Iced Coffee and Walnut Scones


  • Coffee Icing
  • 2 tsp instant coffee
  • Chopped walnuts, to garnish
  • 450g icing sugar
  • 2 tsp instant coffee
  • 900g plain white flour
  • large pinch of salt
  • 3 tsp baking powder
  • 170g butter, cubed
  • 55g caster sugar
  • 140g walnuts, chopped coarsely
  • 3 eggs
  • 400ml milk


  1. Preheat the oven to 250C, gas mark 9.
  2. Mix the instant coffee with 2 tbsp boiling water and leave to cool.
  3. Sieve the flour, salt and baking powder into a large, wide bowl. Add the butter and rub in lightly, using your thumb and fingertips, until the mix resembles coarse crumbs. Stir in the sugar and walnuts. Make a well in the centre.
  4. Whisk the eggs and cooled coffee with the milk, add to the dry ingredients and mix to a soft dough. Turn out onto a floured board. Lightly shape into a round. Roll out to about 2.5cm thick and stamp into scones with a 7cm cutter, or cut into wedges. Put onto a baking sheet and bake for 10-15 minutes until golden brown on top. Cool on a wire rack.
  5. When the scones are cool, make the coffee icing. Mix the coffee with 2 tbsp boiling water. Sieve the icing sugar into a bowl, add the coffee and stir in enough boiling water to make a mix with the consistency of thick cream. Spread generously on the scones and sprinkle with a few more nuts. Allow to set, then serve.
  • Preparation time: 30 minutes
  • Cooking time: 10 to 15 minutes, plus cooling
  • Total time: 45 minutes, plus 20 minutes cooling 60 minutes 5 minutes

Makes: 18 scones

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This recipe was first published in Sun Sep 01 01:00:00 BST 2002.