These scones blew all my expectations out of the water!  I made them two ways:  one batch of coffee-infused scones with an espresso glaze and another batch without the glaze so the Husband could cover the scone in strawberry jam.

If you subbed the egg out with a flax egg (1 tablespoon ground flax and 3 tablespoons water; let it stand so it jells), this recipe would be deliciously vegan.

These Espresso Scones (I had two) tasted amazing with a fresh pot of English breakfast tea.  This is what happens when you marry a British boy, by the way – we have tea almost every afternoon.  It’s such a nice break to do tea!

Espresso Scones

Inspired by these wonderful scone recipes: The Pioneer Woman and Peas and Thank You 

Ingredients (makes eight scones):

Scones:

• 3 1/4 cups all-purpose flour
• 2/3 sugar
• 5 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup Earth Balance
• 1 egg
• 1 tablespoon vanilla extract
• 3/4 cup Silk almond milk
• 1 tablespoon instant coffee powder

Espresso Coffee Glaze:

• 1 tablespoon water
• 1 tablespoon instant coffee powder
• 2 tablespoons almond milk
• 3 cups powdered sugar

Directions:

• Preheat oven to 350.
• In a bowl, combine flour, sugar, baking powder, and salt. 
• Using hands, mix in Earth Balance until it looks like crumbles. 
• In small cup, combine drizzle of water and instant coffee powder.
• In a mixing bowl, quickly mix egg, vanilla extract, coffee and water mix, and milk.
• Add liquid to dry. Use hands to combine.
• Transfer dough ball to a floured cutting board.  Roll out thick to one-half inch thick.  Use an upside-down drinking glass to cut out circles.
• Place scones on a greased cookie sheet.
• Bake for 18 minutes.
• Meanwhile, combine all glaze ingredients in a mixer.
• After scones cool, dip into glaze and place on plate for glaze to dry.
• Enjoy!

These scones were crumbly and soft and chewy.  Wonderful!

And you know what?  Dinner was just as amazing. :)  This eating-in thing isn’t so bad when you actually put effort into your meals!

A Japanese-style whole wheat noodle dish with tofu and mushrooms.  I’ll share the recipe tomorrow.  It was super easy to make and the ingredient list is really simple.

Sunday night already? :(  I’m very sad face (not really, still jolly.  But why can’t the weekend last foooorever?).