Coffee-Nut Scones

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 1 large eggs lightly beaten
• 2.3 cups flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 2.5 tablespoons coffee granules instant
• 0.7 cup milk 1% low-fat
• 2 teaspoons milk 1% low-fat
• 0.8 teaspoon salt 
• 0.3 cup stick margarine chilled cut into small pieces
• 0.3 cup sugar 
• 2 teaspoons sugar 
• 1 teaspoon vanilla extract 
• 3 tablespoons walnuts finely chopped

Equipment

• food processor
• bowl
• baking sheet
• oven
• knife
• blender
• microwave
• measuring cup

Directions

1. Combine 2/3 cup milk and the coffee granules in a microwave-safe bowl. Microwave at high 1 minute; stir until coffee dissolves. Cover and chill completely. Stir in vanilla and egg.
2. Preheat oven to 42
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour and the next 4 ingredients (flour through cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until the 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.
5. Add milk mixture, stirring just until moist (dough will be sticky).
6. Turn the dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.
7. Cut dough into 10 wedges; do not separate.
8. Brush the dough with 2 teaspoons milk; sprinkle with 2 teaspoons sugar.
9. Bake at 425 for 20 minutes or until browned.
10. Serve warm.