Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Talk about a double hit: coffee in your cup, coffee in your scones.

Recipe by Cooking Light January 1997

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Recipe Summary

Yield:
10 servings (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk and egg, stirring just until moist (dough will be sticky).

  • Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times. Pat dough into a 10-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not through, dough. Bake at 400° for 15 minutes or until golden.

  • Combine hot water and coffee granules in a medium bowl; stir well. Add powdered sugar; stir well. Drizzle over scones. Cut into 10 wedges; top each with 1 walnut half.

Nutrition Facts

220 calories; calories from fat 30%; fat 7.4g; saturated fat 1.4g; mono fat 2.8g; poly fat 2.5g; protein 4g; carbohydrates 34.7g; fiber 0.7g; cholesterol 24mg; iron 1.4mg; sodium 194mg; calcium 73mg.
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