Treat yourself this Christmas with this beautiful scone recipe.
For the Cream:
Using your Map Coffee Machine, extract 1 Map Extra Strong Roast capsule using the Espresso
Setting (30ml) into a cup.
Dissolve the sugar into the hot liquid.
Whip the cream into stiff peaks, and fold in the sweetened coffee.
For the Scones:
Heat the oven to 190C.
Mix flour, and sugar in a bowl.
Add the cubed butter.
Using the tips of your fingers, rub in the butter entirely until the mixture resembles fine breadcrumbs.
In a separate bowl, beat the egg and cream until combined.
Make a well in the centre of the flour mixture and pour egg mixture into the centre.
Mix until just combined and pour dough out onto a lightly floured surface.
Press dough out to about 1.5cm thick.
Using a 6cm round cookie cutter or drinking glass, cut into rounds.
Place into a single layer and bake for 15 min, or until golden.
Serve with coffee cream
TIP: If you can, let the hot coffee cool a little before folding it in to the whipped cream.
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