Coffee and Walnut Breakfast Scones
These scones are the perfect coffee and walnut treat, changing it up from a classic cake. You can make these vegan by using vegan alternatives to the butter and milk. I recommend the glaze, but if you plan to serve these with clotted cream, you may not need it! These are perfect for on-the-go treats.
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Servings: 6
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!