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The Practical Baker
Wednesday, May 5, 2010 • Posted May 5, 2010

Cinnamon Coffee Scones

Recipe from Folgers

Starting this weekend I’m going to be offering a few loaves of my homemade bread for sale at Texas Deadwood BBQ place out on the Brady highway. Stop by and grab some of Edward Velez’s delicious pit barbque and pick up a loaf of bread. I’ll have the loaves there by 11:00 on Friday.

For those of you who enjoy a bit of sweet and a bit of coffee buzz first thing in the morning, this is a one-stop-shop type recipe for you! Be sure to make your coffee about twice as strong as you normally do, or it will get lost in the mix.

Ingredients:

2 cups self-rising flour

2 teaspoons cinnamon

6 tablespoons sugar

1 ½ sticks (¾ cup) unsalted butter

2 eggs

¼ cup strong, brewed coffee

¼ cup milk

½ cut golden raisins

½ cup chopped pecans

Extra milk and sugar for toppings

Directions:

1. Stir together the flour, cinnamon and sugar

2. Cut the butter into pieces and blend with a pastry blender or 2 knives into mixture

3. Mix together the eggs, coffee and milk

4. Stir into the dry mixture to form a soft dough. Stir in fruit and nuts

5. Turn dough out onto a floured board and gently pat into a circle of dough about ½ inch thick. Cut out rounds with a floured biscuit cutter and place them on a greased baking sheet. Gently brush tops with milk and sprinkle with sugar

6. Bake in a preheated 400 degree oven for 12-15 minutes or until golden brown

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