Coffee Oregon Hazelnut Scones
photo by Annacia
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Serves:
-
20
ingredients
- 1 cup hazelnuts, roasted and chopped (Oregon)
- 1 cup milk
- 2 tablespoons instant coffee granules
- 2 1⁄2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 8 tablespoons butter, cold, cut up
- 1⁄3 cup brown sugar, packed
directions
- Measure milk and stir in instant coffee.
- Put flour, baking powder and salt into a large bowl; stir to mix well.
- Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
- Add sugar and hazelnuts; toss to distribute evenly.
- Stir in milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
- Scoop 1/4 cup portions of dough and place about 2 inches apart onto an ungreased cookie sheet.
- Bake at 425ºF for about 15 minutes or until the dough colors, but does not get dark brown.
- Put scones on a dish towel on a wire rack.
- Cover loosely with cloth and cool 1-2 hours before serving.
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Reviews
-
These are really outstanding! The amount that it makes is off . I wanted 6 but knew by the amounts that I'd not get that many using the requested 1/4 cup measure so I made the recipe for 10 and got 7 using scant 1/4 cups. I used skim milk, 2 tsps of espresso powder, 2 Tb of heart healthy margarine and 2 TB of canola oil and finally 2 TB of Splenda Brown Sugar. I got lovely scones with a rich but not to strong coffee flavor that developed a love affair with the hazelnuts. What a wonderful combo. Thanks Vic for this keeper. Made for Photo Tag.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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