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Ingredients
- 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 teaspoons 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
Details
Servings 10
Adapted from myrecipes.com
Preparation
Step 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.
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. 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. Add milk mixture, stirring just until moist (dough will be sticky).
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. Cut dough into 10 wedges; do not separate. Brush the dough with 2 teaspoons milk; sprinkle with 2 teaspoons sugar. Bake at 425° for 20 minutes or until browned. Serve warm.
207 cal, 7g fat, 31g carbs, 1g fiber, 361mg sodium
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