Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
In a large bowl, whisk together flour, ½ cup (100 grams) sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse bread crumbs.
In a small bowl, stir together coffee and espresso powder until completely dissolved. Whisk in cold cream and Rodelle Vanilla Paste.
Make a well in center of flour mixture, and add coffee mixture. Using a fork, stir just until dry ingredients are moistened. (Mixture may still look dry or crumbly in parts.)
Turn out flour mixture onto a lightly floured surface. Gently knead until dough comes together. Press into a 7-inch circle, and transfer to prepared pan. Freeze for 10 minutes.
Using a sharp knife, cut dough circle into 6 wedges. Place at least 2 inches apart, and freeze until firm, about 20 minutes.
Brush tops of scones with egg, and sprinkle with remaining 2 tablespoons (24 grams) sugar.
Bake until golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 20 to 25 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on pan for 5 minutes. Serve warm or at room temperature. Drizzle scones with Coffee Glaze, and serve with Vanilla Sweetened Condensed Milk.
Coffee Glaze: Makes about ⅓ cup
In a small bowl, stir together confectioners’ sugar and coffee until smooth and combined. Use immediately.
Vanilla Sweetened Condensed Milk: Makes ⅓ cup
In a small bowl, whisk together condensed milk and Rodelle Vanilla Paste until smooth and combined. Use immediately.
This recipe was created for Rodelle by Bake From Scratch. Click here to read more.
