Northwoods Maple Coffee Scones

Ingredients

Featured ingredient: Door County Maple Coffee Full-Pot Bag

Scones

• 2 Tbls. Door County Maple Coffee grounds
• ¼ cup boiling water
• 5 cups flour
• 1 cup rolled oats
• 2 cups cooked wild rice, cooled
• ½ cup flaxseed meal
• ½ cup brown sugar
• 2 Tbls. Baking Powder
• 2 tsp. Cream of Tartar
• 1 tsp. salt
• 1 cup cold butter, cut in small pieces
• 1 cup sour cream
• 1 ½ cups buttermilk or half and half
• 2 egg yolks (reserve whites to brush tops of scones)
• ¼ cup maple syrup
• 1 cup toasted pecans, chopped
• 1 ½ cups dried cranberries

Glaze

• 2 Tbls. Soft butter
• 1 cup powdered sugar
• 1 Tbls.Maple syrup
• Remaining strong brewed Maple coffee (about 1 Tbls)
• Half and half to desired consistency (about 1 ½ Tbls)

Instructions

1. Preheat oven to 400 degrees. Line 2 large, or 3 medium sheet pans with parchment paper.

2. Measure 2 Tbls. Door County Maple coffee grounds into small dish. Add ¼ cup boiling water. Cover. Let steep 10 minutes, strain. Set aside for later.

3. In a large bowl, combine first 8 ingredients (stir together, do not use mixer).

4. Cut in cold butter pieces using pastry blender or 2 forks until butter is pea sized. Set aside.

5. In a separate medium bowl, combine next 4 ingredients. (sour cream through maple syrup). Add 2 Tbls. Of your strong brewed Maple coffee.

6. Add wet ingredients to dry ingredients in large bowl and mix together until it forms a dough. Turn out onto a floured surface, knead gently to combine.

7. Keep surface and hands well floured; dough will be sticky. Work the pecans and dried cranberries into the dough. Cut dough into 4 pieces.

8. Shape each piece into a flattened disc approximately 7 inches in diameter. Brush top with beaten egg whites. Cut each disc into 6 wedges. Place wedges on prepared baking sheet.

9. Bake at 400 degrees approximately 20-25 minutes.

10. Drizzle with Maple Glaze while slightly warm.

Makes 2 dozen