• Cut through the circle of dough, but be careful not to separate the wedges-this will allow the wedges to bake as one large scone. The results will be scones much moister than those baked separately.
  • 2/3 cup 1% low-fat milk
  • 2 1/2 tablespoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 2 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chilled butter or stick margarine, cut into small pieces
  • 3 tablespoons finely chopped walnuts
  • Cooking spray
  • 2 teaspoons 1% low-fat milk
  • 2 teaspoons sugar

1. Combine 2/3 cup milk and coffee granules in a microwave-safe bowl. Microwave on HIGH for one minute, and stir until coffee dissolves. Cover and chill completely. Stir in vanilla and egg. 2. Preheat oven to 425°. 3. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and cinnamon in a bowl, and cut in butter pastry blender or 2 knives until mixture resembles coarse meal. (The flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Stir in walnuts. Add milk mixture, stirring just until moist (dough will be sticky). 4. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat the dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut the dough into 10 wedges; do not separate. Brush the dough with 2 teaspoons milk, and sprinkle with 2 teaspoons sugar. Bake at 425° for 20 minutes or until lightly browned. Serve warm.