Iced Coffee and Walnut Scones
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Preparation time:
30 minutes
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Cooking time:
10 to 15 minutes, plus cooling
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Total time:
45 minutes, plus 20 minutes cooling
Ingredients
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Coffee Icing
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2 tsp instant coffee
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Chopped walnuts, to garnish
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450g icing sugar
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2 tsp instant coffee
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900g plain white flour
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large pinch of salt
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3 tsp baking powder
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170g butter, cubed
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55g caster sugar
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140g walnuts, chopped coarsely
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3 eggs
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400ml milk
Method
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Preheat the oven to 250C, gas mark 9.
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Mix the instant coffee with 2 tbsp boiling water and leave to cool.
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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.
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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.
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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.
Comments
Glossary
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Bake
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Baking powder
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Brown
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Butter
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Coffee
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Cream
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Egg
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Flour
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Floured board
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Golden brown
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Icing
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Milk
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Mix
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Pinch
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Preheat
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Rack
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Roll
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Salt
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Set
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Sieve
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Sprinkle
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Stir
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Sugar
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Walnut
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Wedges
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Whisk
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Wire rack
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This recipe was first published in September 2002.
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