookies I make during Christmas.  These espresso toffee chocolate chunk cookies are next level. When I made these and gave a couple to my husband to try, he said they were his new favorite cookie. He gave the rest of the cookies to one of his clients, who also said they were the best cookie they ever had. And I think I may agree with them. These cookies are so, so good. This is one recipe you want to make on repeat.

Espresso Toffee Chocolate Chunk Cookies

Made with brown butter, toffee bits, espresso, dark chocolate chunks and flaky salt, these cookies are sweet, salty, deeply flavored and highly addictive. They have chewy centers and crispy edges. Sounds like the perfect cookie to me.

Espresso Toffee Chocolate Chunk Cookies

Let’s talk ingredients

Toffee bits – These can be found in the baking aisle near the chocolate chips, with or without chocolate. I used the toffee bits without chocolate.

Instant espresso powder gives these cookies a hint of coffee flavor. I use Medaglia D’Oro Instant Espresso.Use whatever brand of instant espresso or coffee that you enjoy best.

Bittersweet Chocolate – I recommend using good quality chocolate bars. They have much better flavor, and they make puddles of chocolate throughout the cookies. Just look at that chocolate in the photo below. So good.

Flaky Salt – I like to top many of my cookies and sweets with flaky salt. The salt balances out the sweet, and helps to define flavors. Not to mention salty sweet is an amazing combination.

Espresso Toffee Chocolate Chunk Cookies

How to make the cookies

Begin by browning half of the butter until deeply golden. Let the butter cool to room temperature, but not set. When the butter has cooled, beat together the other half of the butter with brown sugar and granulated sugar.  Add in the cooled brown butter and beat until light and fluffy. The eggs are added, followed by the vanilla extract. Beat in the flour, salt and baking soda until just mixed in. Fold in the toffee and chocolate chunks with a spatula. Sprinkle with flaky salt before or after baking.

Espresso Toffee Chocolate Chunk Cookies

Refrigerating and why it’s necessary

I know, I know. It’s far more fun to be able to bake the cookies right away. Cookie cravings are legit. But, these cookies taste so much better after being refrigerated overnight. Refrigerating the cookie dough allows the flavors to meld together and deepen. The dry ingredients soak up the wet ingredients so the dough becomes less wet and more concentrated. It’s totally worth it.

Espresso Toffee Chocolate Chunk Cookies

I hope you guys love these espresso toffee chocolate chunk cookies as much as we do. Tag me on Instagram if you make them!

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Bakery Style Chocolate Chip Cookies

Strawberries and Cream Shortbread Cookies

Funfetti Sandwich Cookies

Espresso Toffee Chocolate Chunk Cookies
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Espresso Toffee Chocolate Chunk Cookies

Deeply flavored from brown butter and espresso, these cookies are filled with toffee bits, chocolate chunks and topped with flaky salt.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Keyword: chocolate chunk cookies, cookies, espresso toffee chocolate chunk cookies, toffee chocolate chunk
Servings: 22 -24 cookies

Equipment

  • Electric Stand Mixer

Ingredients

  • 1 cup (226g) unsalted butter, room temperature, divided
  • 2 ¼ cups (312g) all purpose flour
  • 1 tablespoon instant espresso powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 cup (200g) light brown sugar
  • 1/3 cup (67g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1½ cups (262g) bittersweet chocolate chunks
  • 3/4 cup (78g) toffee bits
  • flaky salt, for sprinkling

Instructions

  • Place 1/2 of the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
  • Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat. Let the butter cool to room temperature.
  • In a medium bowl, whisk together the flour, instant espresso, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 1/2 cup of butter, brown sugar and granulated sugar until light and fluffy.
  • Beat in the vanilla and the cooled brown butter and whip until light and creamy about 2 minutes.
  • Beat in the egg and the egg yolk and mix for another minute.
  • On low speed, add the flour mixture, beating just until incorporated.
  • Remove the bowl from the mixer. Give the dough one final stir to ensure the flour is incorporated. Use a spatula to fold in the chocolate and toffee.
  • Scoop the dough with a medium size/2 tablespoon ice cream scoop onto a lined cookie sheet. Chill the dough for 30 minutes.
  • Place the scooped dough into a large zip top bag. Refrigerate the dough overnight or up to three days. You can also freeze the dough if you wish to bake at a later date.
  • When ready to bake, heat the oven to 350F. Line two cookie sheets with parchment paper.
  • Place the dough onto the cookie sheets and sprinkle with flaky salt (you can do this before or after baking).
  • Bake 14-16 minutes, or until the cookies begin to brown around the edges, and the centers look set. Don't over bake.
  • Let the cookies cool 10 minutes on the parchment before placing the cookies on a cooling rack to cool completely.

Filed Under: Cookies Tagged With: brown butter, chocolate chips, chocolate chunk, cookies, espresso, toffee

Coffee Brownie No Churn Ice Cream

August 18, 2020 By Ashley Leave a Comment

I scream! You scream! We all scream for easy no churn ice cream! Total cheeseball, I know. But yes, you can create creamy, super flavorful ice cream without a machine and without having to drop loads of money at the ice cream shop. Made with just 5 ingredients and loaded with gooey brownie bites, this coffee brownie no churn ice cream is super easy and super fast to prepare. The only thing that takes any time is waiting for it to freeze. It’s a make it and leave it dessert, that can be kept in the freezer for any time a craving strikes. Which is always for ice cream, right?

Coffee Brownie No Churn Ice Cream

This coffee brownie ice cream is just as creamy, smooth and luscious as churned ice cream, you will never be able to tell it’s any different from ice cream made with a machine. The coffee ice cream is made with sweetened condensed milk, heavy cream, instant espresso and vanilla to create a rich and creamy ice cream. I like to use Medaglia D’Oro instant espresso. It gives the ice cream a pure and balanced coffee flavor. It’s my preferred instant espresso for baking. So, so good. Fudgy, decadent chocolate brownies are chopped up and swirled into the ice cream batter before freezing.

Coffee Brownie No Churn Ice Cream

About the brownies

You can use store bought, box mix or scratch brownies for this recipe. I’ve linked up my small batch brownie recipe below.  This recipe bakes up into a nice short layer to serve as a base for various types of bars, or in this case, to chop up and mix into ice cream. You won’t use all the brownies in the ice cream, but set aside any extra to serve with your coffee brownie ice cream once it’s frozen.

Coffee Brownie No Churn Ice Cream

How to make no churn ice cream

No churn ice cream is super simple. Heavy cream is whipped to stiff peaks in the bowl of a stand mixer on medium speed. While the cream is whipping, dissolve the espresso powder or instant coffee in hot (not boiling) water. Whisk together the espresso, sweetened condensed milk and vanilla in a large bowl. Once the cream whips to stiff peaks, fold the cream into the espresso/milk mixture carefully, to avoid deflating the cream.

Coffee Brownie No Churn Ice Cream

You can use a cake pan, a small casserole dish, a loaf pan, whatever you have on hand to compile your ice cream. I used a 9×5 loaf pan and this recipe fills it all the way to the top. Pour in a little of the ice cream mixture. Then sprinkle on some chopped brownie bites. Be as generous with the brownies as you want. Layer more of the ice cream mixture on top, followed by more brownies. Layer on the rest of the ice cream base and a few more brownie bites on top. Use a skewer or a knife to swirl together the brownies and ice cream. Pop the ice cream in the freezer to freeze overnight.

Feel free to change it up a bit. Don’t feel limited by the brownies here. Add ins are endless. Swirl in nutella or salted caramel. Replace the brownies with Oreos or cookie dough. Infinite ice cream possibilities.

Coffee Brownie No Churn Ice Cream

For more frozen treats, check out these recipes:

Chocolate Dipped Key Lime Pops

Roasted Peach Crisp Ice Cream

Spicy Pineapple Margarita Granita

Coffee Brownie No Churn Ice Cream
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No ratings yet

Coffee Brownie No Churn Ice Cream

Rich fudgy brownies are swirled into a rich and creamy no-churn coffee ice cream.
Prep Time10 mins
Chill4 hrs
Total Time4 hrs 10 mins
Course: Dessert
Keyword: brownies, coffee, ice cream, no churn ice cream

Equipment

  • Electric Stand Mixer

Ingredients

  • 2 cups (480g) heavy whipping cream
  • 1 can (14oz/396g) sweetened condensed milk
  • 2 tablespoons instant espresso
  • 2 teaspoons pure vanilla extract
  • 1 batch chocolate brownies, cooled and chopped into small bite size pieces You can use store bought or box mix if you wish.

Instructions

  • Place the whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
  • Whip the cream on medium speed until stiff peaks form.
  • Meanwhile, dissolve the instant espresso/coffee in 1/4 cup (63ml) hot water. Whisk to combine.
  • In a large bowl, combine the sweetened condensed milk, vanilla and coffee mixture. Whisk to combine.
  • Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
  • Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
  • Layer the ice cream in three layers, alternatively with the brownies, and swirl to mix just a bit. Add a few more brownie bits on top.
  • Cover loosely with plastic wrap and freeze until solid, or overnight before serving.

Filed Under: Ice Cream and Frozen Treats Tagged With: brownie, coffee, espresso, frozen, ice cream, no churn

Banana Bread Scones with Espresso Glaze

June 24, 2020 By Ashley 2 Comments

Guys, I’ve lost count of how many times I’ve made banana bread in the past couple months. With the family being home, I can make a few loaves for a quick breakfast or snack, and they’re gone in no time. We always have bananas on hand for smoothies, but oftentimes they go beyond the point of no return. And, believe it or not, I found that it is possible to get bored with banana bread, no matter how many variations you make. Of course, overripe bananas can’t just be tossed (They’re perfect for baking!), and how many more bananas does one REALLY need in the freezer?

So I made these banana bread scones with espresso glaze one day, trying to use up one lone overripe banana. I’ll admit, I’m a bit in over the top for these. They have the browned, crisp exterior and the flaky, moist, buttery interior texture of a scone with the flavor of banana bread. The espresso glaze adds sweetness and a coffee flavor that just *makes* these scones. The glaze might just be my favorite part.

Banana Bread Scones with Espresso Glaze

About the Ingredients

Basic scone ingredients are used in this recipe, including flour, baking powder, baking soda, salt and super cold butter. So what additions makes these scones so amazing?

  • Brown Sugar: While very little sugar is used in my scone recipe – don’t forget that there is sweetness is coming from the banana and glaze too – brown sugar is used instead of granulated sugar for a bit of that brown sugar caramel flavor and moistness that white sugar just can’t provide.
  • Bananas: You will need one large super ripe banana. The more ripe it is, the sweeter it is and better the flavor. You want your banana to browning, spotting and soft. I like to break up my bananas with a fork to really ensure that the bananas are smooth and there aren’t any large lumps.
  • Spices: Cinnamon, vanilla and a touch of nutmeg gives these scones that delicious banana bread flavor.
  • Buttermilk: The buttermilk provides extra moisture and tenderness to the scone, and a bit of that tangy flavor that buttermilk lends to baked goods to really make them amazing. Buttermilk also will result in a loftier scone because it reacts with the acid in the leavening agents.
  • Pecans: I love the nutty, toasted crunch that pecans lend to the scones.

Banana Bread Scones

How to make banana bread scones

  • Mix together the wet ingredients – the banana, vanilla and buttermilk
  • Mix together all the dry ingredients – flour, sugar, baking powder, baking soda, salt, and spices.
  • Cut in the cold butter to the dry ingredients.
  • Add the wet ingredients to the dry/butter mixture, followed by the pecans.
  • Pat the dough into a circle and cut into wedges.
  • Chill the dough.
  • Brush the scones with cream and turbinado sugar.
  • Bake – then drizzle with glaze.

Banana Bread Scones

Be sure to avoid overworking or warming up the dough when mixing and shaping it. Overworking the dough will make the scones tough and flat. Chilling the dough before baking allows the butter to firm back up, and all the ingredients to cool down which makes for flaky and tender scones. Brushing the chilled scones with cream is essential to the bake of the scone. It helps with the browning as well as helping to create the crispy exterior. The turbinado sugar adds additional sweetness and a bit of crunch.

A note about mixing methods

In the recipe, I have provided instructions on how to make the scones by hand. However, you can also make these in a food processor, like I did in my bacon, cheddar, cheddar and chive scones. Both of these methods will be produce perfectly delicious banana bread scones.

Banana Bread Scones

These scones get even BETTER with a drizzle of espresso glaze. It’s always a bummer to get a scone coated with a flavorless glaze. This is the opportunity to add additional flavor to the scones, as well as sweetness. So I like to go with a super concentrated coffee flavor for the glaze. I like to use both espresso and espresso powder. Using both packs a concentrated espresso punch. Mix the espresso, espresso powder, confectioners glaze, and vanilla together until smooth. The glaze should be thick but pourable. Drizzle the glaze over the still warm scones.

This recipe makes a relatively small batch, only making 6 regular sized scones. This recipe doubles and triples well. You can also keep unbaked scones in the freezer and pop them into the oven in the morning for freshly baked scones. Unbaked scones can be covered and refrigerated overnight, or placed in an airtight container and frozen for up to 1 month.

For more delicious breakfast treats, check out these recipes:

Blueberry Streusel Muffins

Pumpkin Cream Cheese Muffins

Bacon, Cheddar and Chive Scones

Banana Bread Scones
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4.5 from 2 votes

Banana Bread Scones with Espresso Glaze

Tender, crumbly and lightly spiced banana scones with a crispy exterior drizzled with a thick espresso glaze.
Prep Time10 mins
Cook Time25 mins
Chill30 mins
Total Time1 hr 5 mins
Course: Breakfast
Keyword: scones, banana bread, banana, epresso glaze
Servings: 6 Scones

Ingredients

  • 1/2 cup (1 large, ripe banana) mashed banana
  • 1/4 cup (60ml) buttemilk, cold
  • 1/2 teaspoon vanilla extract
  • 2 ½ cups (318g) all purpose flour
  • 1/2 cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 cup (113g/1 stick) unsalted butter, cut into cubes, cold
  • 1/3 cup + 1 tablespoon (48g), divided chopped, toasted pecans
  • 1 tablespoon heavy cream or half and half
  • 1 tablespoon turbinado sugar, for sprinkling
  • 1 teaspoon instant espresso
  • 2 ½ teaspoons prepared espresso or water, hot
  • 1/2 cup (57g) confectioner's sugar
  • 1/4 teaspoon pure vanilla extract

Instructions

  • Combine the mashed banana, buttermilk, and vanilla into a medium bowl. Set aside.
  • Whisk flour, brown sugar sugar, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl.
  • Add the cold, cubed butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers (my preference) until the mixture comes together in pea-sized crumbs.
  • Add the wet ingredients to the dry, followed by 1/3 cup of pecans and mix until everything is just moistened. You may have some straggly bits that aren't completely mixed in. That's ok. Don't overwork the dough.
  • Scoop the dough onto the counter and, with floured hands, work dough into a flat ball shape. The dough should be sticky. If it seems too dry, and won't stick together well, add 1-2 more tablespoons buttermilk.
  • Press and form the dough into an 6-inch disc and, with a sharp knife or bench scraper cut into 6 equal wedges.
  • Place the scones onto a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes.
  • While the scones are chilling, heat the oven to 400F.
  • Brush the tops of the scones with heavy cream. Sprinkle the tops with turbinado sugar.
  • Bake for 20-23 minutes or until golden brown around the edges and lightly browned on top.
  • Remove the scones from the oven and let them cool for 10 minutes.
  • While cooling, prepare the glaze. Whisk together the espresso powder, espresso, vanilla, and confectioner's sugar until combined.
  • Drizzle the scones with the glaze and sprinkle the remaining 1 tablespoon of pecans over the scones. Serve warm.

Filed Under: Muffins, Scones and Biscuits Tagged With: banana, banana bread, breakfaast, drizzle, espresso, glaze, pecan, scones

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for bakers and cake decorators.
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