Scones with Coffee Cream

Scones with Coffee Cream

Scones with Coffee Cream

Yield: 12 scones

Prep time: 20 min (plus 1-2hr resting)

Cook time: 20 min



[for the scones]

2 cups self raising flour

1/3 cup white sugar

90g butter, cubed

1 large egg

3/4 cup cream pinch of salt


[for the cream]

1 Map Extra Strong roast capsule

1 cup thickened cream

2 tbsp sugar


[For the cream]

1.  Using your Map Coffee Machine, extract 1 Map Extra Strong Roast capsule using the Espresso

Setting (30ml) into a cup.

2.  Dissolve the sugar into the hot liquid.

3.  Whip the cream into stiff peaks, and fold in the sweetened coffee.


[For the scones]

1.  Heat the oven to 190C.

2.  Mix flour, and sugar in a bowl.

3.  Add the cubed butter.

4.  Using the tips of your fingers, rub in the butter entirely until the mixture resembles fine breadcrumbs.

5.  In a separate bowl, beat the egg and cream until combined.

6.  Make a well in the centre of the flour mixture and pour egg mixture into the centre.

7.  Mix until just combined and pour dough out onto a lightly floured surface.

8.  Press dough out to about 1.5cm thick.

9.  Using a 6cm round cookie cutter or drinking glass, cut into rounds.

10. Place into a single layer and bake for 15 min, or until golden.

11. Serve with coffee cream


• If you can, let the hot coffee cool a little before folding it in to the whipped cream.