Coffee and Walnut Scones

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

900g (2lb) flour
pinch of salt
50g (2 oz) caster sugar
175g (6 oz) butter
3 eggs
2-3 tablespoons coffee essence (I used 1/4 cup freshly ground espresso powder)
about 425ml (15fl oz) milk, to mix
150g (5 oz) walnuts, chopped coarsely

Coffee Icing
450g (1 lb) icing sugar
scant 2 tablespoons coffee essence (hs note: I used 1/4 cup espresso powder)
about 4 tablespoons boiling water (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.

From: , Pelican Publishing Company (June 1, 2002)