Cafe Borgia Scones

18 04 2013

One of my absolute favorite places in Tampa is a small coffee shop, just around the corner from my office. Jet City Espresso is this fabulous hidden gem in South Tampa, owned by the lovely Jessica. If you didn’t know it was there, you might miss it! Jessica runs Jet City right out of her home! (She made sure that her house was zoned properly first!)

Jet City Espresso

(photo courtesy of Meghann)

I cannot say enough great things about Jet City. Jess knows her coffee, so all of the drinks are outstanding. She also makes a variety of scones, ranging from savory to sweet, with a few Paleo options thrown in as well. My “go to” order is a tall, skinny Cafe Borgia and a rosemary goat cheese scone. The sweet drink paired with the savory scone is THE best way to start my day.


Cafe Borgia is the drink Jet City is known for!

What makes the Borgia so special you ask? Well, Jess doesn’t really broadcast the exact recipe, but the description on the menu gives you a good idea:

espresso, a touch of honey and orange blossom, steamed moo, fresh whipped cream, nutmeg and orange spritz!

There’s something about this combination of flavors that is just so comforting- and addicting! It’s dangerous for my wallet that I work so close to her shop!

The other day the thought crossed my mind to make scones inspired by the Borgia. I tossed around a few ideas in my head- Include chocolate covered espresso beans? Throw in some candied orange peel? Base the recipe on an cappuccino scone recipe, or just make some swaps in a cranberry orange recipe?

I settled on an chocolate chip espresso scone recipe and made the adjustments I thought necessary to make them more Borgia-like. 


With the additions of orange blossom honey, orange zest, a dash of nutmeg and some chocolate covered espresso beans, I think I got pretty darn close to perfect.


I do still want to play with the recipe and maybe use some candied orange peel next time, and I think these would be stellar with some clotted cream, but I didn’t want to delay your enjoyment of this deliciousness! So, go out and make these asap- and if you’re in South Tampa, you must, must, must stop by Jet City and say hi to Jess! (and order a Borgia of course!)


Cafe Borgia Scones


1 1/2 cups all-purpose flour, plus more for dusting
1/4 cup whole wheat flour
1 tablespoon plus 1/2 teaspoon baking powder
1/4 cup granulated sugar
2 T orange blossom honey
1/8 tsp nutmeg (this is an estimate, I put in three dashes)
1/2 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into small pieces
1 tablespoon instant espresso powder
1 tsp hot water
~1 T orange zest (this is an estimate, I zested most of the orange and saved some zest for garnish)
1 cup heavy cream
1/3 cup chocolate covered espresso beans (I used the Trade Joe’s espresso pillows because they’re smaller than any others I’ve found)

Coarse sugar (I used espresso flavored sugar I bought at Downtown Disney)
2 T heavy cream


How to:

Preheat oven to 375˜F.

In a measuring cup, mix espresso powder with 1 teaspoon hot water. Stir to dissolve.  Add 1 cup cream and combine. Add the orange zest to the creamy espresso mix.

In a large bowl, mix together the flour, baking powder, sugar, honey, nutmeg and salt. Add the butter pieces to the bowl and using your hands or a pastry blender, cut in the butter. Toss in the chocolate covered espresso beans and stir gently.

Pour the espresso-cream mixture over the flour mixture and blend with your hands or a spatula until dough just comes together. Gently knead a couple times, but don’t overmix.

Remove dough onto floured surface. Form into a rectangle, about 3/4 to 1 inch thick.

Cut the scones into desired serving sizes. Place the pieces on a parchment or Silpat lined baking sheet.

Brush scones with cream and sprinkle with sugar.

Bake scones until edges and bottom are golden and they are firm to the touch, about 15 minutes. Cool on a wire rack.




9 05 2012

My awesome weekend continued on Saturday with a trip to the Keel & Curley Blueberry Festival!

Since I didn’t have a multi-hour workout planned for Saturday, I took advantage of the free morning to head out to Plant City with Courtney to get our blueberry-picking on!

The blueberry festival took place at the Keel & Curley Winery which is about 40 minutes outside of Tampa. Yes, there are wineries in Florida. The soil in Florida isn’t really ideal for grapes though, so this winery makes their wine out of fruit! The winery was cute, and had a nice covered outdoor seating area which overlooked a small pond just outside the tasting room.

Courtney and I decided to pick our berries first. We walked through some typical fair stalls before seeing the blueberry bushes behind the winery. I stopped to get a lil’ country with this tractor before we started to pick 🙂

We started to pick in the first field we saw, but we were finding that the berries seemed to be few and far between. We saw lots of people walking around with buckets of berries, but where were they coming from? Courtney overheard someone say something about “behind the building,” so we followed the walkway around the side of what looked like a really, really big shed.

Oh. So THIS is where everyone was. Behind the building were rows and rows and rows of blueberry bushes.

Not quite ready for picking:-)

This is where the fun began. I think my strategy was pick 4 berries, eat 1. Thankfully, I didn’t end up like Violet from Charlie and The Chocolate Factory. However, this might have been the reason why I only ended up cashing out with 1 pound, while Courtney walked away with 2. Whoops.

The blueberries we were finding over here were huge! Definitely better than the ones you get at the store!!

After paying for our berries ($3/pound), we wandered around some of the stalls. We contemplated doing a wine tasting, but we had plans to swim, stop at the grocery store to get fixins for salsa and guacamole to take over to Mary’s Cinco de Derby Party, and it was after 11 already. We needed to get a move on!

On our way out of Plant City, we stopped at a produce stand to see if we could get everything we needed for our Cinco De Mayo treats. I think we both got just about all of the produce we needed and then some! I stocked up on bananas (2 full bunches plus two stragglers for $1!!!), some fresh summer squash and zucchini, and Florida tomatoes. Oh, and I couldn’t beat the 3 for $2 avocados!

After a successful Cinco Party at Mary’s:

I decided it was time to bake! While Courtney and I were making our Cinco treats, she let me taste some a blueberry scone with lemon glaze that she had made the other day. YUM! So on Sunday I did a quick Google search to find the recipe. I ended up going with this one, to which I added lemon zest to the batter and swapped out the heavy cream for 1% milk. I also halved the icing recipe.

I made them a bit too big, but oh well! They were super moist (especially right out of the oven), and the blueberries were PERFECT! The citrus was a great complement to the berries! MMMM. I heart scones.

Now I’ve got the remainder of my pound of berries to use up. Any suggestions? Link up below!

Cranberry + Orange = Perfect Match

30 11 2011

Last week, I got a back of organic heirloom cranberries in my CSA box. Just in time to make fresh cranberry sauce for Thanksgiving, right? Well, in theory, yes. But, my Thanksgiving meal didn’t include fresh cranberry sauce because there weren’t enough burners on the stove for me to make it. (I guess I could have made it ahead of time. Oh well.)

So, what did I do with my cranberries? Well, I froze most of them, so I can make fresh cranberry sauce at Christmas:-) But, I reserved a few of them to make some Cranberry Orange Scones.

These were perfectly moist, just the right amount of crumbly, and the balance of orange and cranberry was spot on! And, they were really easy to make! Score!

Cranberry Orange Scones

Adapted from Forgiving Martha (as seen on the 12 Tastes of Christmas)


2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
dash of cinnamon
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) milk (I used whole)
1/2–3/4 cup halved cranberries, drained on paper towels
Zest of 1 orange
Juice of 1/2 orange

How to:

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper; Set aside.

In a small bowl, sprinkle the cranberries with sugar, set aside.

Whisk together flour, 5 tablespoons sugar, baking powder, cinnamon, and salt. Cut in butter with a pastry blender.

Squeeze 1/2 orange into measuring cup. Fill to 2/3 cup with milk. Pour into flour mixture until just moistened.

Gently fold in cranberries and orange zest.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet. Brush tops with remaining tablespoon milk; sprinkle with remaining sugar.

Bake until golden brown, 15 minutes. Let cool on a wire rack.

Served with a side of eggs, these babies made a perfect Sunday morning breakfast!