Coffee and Walnut Scones

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Coffee and Walnut Scones

2 lb flour

pinch of salt

2 oz caster sugar, super-fine sugar

6 oz butter

3 eggs

2 tablespoons coffee extract, 2-3 T, to taste, (I used 1/4 cup freshly ground

espresso powder)

15 fl oz milk, to mix

5 oz walnuts, chopped coarsely

Coffee Icing:

1 lb icing sugar

2 tablespoons coffee essence, scant (hs note: I used 1/4 cup espresso powder)

4 tablespoons boiling water, about (hs note: I used about double this)

 

 

 

 

Sieve all the dry ingredients together. Rub in the butter and add the walnuts.

Make a well in the center. Whisk the eggs and coffee essense with the milk, add

to the dry ingredients and mix to a soft dough. Turn out onto a floured board.

Knead lightly, just enough to shape into a round. Roll out to about 2.5cm (1in)

thick and stamp into scones. Put onto a baking sheet. Bake in a hot oven for

10-15 minutes until golden on top. Cool on a wire rack.

 

Meanwhile make the coffee icing: sieve the icing sugar into a bowl. Add the

coffee essence and enough boiling water to make it the consistency of thick

cream. Spread each scone generously with coffee icing. Allow to set.

 

Makes 18-20 scones, using a 3-inch cutter.

 

Author: Darina Allen - " Ballymaloe Cookery Course "

Source: 101cookbooks.com

Formatted by Chupa Babi: 06.03.08

 

In the US scones are rarely eaten with butter or cream so be generous with the

icing.

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