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Sify Home > Food > Nonvegrecipes > Category > Desserts and baking dishes > Iced Coffee and Walnut Scones
Iced Coffee and Walnut Scones
Category : Egg, Desserts and baking dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Preheat the oven to 250�C.
- Mix the instant coffee with two tablespoons of boiling water and leave to cool.
- 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 mixture resembles coarse crumbs.
- Stir in the sugar and walnuts. Make a well in the centre.
- Whisk the eggs and cooked 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 2.5 cm thick and stamp into scones with a 2 cm cutter, or cut into wedges.
- Put onto a baking sheet and bake for 10-15 mins until golden brown on top. Cool on a wire rack.
- When the scones are cool, make the coffee icing.
- Mix the coffee with 2 tbsps of 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.
Ingredients:
2 tsp - instant coffee
3 - eggs
400 ml - milk
900 gms - plain white flour
1 large pint - salt
3 tsp - baking powder
170 gms - butter, cubed
55 gms - castor sugar
140 gms - walnuts, chopped coarsely
2 tsp - instant coffee
3 - eggs
400 ml - milk
900 gms - plain white flour
1 large pint - salt
3 tsp - baking powder
170 gms - butter, cubed
55 gms - castor sugar
140 gms - walnuts, chopped coarsely
For Coffee Icing:
2 tsp - instant coffee
450 gms - icing sugar
To Garnish:
chopped walnuts
