Coffee and Walnut Scones
Source of Recipe
www.cookingisfun.ie/letters/ballymaloebreadbook13oct.htm
* Exported from MasterCook *
Coffee and Walnut Scones
Recipe By :The Ballymaloe Bread Book by Tim Allen
Serving Size : 16 Preparation Time :0:00
Categories : Biscuits Scones {Posted}
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound all-purpose flour
3 teaspoons baking powder
1 pinch salt
1 ounce castor sugar (fine sugar)
3 ounces butter -- chilled
2 1/2 ounces walnuts -- coarsely chopped
2 medium eggs
6 ounces milk -- (fresh)
1 tablespoon liquid coffee essence (cold) -- (1-2)
COFFEE ICING:
7 1/2 ounces icing sugar
1 tablespoon liquid coffee essence
2 tablespoons boiling water
Fully preheat the oven 475F.
In a large wide plastic mixing bowl sieve the flour baking powder and salt together. Add in the castor sugar. Cut the chilled butter in to cubes. Rub the butter into the dry ingredients. Mix in the chopped walnuts. Make a well in the centre.
In a measuring jug break the eggs and whisk lightly, add the coffee essence and the milk bringing the liquid measurement up to the 10 oz mark. Pour nearly all of the milk and egg mixture into the flour.
Using one hand with the fingers open and stiff, mix in a full circle drawing in the flour from the sides of the bowl, adding more milk if necessary. Bring gently together into a soft dough.
Turn the dough out onto a floured work surface. Pat lightly, just enough to bring together.
Gently roll the scone dough into a rectangle about 3/4 inch high.
With a metal dough cutter lightly dusted with flour cut the scone dough into about 16 scones, 1.5x1.5-inches.
Place the scones on to a lightly floured baking sheet. Put in to your preheated oven for 5 minutes then turn down the heat to 450 degrees for a further 5 - 10 minutes. Cool on a wire rack.
While the scones are cooling make the coffee icing, sieve the icing sugar into a medium size mixing bowl. Add in the coffee essence and whisk in the boiling water a tablespoon at a time.
How thick a consistency you want the icing to be is very much down to personal preference, but if is generally best if not too runny. When the scones have cooled spread the top of each scone generously with the icing.
[Cool Brew Coffee or Camps Coffee Essence - Cold brewed, concentrated, liquid coffee essence; used for iced coffee ]
Cuisine:
"Irish"
Source:
"Darina and Tim Allen, Ballymaloe Cookery School, Ireland"
S(Newsletter):
"www.cookingisfun.ie/letters/ballymaloebreadbook13oct.htm"
Yield:
"16 pieces"
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Per Serving (excluding unknown items): 243 Calories; 8g Fat (29.7% calories from fat); 5g Protein; 38g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 158mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : Theses are a really quick and easy scone to serve with afternoon tea. Instead of baking a cake these scones can be ready from start to finish in under half an hour. As everyone is getting busier all the time these days it is great to have a few staple recipes that can be made with very little effort and even less time. So no excuse for not baking.
Nutr. Assoc. : 0 0 0 1440 0 0 0 0 402 0 0 402 0
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