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I am a huge advocate for a good scone, and these Coffee and Walnut Breakfast Scones are up there with the best. Just moist enough without falling apart. Lots of coffee flavour. Big chunks of walnut. These are easily made vegan with vegan butter and milk, just keep the quantities the same.
This recipe makes 6 large scones, but feel free to use any size cookie cutter you like. The trick for top tier scones is to keep your ingredients cold and handle the dough as little as possible. I tend to make these in a small food processor, just adding the milk and coffee at the end. Stir with a knife before tipping straight onto the baking tray and cutting the individual scones.
The glaze really elevates these scones. You could omit this, but I think they make them really great. If you plan to serve these with lots of clotted cream you may not need it, though! These scones really are so easy and so great to make ahead as part of a brunch spread, or for grab-and-go breakfasts in the week. Serve alongside little sandwiches and some Earl Grey for a perfect afternoon tea!
I bake these Coffee and Walnut Breakfast Scones on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more brunch recipes, check out these Copycat Starbucks Lemon Drizzle Muffins or these Snickers Flapjacks. For more baking inspiration, head on over to my Instagram.
Coffee and Walnut Breakfast Scones
Ingredients
- 275 g Plain Flour
- 3 tbsp Granulated Sugar
- 1 tbsp Baking Powder
- 110 g Unsalted Butter Cold
- 75 ml Milk
- 2 tsp Instant Coffee
- 1 tsp Vanilla Extract
- 150 g Walnuts Chopped
For the Glaze
- 50 g Icing Sugar
- 1 tsp Instant Coffee
Instructions
- Preheat oven to 210C/190C Fan/Gas 6. Line 2 large baking tray.
- In a food processor, or using your hands, combine the flour, sugar and baking powder. Then add the butter and rub in, until the mixture resembles breadcrumbs.
- Add the coffee to the milk and mix together before adding to the dough with the vanilla extract. Use a knife to combine until the mixture forms a shaggy dough. Then add the chopped walnuts.
- Tip the mixture onto a baking sheet, press out to just taller than an inch and cut out about 6 large circular scones – use a cookie cutter!
- Place 3 to each tray and brush over a little milk and sprinkle over some sugar. Bake for 18-20mins, until golden brown.
- Let cool on a wire rack. Once cool, make the glaze by combining the icing sugar and coffee, plus about 2 tsp water in a small bowl. It should be pourable/runny enough to drizzle.
- Use a teaspoon to drizzle the glaze over the scones. Give them 10 mins to set before serving!
