Toasted Walnut-Espresso Scones


These could be your perfect scone. No, these are your perfect scones! Yes, an easy to make Toasted Walnut-Espresso flavored scone. Tender, flaky and nutty with a hint of coffee hidden throughout every bite. You’ll be in Heaven!


3 1/4 cups flour

2 tablespoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 tablespoons sugar

1 cup walnuts, toasted and chopped

1 1/2 cups half-half or milk

1 egg, beaten

4 tablespoons butter, melted

1 teaspoons vanilla

2 teaspoons espresso or instant coffee

2-3 tablespoons butter, melted


1 cup confectioners sugar

2 tablespoons butter, melted

2 tablespoons milk

1/2  teaspoon vanilla

Now Let’s Do It!

Preheat oven to 425 degrees

Arrange walnuts on a cookie sheet in a single layer. Bake 5-8 minutes, check frequently. Allow to cool then chop..

Combine in a separate bowl, half-half, egg, vanilla, melted butter (cooled) and coffee granules. Stir to completely combined, set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through sugar) in a large bowl. Add cooled, chopped walnuts and toss.

Gently stir the milk mixture into the dry mixture till just  incorporated. The mixture will be sticky and wet, do not over mix.

Turn dough onto a cookie sheet lined with parchament paper. Shape and flatten dough into a 10×10 circle. You may have to flour your hands to prevent dough sticking. Using a floured knife,  make twelve score marks in the dough, not cutting all the way through, resembling spokes of a wheel.


Bake for 15-20 minutes, or  until lightly browned.

While the scones bake, prepare the glaze. Combine the confectioners sugar,vanilla,melted butter and milk. This glaze needs to thick but pourable.

When scones are done, remove from oven and brush with 2 tablespoons of  melted butter. Using the score marks as your guide, quickly cut through the scones making twelve. Place the scones on a wire rack over a baking sheet.

Drizzle the icing over the hot scones, allowing some to dribble down the ides of each scone.

Eat warm or allow to cool completely before placing on a plate.

Thanks for stopping by!










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