Vietnamese Coffee Scones

Perk up your mornings with these delectable coffee and vanilla-infused scones. Drizzled with a coffee glaze and creamy condensed milk, they’re sure to be the buzz of any breakfast spread.

  • Easy
  • 70 mins
  • 6 servings
Finished product of the coffee scone
Finished product of the coffee scone Finished product of the coffee scone
Ingredients

Scones

  • 2½ cups (313 grams) all-purpose flour
  • ½ cup (100 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ¼ cup (60 grams) strong brewed coffee, room temperature
  • 2 teaspoons (2 grams) instant espresso powder
  • ½ cup (120 grams) cold heavy whipping cream
  • 1 tablespoon (18 grams) Rodelle Vanilla Paste
  • 1 large egg (50 grams), lightly beaten

 

Coffee Glaze (Optional)

  • 1 cup (120 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) strong brewed coffee, room temperature

 

Vanilla Sweetened Condensed Milk (Optional)

  • ⅓ cup (102 grams) sweetened condensed milk
  • 1 teaspoon (6 grams) Rodelle Vanilla Paste
Uses
Occasions
Directions
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
  2. 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.
  3. In a small bowl, stir together coffee and espresso powder until completely dissolved. Whisk in cold cream and Rodelle Vanilla Paste.
  4. 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.)
  5. 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.
  6. Using a sharp knife, cut dough circle into 6 wedges. Place at least 2 inches apart, and freeze until firm, about 20 minutes.
  7. Brush tops of scones with egg, and sprinkle with remaining 2 tablespoons (24 grams) sugar.
  8. 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
  1. In a small bowl, stir together confectioners’ sugar and coffee until smooth and combined. Use immediately.
Vanilla Sweetened Condensed Milk: Makes ⅓ cup
  1. 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.