The texture of these scones is really outstanding. They are incredibly light and and have a great flakiness in the crust. I made a half recipe which wanted 1 1/4 cups of flour, I used 3/4 cup of whole wheat and 1/2 cup of white. For sugar I used 1 tbsp of Splenda Brown Blend and made up the rest with regular Splenda and I used a heart healthy margarine for the butter and skim milk. The coffee and hazelnuts are a great combo that I love. I did roast the raw nuts as per the recipe and it actually gave them a softer texture as well as a mellowness that is very enjoyable. Do use the best quality of instant coffee that you can here, the flavor does come through and this recipe is worth it. This is the first time I have made drop scones and they turned out very well indeed. Thanks for posting this Vic!