You might not have heard of hawaij (I hadn’t), but before I explain more let me just say you’ll be wanting these hawaij coffee scones with your next cup of coffee. They’re gently spiced, soft and so tasty.
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We can be a bit hot or miss on our presents for each other in our house. Neither me nor my husband are particularly material people and will always favor ‘useful’ gifts. Which can be tough.
This last Christmas my husband got me a spice subscription that we’ve gradually been making use of. The cynic in me can’t help but think it’s just a sneaky way of him wanting me to cook him a few more curries etc. But hey, I’ll roll with it since I like experimenting.
In a recent delivery we got some hawaij coffee spice blend. I know, I had no idea what it was at first either. But I did some digging and found out a bit more.
What is hawaij?
Hawaij is a Yemeni spice blend that means “mixture” in Arabic. There are actually two different kinds – hawaij for coffee and hawaij for soup that are quite different. The soup version is more savory, and is verging on a curry flavor profile. The coffee blend is much more aromatic.
As this article explains, the exact mix for both varies from one family to another, but the soup blend usually includes turmeric, cumin, coriander and pepper, while the coffee version includes cardamon, ginger, cloves and cinnamon.
The hawaij coffee blend is typically added to coffee and having given it a try, I can vouch for the way it transforms a cup. Just think about the difference between regular tea and chai, and you’re along the right lines, just these flavors work much better with coffee.
How to make hawaij coffee scones
I’ve drawn heavily on my gingerbread scones for these, as they are relatively similar, which have a similarly easy method:
- Blend together the wet ingredients.
- Whisk together the dry ingredients.
- Combine both, taking care not to over-mix.
- Flatten out the dough, cut into triangles and transfer to a baking sheet.
- Bake until golden.
These use dates as the sweetener which also pair well with the spices. If you use medjool dates, as I suggest, they should blend easily enough with the milk and butter, but if they don’t seem soft enough, you can soak them in the milk for a little while first.
These hawaij coffee scones have a wonderful aromatic spice flavor, are easy to make and the perfect accompaniment to a cup of coffee or tea. So many reasons to try!
Like scones? Try these scone recipes:
- Classic British scones
- Coconut mango scones
- Carrot cake scones
- Apple and bacon cornmeal scones
- Cranberry orange scones
- Plus get more ideas, both sweet and savory, in the snack recipes archives.
Tools to make these scones
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Hawaij coffee scones
- 2 oz medjool dates 60g (pitted weight)
- 1/4 cup milk 60ml
- 3 tbsp unsalted butter 42g (room temperature)
- 1 egg
- 1/8 tsp coffee extract
- 3/4 cup all purpose flour 105g, plain flour
- 1/2 cup whole wheat pastry flour 70g
- 1/4 cup hazelnut flour 22g
- 1/4 tsp salt
- 2 tsp baking powder
- 1 1/2 tsp hawaij coffee spice blend
- Preheat oven to 425F/210C and line a baking sheet/tray with a silicone mat or parchment.
- Use a blender or food processor to combine the dates, butter and milk until the dates are well broken up and the mixture combined. Add the egg and coffee extract and blend in.
- In a separate medium-large bowl, measure out the flours, salt, baking powder and hawaij spice blend. Mix with a whisk to be well blended.
- Pour the date-milk mixture in to the dry ingredients and stir to combine. Try not to over-mix.
- Lightly flour a work surface, turn the dough onto the flour and gently flatten to form a roughly round disk a little less than an inch/2 1/2cm thick. cut into six triangles and transfer them to the lined baking sheet.
- Bake for around 12 minutes until gently golden.
Today’s #FoodieExtravaganza Tea Party:
- Almond Clementine Cake Squares by Food Lust People Love
- Assorted Tea Sandwiches for Afternoon Tea by Karen’s Kitchen Stories
- Cherry Almond Scones by A Day in the Life on the Farm
- Gourmet Fruit and Nut Crisps by Palatable Pastime
- Prickly Pear Lemon Curd by Culinary Adventures with Camilla
- Pumpkin Cranberry Scones by Simply Inspired Meals