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Delicious Irish coffee cake-style scones with rich coffee flavor

Irish Coffee Cake Scones

These delicious Irish Coffee Cake Scones combine the comforting aromas of baked goods with coffee flavors, perfect for brunch or afternoon tea.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 12 scones
Course: Breakfast, Snack
Cuisine: Baked Goods, Irish
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Plain flour Essential for structure; using high-quality flour ensures a tender crumb.
  • 1/3 cup Soft dark brown sugar Adds rich flavor and moisture—don’t skip this ingredient.
  • 1 tbsp Baking powder
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
Wet Ingredients
  • 1 cup Buttermilk Can substitute with milk and lemon juice.
  • 1 large Egg For egg wash.
  • 1 tsp Almond extract
  • 1/4 cup Unsalted butter Use cold butter to achieve a flaky scone.
Add-ins
  • 1/2 cup Dried currants Provides sweetness and a chewy texture.
  • 1/2 cup Pecans Toasted for added depth; can be replaced with walnuts.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. In a bowl, mix flour, both sugars, and salt to make the streusel. Rub in the cold butter until crumbly, then stir in toasted pecans and set aside.
  3. In another bowl, sift together the flour, both sugars, baking powder, nutmeg, and salt.
  4. Rub in the cold butter until the mixture resembles breadcrumbs.
  5. Mix the buttermilk, egg, and almond extract, then make a well in the dry mixture and pour in the wet ingredients, stirring until just combined.
  6. Turn the dough onto a floured surface, knead lightly, and divide it into two circles about 5 inches across.
  7. Cut each circle into 6 wedges.
Baking
  1. Place the wedges on the baking tray, brush with egg wash, and top with streusel.
  2. Bake for 15-17 minutes until golden brown.

Notes

Store leftover scones in an airtight container in the fridge for up to 3 days. You can freeze them for up to 3 months. Reheat in the oven at 350°F (175°C) for 5-10 minutes. Avoid the microwave to prevent sogginess.