Quarter Finals baby! and way better way to celebrate than with home-made scones with coffee cream and jam, that is the name of the game creating new recipes incorporating Lavazza coffee the official coffee of Wimbledon. There really should be a new term deathbycoffee (what a way to go though, yum). I have really enjoyed cooking my coffee recipe concoctions so far as well as trying to keep up the Joneses, so to speak, on the lovely food created by the other bloggers in the competition use hashtag #coffeesetmatch to read up on what we are all doing as well as catch my #coffeesetmatch quickies.

 

 You will need

225g/8oz self-raising flour

1 tsp baking powder

pinch salt

25g/1oz brown sugar

50g/2oz  butter

150ml/¼ pint milk

1 tablespoon of Lavaazza Tierra ground coffee

2 tablespoons of cream for whisking ( I used extra thick double cream this time, but probably best single cream so can whipped to a nice consistency)

1 egg, beaten, or plain flour, for brushing or dusting

The Cool Part

1.Pre-heat the oven to 220C/425F/Gas 7.

2.Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour,

3.Add the milk, a little at a time, working to a smooth dough.

4.This is now best left to rest for 5-15 minutes before rolling.

5.Roll out the dough on a lightly floured work surface not too thin as you want to be able to cut the scone in half once cooked, I just used a small  ramekins to cut the circle shapes from the dough

6.Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.

7.Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden brown. Allow to cool slightly, and cut in half ready for the filling.

8. Mix the coffee, cream, and a tablespoon of sugar together, spread some jam on to the scone add the coffee cream and voila!

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