Tara O’Brady’s Coffee Granola Scones Recipe

tara o'brady nespresso granola scones

One of my absolute favourite things to do on this earth is bake. Well, and eat but obviously the two go together. Whenever I want something that’s not too sweet but satisfying, I always make a version of blueberry scones. While they’re delish, I’m starting to think I need to try something new and that’s exactly where these babies come in. Made with brewed Nespresso Costa Rica capsules, the best, in my opinion, these Granola Scones are made using only the best and natural ingredients. While these are perfect to enjoy with your morning coffee, these scones actually have coffee in them too!

The addition of Nespresso’s Costa Rica capsules enhances the flavour of the scones and connects us to the coffee-making craft. 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


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


  1. 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. 
  2. 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.
  3. Tip into a large bowl and proceed as follows.) Stir in the almonds, pepitas, dried blueberries and dark chocolate.
  4. In a measuring jug or similar, stir together the whipping cream, Nespresso Master Origin Costa Rica coffee and vanilla bean paste.
  5. 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.
  6. Roll or pat dough into a 1 1/2” thick rectangle. Using a sharp knife or bench scraper, cut into 8 squares.
  7. Arrange on the prepared baking sheet with space in between, and chill for 15 minutes. 
  8. Brush the tops of the scones with additional cream, and sprinkle with sugar.
  9. 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. 

Recipe and image:Tara O’Brady, courtesy of Nespresso Canada

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