Iced Coffee and Walnut Scones

Recipe by
Total Time:
45-60 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 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.