Amarula Coffee Scones
Wowwwwwww. That’s what came out of my mouth (well, muffled around a mouthful of crumbs) when I took my first bite.
I’ve completely failed at getting this to you guys in the real thick of winter, but…let’s not let that hold us back. Yes, these amarula coffee scones are the definition of “cozy core” recipes, perfect for a solo wintry morning or a romantic brunch.
BUT. Weather is not the boss of us! And these are amazing any time of year.
What is Amarula? Amarula is a South African liqueur cream made from the fruit of the wild marula tree. It’s similar in some ways to Bailey’s, but less sickly-sweet and it has some more fruity characteristics (even maybe a hint of citrus and something nutty). I FAR prefer it to Bailey’s.
I had heard of it before, but my first encounter with Amarula was in South Africa on safari, having “bush mix” on the morning game drives…it’s coffee + Amarula + cocoa, which sounds like it would be too sweet but somehow the sweets all cancel themselves out. You can see my bush mix recipe if you’re interested in trying it!
I think people believe that scones are some kind of fancy and complicated brunch option, but you’ll see from this recipe—that’s just not the case! You can whip them up as easily as pancakes or waffles (and you don’t have to man the stove/waffle iron). They’re not super finicky, and they really impress guests.
How to make Amarula coffee scones
Full directions are below in the recipe. We’ll preheat the oven to 425 F and line a baking sheet with parchment paper for easy cleanup.
In a big bowl, stir together the dry ingredients then rub in the butter with your fingers (or use a pastry blender). You’re going for “coarse crumbs”. Then stir in the liquid ingredients (liqueur, coffee, vanilla). Stir together with a spoon until a rough dough forms, then use your hands to bring it fully together.
Turn onto a lightly floured surface (I often do this on parchment paper for easy cleanup) and gently knead/shape the dough into a thick circle. Cut like a pizza and transfer each piece to your prepared baking sheet.
Brush each scone with a bit more Amarula and bake the scones for 12 to 14 minutes, until the tops are slightly brown and the outside is getting a nice crisp on it (it will still be very soft inside).
While the scones are baking, whisk together the glaze. Let the scones cool for at least 10 minutes before drizzling with the glaze.
You are not going to believe the flavor of these babies!
Enjoy fresh and warm!
Adapted from How Sweet Eats
Other amazing scone recipes you’ll love:
- Spiced Orange Apricot Scones (Regular & GF Versions)
- Maple Oat Scones
- Dreamy, Creamy Scones
- Cherry Almond Scones
- Apple Pie Scones
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Amarula Coffee Scones
These Amarula scones are insanely delicious, packed with a strong taste of Amarula liqueur (kind of like Bailey's but less sweet and a bit fruity) and some coffee flavor. These are the perfect brunch recipe year-round, so easy, and bringing a fancy vibe to any occasion.
Ingredients
- SCONES DOUGH
- 1 1/2 cups + 2 tablespoons of all-purpose flour
- 3 tablespoons of granulated sugar
- 1/2 tablespoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of sea salt
- 6 tablespoons of cold unsalted butter, cut into pieces
- Heavy 1/2 cup of Amarula liqueur
- 1/8 cup of COOLED brewed coffee
- 1 teaspoon of vanilla extract
- A little more Amarula, for brushing
- AMARULA GLAZE
- 1/2 cup of powdered sugar
- 1 tablespoon (or more) of Amarula
- 1 tablespoon of fresh coffee, cooled
Instructions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- Make the dough: In a large bowl stir together the dry ingredients. Using your fingers (or a fork or a pastry blender), "cut in" or rub in the cold butter until it forms coarse crumbs. It helps to make sure the butter is coated by the flour before beginning to do this.
- Then stir in the Amarula liqueur, cooled coffee, and vanilla. Stir with a spoon until a rough dough forms, using your hands to bring it fully together.
- Turn onto a lightly floured surface and knead/fold the dough gently once or twice. Don't overwork it! Then pat it into a thick circle. Cut like a pizza and transfer each piece to your prepared baking sheet.
- Bake: Brush each scone with a bit more Amarula and bake the scones for 12 to 14 minutes, until the tops are slightly brown and the outside is getting a nice crisp on it (it will still be very soft inside).
- While the scones are baking, whisk together the glaze. Start with the powdered sugar and add just a little liquid at a time to make sure it's the right consistency. If it's too thick you can add a bit more Amarula to thin it out.
- Glaze & serve: Let the scones cool for at least 10 minutes before drizzling with the glaze. I like to do this on the baking sheet so the parchment catches all the extra glaze and it's easy cleanup. You can serve right away or put on a cooling rack for a bit to let the glaze set.
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