It’s that time of year again and we are just loving this scone recipe. Whether you’re going to bake this for Galentine’s or even your Valentine’s, this is something so delicious and visually pleasing. Don’t forget to bake an extra batch for work to share with everyone.
2 cups flour
¼ cup sugar (use less if you plan on adding chocolate chips)
2 tsp baking powder
½ tsp salt
6 tablespoons of cold butter, cut into chunks
½ cup mini chocolate chips OR regular sized if you like larger chunks of chocolate
¾ cups + 1 tsp heavy cream, divided
1 tsp pure vanilla extract (We don’t recommend the imitation kind)
½ tsp red food coloring (for the pink color!)
- Preheat the oven to 400°F. Mix dry ingredients together: flour, sugar, baking powder and salt in large bowl. Cut cold butter with a butter knife so it resembles large, coarse crumbs. Gently stir in chocolate chips.
- Mix wet ingredients: ¾ c heavy cream, egg , vanilla along with food coloring into a mixing bowl. Using a wire whisk, blend ingredients well and if you feel your mixture isn’t pink enough, add a couple more drops of red food coloring. Add flour to mixture and stir to form a soft dough.
- Lightly flour your surface such as a cutting board and pat into an 8-inch circle. Using a round or heart-shaped cookie cutter, start cutting out your desired shapes.
- Continue to gather scraps of dough and shaping the dough into a circle and using cookie cutter to make additional scones.
- On an ungreased baking sheet, brush the tops with heavy cream (1 tsp).
- Place in oven for about 16 to 18 minutes or until golden brown. To ensure even baking, rotate your baking sheet at the 8-minute mark.
- Once done, let the scones cool on a wire rack.
Last step: We love to enjoy this freshly baked scone with our Teasia Coffee single origin coffee! Our top recommended flavors are: Colombia Huila, Ethiopia Sidamo and Congo Kivu.
PRO TIP: You can cut out these cones into heart shapes by using a cookie cutter. Spray cookie cutter with some cooking spray to prevent dough from sticking.
Grown in volcanic soils high in the mountains of El Salvador, most of these beans tend to be softer and exhibit less acidity than typical Central American beans. However, ours are of the Bourbon variety and are known for a more complex flavor and aroma – these beans grow slower (higher altitude) allowing them more time to absorb nutrients and develop the best possible flavor.
When I first sipped this coffee it was very smooth. If I were to compare it to another coffee it would be a slightly softer brother of the Colombia Coffee. There’s a hint of apple after each sip along with a light after taste. This would pair wonderfully with a savory freshly baked cheese bread stick.
PRO TIP- Add a hint of milk or soy milk to get a wonderful creamy taste with each sip.
A wonderful latte, gets better and better with each sip. The well-balanced and full bodied flavor is nicely accentuated with notes of black tea, sweet apricot along with a tang of orange juice. This coffee Burundi was made with soy milk and it really complements the coffee beans. A perfect latte to drink during the cold winter and huddle around a campfire or cozy up under a warm blanket. This latte goes down really smooth and has a wonderful after taste full of honey and soy milk.
Our Burundi coffee plant is grown in volcanic rich soil in the region of Mbirizi at an altitude of 1700-1800 meters. If you love East and Central African coffees such as Rwanda, Tanzania and Kivu, this roast is for you!
PRO TIP- Don’t feel like a warm drink? Make it an iced latte by adding some ice cubes and more soy milk for that creamy texture.
Day 3 of coffee is going to be exciting because it’s the Colombia Huila. A lot of my coworkers thoroughly enjoy this coffee brew because of the prominent coffee taste and everyone flocks to the coffee maker once a new pot brews.
Here’s some background about our Colombia Huila single origin coffee beans. In the growing region of the department of Huila, Colombia, most coffee comes from small family owned farms. These farmers will pick and process their own coffee before delivering to larger factories for sorting and packaging.
My Thoughts: You can smell the mixture of apple and caramel with a light hint of honey from the coffee. The caramel really hits the spot with its strong aroma and flavor. This is a smooth coffee that’s great for every morning (if you can get a cup before your coworkers drink it all). This Coffee would go great with something sweet like a cream filled donut or a nice chocolate bar with nuts.
PRO TIP- Add a hint of milk or soy milk to get a wonderful creamy taste with each sip.
- STORAGE AND BREWING: To preserve the fresh roasted flavor of your Colombian coffee beans, store in an air-tight container (or very tightly seal the bag), and keep in a dark and cool location. For best results, we recommend grinding your Teasia coffee no more than 15 minutes prior to brewing!
The New Year brings us a new face that has recently joined our Marketing Team here at Teasia. We would like to introduce our new Graphic Designer / Marketing Coordinator, Jose!
Jose currently lives in Southern California in Costa Mesa and has studied Graphic Design, specializing in Marketing. Jose enjoys traveling, building computers and spending time with family. Stay tuned to find out which coffee and brewing styles Jose enjoyed most.
Over the next few months, Jose will take you on a trip all over the world with our 25 single origin coffee beans.
Day 1 – Bali Blue Moon (Cold Brew)
Highlights: This coffee is for anyone who wants a wake-up call each morning. The strong taste really packs a punch at first, but after taking a few more sips, my body is more awake and it becomes a really smooth drink. This coffee would go great with some sweet bread.
PRO TIP: Add a bit of milk if it’s too strong of a taste for you, paired with some sugar for a delicious drink.
Cold Brew Quick Tip Preparation:
What is the best way to make cold brew coffee at home?
- Grind our Teasia Single Origin Coffee Beans into a coarse grind.
- Combine the ground coffee and water in the jar.
- Mix well together.
- Steep the coffee overnight in the fridge. (This works best so you have something ready in the AM when you really need it.)
- Strain the coffee liquid. The best way for straining is to use cheese cloth
- Pour extra cold brew to a new jar for storage OR share with coworkers.
- Enjoy right away OR add ice for some iced coffee.
Buy Teasia Coffee Bali Blue Moon – Smooth body, strong chocolatey tones, and hints of brown sugar, toffee and vanilla.
We are ringing in the New Year with this delightful treat that’s low carb and sugar free!
This recipe is extremely fun and simple, not to mention gives a beautiful presentation for when you have guests over.
Brazil Fazenda is a medium roast from South America. This roast is smooth, has light acidity with buttery hints of hazelnut and cocoa that balance the light and sweet berry tones. Don’t forget our whole roasted coffee beans are all single origin which means they’re all from one single farm. Take a trip around the world with all of our different beans from around the world.
2 Cups of Ricotta cheese
2 ½ teaspoons of dry gelatin
½ cup of hot brewed Brazil Fazenda Teasia coffee
1 teaspoon of instant espresso
1 teaspoon of vanilla extract
1 teaspoon vanilla liquid stevia
Pinch of salt
1 cup of heavy whipping cream
Optional: Cocoa powder
- Prepare your gelatin and pour your hot Teasia coffee into the mix until dissolved
- Set aside to cool
- Blend well the salt, stevia, espresso, ricotta cheese, and vanilla extract in a mixer
- Pour in the cooled gelatin coffee mixture to the mixer and blend all ingredients until smooth
- Pour in the heavy whipping cream and blend on high until consistency has thickened
- Spoon into glass containers
- Sprinkle cocoa powder to garnish
- Refrigerate for two hours and enjoy!
PRO TIP: Use fresh whole coffee beans, but do not grind beans until you are going to begin this recipe. This will ensure the beans maintain their taste.
Leave your comments below to share your favorite coffee recipe.
Don’t miss out this awesome Holiday Gift Giveaway! Buy a few bags of freshly roasted single origin coffee beans as gifts and save some for yourself too.
Two winners will receive a prize. Continental U.S. Winners Only. Must be 18 years or older to enter. Enter to win here: https://mysillylittlegang.com/2018/11/23/teasia-whole-bean-coffee-review-giveaway/
Thank you and Good Luck!!!
We know that it’s Fall and the weather is getting colder, but who can resist imagining a tropical island with your favorite beverage, COFFEE! Easy, delicious and dairy-free!
1 cup Teasia Coffee (Ethiopia Sidamo)
1 medium ripe banana
1 cup of coconut milk
1 tbsp. of shredded coconut (optional)
1/4 cup of almond butter
Brew Teasia coffee and wait until cool to add into ice cube trays. Freeze for 2 hours. Using a blender, add all ingredients and blend. For added sweetness, try agave syrup for a vegan friendly delight.
For a chance to win some of our single origin coffee beans, check out our good friend Hanna Marie Lei review of our whole roasted coffee beans. She is also hosting a special giveaway to our fans. Full rules are here: ENTER HERE
*Continental U.S. Entrants Only Please, One winner per residence please. Does not qualify for entrants who has already won a Teasia giveaway.
Using a blender to grind your coffee can be a good alternative if you don’t have access to a coffee grinder. Although some blenders have the “grinder” option you still need to proceed with caution. If you don’t grind the beans enough, you won’t get the most benefit of the bean. But if you grind too much you risk burning the beans’ natural oils with the heating blades, making the coffee taste bitter.
Another important tip to remember is to only grind what you will be using. Coffee will lose its freshness and flavor 30 minutes after being ground because of the exposure to oxygen. This being said, you will need to blend in small spurts. Our Brazil Fazenda roast is smooth, has light acidity, mild and buttery with hints of hazelnut and cocoa that balance the light and sweet berry tones.
- Set your blender on high or “grinder” speed.
- Scoop in ¾ of a cup of coffee beans at a time (remember to only blend what you need).
- Blend until you have the consistency desired.
Depending on you preferred brewing method is wat will dictate the kind of grind you will need: