The team at Nespresso is inspired by nature’s potential to craft our coffee and make it truly unique. Each distinctive Master Origins blend is linked to the country and environment that produces its natural aromas, and also to the specific ways of processing and cultivating coffee, done by local farming communities.

To celebrate the impeccable quality and elevated taste that comes with combining the power of nature with careful craftsmanship, Nespresso has partnered with renowned Canadian chef Tara O’Brady to develop a recipe inspired by the tastes and cultivation of the Costa Rica capsule. As a judge on the upcoming Food Network series Wall of Bakers, Tara knows how essential natural ingredients and care are in making the most delicious baked goods. The inclusion of Nespresso’s Costa Rica capsules enhances the scones’ flavours and connects the treat to the elevated craft involved in coffee making. Tara notes, “Scones are routinely served alongside coffee, but these began with coffee as my starting point — as an ingredient and as a philosophy of craftsmanship rooted in nature.”

Made With Care Coffee Granola Scones

Recipe (Makes 8)

• 250 g (2 cups) all-purpose flour
• 125 g (1 cup) sifted whole wheat flour
• 111 g (1 1/4 cup) old fashioned rolled oats
• 67 g (1/3 cup) natural cane sugar, plus extra for sprinkling
• 17 grams (2 tablespoons) malted milk powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon medium grained kosher salt
• 225 g (1 cup) salted butter, cold
• 22 g (1/4 cup) sliced, skin-on almonds
• 22 g (3 tablespoons) pepitas
• 40 g (1/4 cup) dried blueberries
• 28 g (1 oz) dark chocolate, chopped (Nespresso chocolate preferred!)
• 227 g (1 cup) whipping cream, cold, plus extra for glaze
• 57 g (1/4 cup) Nespresso Master Origin Costa Rica coffee, brewed and cooled
• 1 teaspoon vanilla bean paste

Method

Preheat an oven to 400°F with a rack in the upper third. Line a quarter sheet pan or rimmed baking sheet with parchment paper.

In a large bowl, combine the flours, oats, sugar, malted milk powder, baking powder, baking soda, and salt. Using clean fingers or two knives, cut in the butter until the mixture resembles a crumbly meal. (Alternatively, this can be done in a food processor with the metal blade attached, pulsing the butter into the dry ingredients until no piece is larger than a pea. Tip into a large bowl and proceed as follows.) Stir in the almonds, pepitas, dried blueberries and dark chocolate.

In a measuring jug or similar, stir together the whipping cream, Nespresso Master Origin Costa Rica coffee and vanilla bean paste. Make a well in the centre of the dry ingredients, then use a fork to lightly bring the wet into the dry until a shaggy dough forms. Tip out onto a lightly floured surface and gently knead into a cohesive dough, folding the dough over itself, which will help create layers in the scones as they bake. Roll or pat dough into a 1 1/2” thick rectangle. Using a sharp knife or bench scraper, cut into 8 squares. Arrange on the prepared baking sheet with space in between, and chill for 15 minutes.

Brush the tops of the scones with additional cream, and sprinkle with sugar. Bake in the hot oven until puffed, golden and dry on their sides, and well-coloured on their bottoms, 15-18 minutes. When lifted, the scones should feel light for their size. Let cool on pan for 2 minutes before serving.