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8/10/2008 3:34 AM

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Earlier this year, custom coffee roasters Carl and Vicki Hauptmann, owners of Jake's Java in Venetia, were featured in a story here.

Carl and Vicki dropped me an e-mail last week to share some pretty exciting news of particular interest to coffee aficionados: Jake's Java was the only roaster in Pennsylvania to be granted the highly prized Panama Esmeralda Geisha coffee beans at auction.

That means the Hauptmanns have some pretty rare coffee beans on their hands. They've already presold more than 200 pounds, and are taking orders for the beans, priced at $30 a pound - a bargain, considering the bean went for $130 or so a pound last year.

Panama Esmeralda Geisha has won numerous awards in the last several years, including recognition as the world's best coffee by the Specialty Coffee Association of America.

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For more information, visit the Hauptmanns' Web site, www.jakesjava.net, or call them at 724-942-1174.

n

PER READER REQUEST, here is my recipe for blueberry scones, adapted from "Baking Illustrated, By the Editors of Cook's Illustrated Magazine."

Lemon-Blueberry Scones

Makes 8 scones

n Ingredients

2 cups unbleached all-purpose flour, preferably low-protein brand such as Gold Medal or Pillsbury

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons cold, unsalted butter, cut into 1/4-inch chunks

1 cup heavy cream

1 teaspoon grated lemon zest

1/2 cup fresh or frozen blueberries (not thawed)

Coarse-grain sugar (optional, for sprinking on top)

Adjust oven rack to the middle position and heat oven to 425 degrees. Place the flour, baking powder, sugar and salt in large bowl or work bowl of a food processor fitted with the metal blade. Whisk together or process with 1-second pulses.

If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in the butter and lemon zest until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute butter evenly over the dry ingredients. Cover and process with 12 1-second pulses. Add the blueberries and mix by hand to keep them plump and whole. Transfer dough to a large bowl.

Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.

Transfer the dough and all dry flour bits to a countertop and knead the dough just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the dough, on a lightly floured surface into a 3/4-inch-thick circle, about 8 inches in circumference.

With a sharp knife or bench scraper, cut the dough into 8 wedges. Sprinkle tops with coarse-grain sugar, if desired. Place wedges on an ungreased baking sheet. Bake 12 to 15 minutes, until the tops are light brown. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

Liz Rogers is managing editor for news for the Observer-

Reporter. She can be reached at lrogers@observer-reporter.com.

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