Coffee-Nut Scones

Name: Coffee-Nut Scones
Ingredients: 2/3 cup 1% low-fat milk; 2 1/2 tablespoons instant coffee granules; 1 teaspoon vanilla extract; 1 large egg, lightly beaten; 2 1/4 cups all-purpose flour; 1/3 cup sugar; 2 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 cup chilled butter or stick margarine, cut into small pieces; 3 tablespoons finely chopped walnuts; Cooking spray; 2 teaspoons 1% low-fat milk; 2 teaspoons sugar

14 ingredients

4 steps

Ingredients

2/3 cup 1% low-fat milk
2 1/2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 large egg, lightly beaten
2 1/4 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup chilled butter or stick margarine, cut into small pieces
3 tablespoons finely chopped walnuts
Cooking spray
2 teaspoons 1% low-fat milk
2 teaspoons sugar

Directions

1

Combine 2/3 cup milk and the coffee granules in a microwave-safe bowl. Microwave at high 1 minute; stir until coffee dissolves. Cover and chill completely. Stir in vanilla and egg.
2

Preheat oven to 425°.
3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. (The flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Stir in walnuts. Add milk mixture, stirring just until moist (dough will be sticky).
4

Turn the dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges; do not separate. Brush the dough with 2 teaspoons milk; sprinkle with 2 teaspoons sugar. Bake at 425° for 20 minutes or until browned. Serve warm.