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    Iced Coffee and Walnut Scones

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    Iced Coffee and Walnut Scones

    • 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


    • 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.

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