Ingredients

• 2 tsp - instant coffee
• 3 - eggs
• 400 ml - milk
• 900 gms - plain white flour
• 1 large pint - salt
• 3 tsp - baking powder
• 170 gms - butter, cubed
• 55 gms - castor sugar
• 140 gms - walnuts, chopped coarsely
• For Coffee Icing:
• 2 tsp - instant coffee
• 450 gms - icing sugar
• To Garnish: chopped walnuts

How to Make Iced Coffee and Walnut Scones

• Preheat the oven to 250 degrees C.
• Mix the instant coffee with two tbsps of boiling water and leave it to cool.
• Sieve the flour, salt and baking powder into a large, wide bowl.
• Add butter and rub it in lightly, using your thumb and fingertips, until the mixture resembles coarse crumbs.
• Stir in sugar and walnuts.
• Make a well in the centre.
• Whisk the eggs and cooked coffee with the milk.
• Add the dry ingredients and mix it to a soft dough.
• Turn it out on a floured board.
• Make a round shape of it.
• Roll out to about 2.5 cm thick and stamp into scones with a 2 cm cutter, or cut it into wedges.
• Put onto a baking sheet and bake for 10-15 minutes until it turns golden brown on top.
• Cool it on a wire rack.
• When the scones are cool, make the coffee icing.
• Mix the coffee with 2 tbsp of boiling water.
• Sieve the icing sugar into a bowl, add the coffee.
• Stir it in enough boiling water to make a mix with the consistency of thick cream.
• Spread generously on the scones and sprinkle with a few more nuts.
• Allow to set, then serve.