Coffee Raisin Scones
1 3/4 cups All-purpose flour
2 tablespoons Sugar
2 1/2 teaspoons Baking powder
1/2 teaspoon Salt
6 tablespoons Butter or margarine
1 tablespoon Instant coffee powder
1 tablespoon Water
2 Eggs — slightly beaten
1/4 cup Milk
1 cup Grape-nuts
1/2 cup Raisins
Sugar glaze:
1/8 teaspoon Instant coffee powder
1 tablespoon Water
1/4 cup Powdered sugar
Preheat oven to 425 degrees; grease baking sheets.
Mix flour with sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Dissolve instant coffee in water; combine eggs and milk, and add coffee. Stir into flour mixture, blending well.
Add cereal and raisins. Turn dough out onto a floured surface; pat into a 12 x 4-inch rectangle. With a sharp knife, cut dough into three 4-inch squares; cut each square into 4 triangles.
Place on baking sheets and bake for 10 to 12 minutes. To prepare glaze, dissolve instant coffee in water. Add to powdered sugar and blend well. Brush over warm scones.
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