Method
1
Combine coarsely ground coffee with cold water in a large jar
2
Stir well and refrigerate for 12 hours
3
Strain through fine mesh strainer or cheesecloth
4
Preheat oven to 400°F
5
Mix flour, sugar, baking powder, and salt in large bowl
6
Cut cold butter into small pieces and work into flour mixture until crumbly
7
Dissolve instant coffee in 2 tbsp warm cream, then add remaining cream
8
Pour cream mixture into flour, stirring until just combined
9
Turn dough onto floured surface, pat into 8-inch circle
10
Cut into 8 wedges and place on baking sheet
11
Bake 15-18 minutes until golden
12
Drizzle with caramel sauce and sprinkle with flaky salt
13
Fill glasses with ice
14
Pour cold brew over ice
15
Drizzle with caramel sauce
16
Serve with warm scones
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
