These scones are a delightful treat, combining the warm flavors of cinnamon and coffee with the crunch of nuts.
Combine the flour, cinnamon, and Splenda in a large mixing bowl.
Mixing the dry ingredients thoroughly ensures an even distribution of flavors.
Cut the margarine into small pieces and blend it into the dry mixture using a pastry blender until it resembles coarse crumbs.
Using cold margarine helps create a flaky texture in the scones.
In a separate bowl, whisk together the eggs, coffee, and milk.
Ensure the coffee is cooled to avoid cooking the eggs.
Gradually add the wet mixture to the dry mixture, stirring until a soft dough forms.
Avoid overmixing to keep the scones tender.
Gently fold in the raisins, pecans, and walnuts.
Coating the raisins and nuts in a bit of flour can help distribute them evenly.
Turn the dough out onto a floured surface and pat it into a circle about 1/2 inch thick.
Use a light touch to avoid compressing the dough.
Cut out rounds using a floured biscuit cutter and place them on a greased baking sheet.
Flouring the cutter prevents the dough from sticking.
Brush the tops of the scones with milk and sprinkle with sugar.
This step adds a golden color and a touch of sweetness to the scones.
Bake in a preheated 400°F oven for 12-15 minutes or until golden brown.
Check the scones a minute or two before the end of the baking time to avoid overbaking.
Serve warm with your favorite spread or enjoy as is.
Pair with a cup of coffee or tea for a delightful treat.
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