Recipe by: Maxwell House Coffee
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.