Caramel Pecan Coffee Scones

Caramel Pecan Coffee Scones

By: Mary Shivers - Ada, OK - 3rd Place Winner 2017

"A few years ago, a niece had recently tried a scone for the first time and asked me to make some from scratch. After the first bite, we agreed that scones would be a staple when she came to visit. When I tried Door County Coffee Caramel Scone Coffee, I knew I wanted to make actual scones with that delicious flavor. The glaze, icing, and glazed pecans, all made with Door County Coffee Caramel Scone Coffee as well, add layers of flavor to these special treats. I serve these not only for breakfast or brunch, but they also make a perfect ending to an evening meal. Serve with steaming mugs of Door County Coffee, of course!"

Note: If you have some Caramel Coffee Glaze left, try blending it with vanilla ice cream for a milkshake. Delicious!


Featured ingredient: Caramel Pecan Scone Coffee 10 oz. Bag Ground

Caramel Coffee Glaze:

  • 1 cup granulated sugar
  • 1/2 cup strong brewed Door County Coffee Caramel Pecan Scone Flavored Coffee, divided
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Coffee Candied Pecans:

  • 1 cup coarsely chopped pecans
  • 1/4 cup granulated sugar
  • 1/4 cup strong brewed Door County Coffee Caramel Pecan Scone Flavored Coffee
  • 1/4 teaspoon vanilla extract


  • 2 1⁄2 cups all-purpose flour (plus 1/3-1/2 cup more for kneading and shaping)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, well chilled and diced
  • 1/2 cup granulated sugar,
  • 1/2 cup finely chopped toasted pecans
  • 1/3 cup heavy cream
  • 1/2 cup strong brewed Door County Caramel Pecan Scone Coffee, at room temperature

Caramel Coffee Icing:

  • 1/2 cup Caramel Coffee Glaze (from above)
  • 1 -1 1/3 cups powdered sugar
  • 1/4 teaspoon vanilla extract


  • 2 cups lightly sweetened whipped cream


For glaze:

    1. In a deep 1-quart saucepan, heat sugar and ¼ cup of coffee over medium until sugar dissolves. Increase heat to medium high and bring to a boil. Boil for 4-5 minutes, stirring constantly.
    2. Remove from heat and very slowly and carefully add remaining coffee. Stir in extract and salt. Pour into a small bowl. Set aside to cool.

For pecans:

    1. In a shallow heavy bottom saucepan or medium skillet, stir pecans, sugar, coffee, and extract together. Bring to a boil over medium-high heat.
    2. Reduce heat to medium and cook for 4-5 minutes more or until almost all of liquid is evaporated and pecans are glazed.
    3. Spread on a wax-paper lined baking sheet. & set aside to cool completely.

For scones:

    1. Heat oven to 425 degrees.
    2. Line two jellyroll pans with parchment paper & set aside.
    3. In a large bowl, stir together 2 ½ cups flour, baking powder, and salt.
    4. Add butter and cut in with a pastry blender until crumbly.
    5. Stir in sugar and pecans.
    6. Add cream and coffee & stir with a wooden spoon until evenly combined.
    7. Divide dough into two balls.
    8. Place about 1/4 cup remaining flour on center of a rolling mat.
    9. Add one ball of dough and knead just until dough comes together in a ball.
    10. Pat into a slightly larger than 1-inch thick circle, cut into four wedges and place about 1-inch apart on one parchment-lined pan.
    11. Repeat for remaining dough ball.
    12. Lightly brush just tops of scones with Caramel Coffee Glaze.
    13. Bake for 11-12 minutes or until golden brown on top. Cool for 5 minutes.

For icing:

    1. While scones are baking, prepare icing by placing 1/2 cup Caramel Coffee Glaze, 1 cup powdered sugar and extract in a small mixing bowl.
    2. Beat on low speed until smooth, beating in additional powdered sugar as needed, 1 tablespoon at a time, until drizzling consistency is reached.
    3. Place in a 1-quart resealable plastic bag & snip about 1/8-inch off one bottom corner of bag.

Final assembly:

    1. To assemble, place warm scones on serving plates.
    2. Drizzle with Caramel Coffee Icing then immediately add some Coffee Glazed Pecans on icing, pressing in lightly.
    3. Add a dollop of whipped cream on top of each.
    4. Garnish if desired.
    5. Serve immediately. (Serves 8)