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Coffee Hazelnut Scones

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“I found this recipe in Biscuits and Scones by Elizabeth Alston. It sounds really good and I hope to try it soon.”
READY IN:
1hr
SERVES:
14
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F.
  2. Put hazelnuts in a baking pan with sides and bake for 15-20 minutes, shaking the pan once or twice, until the skins split and the nuts are lightly browned.
  3. Pour the nuts into a dish towel; gather the towel around the nuts and rub them hard through the towel for a minute or so to loosen the skins.
  4. Pick out the nuts and coarsely chop in a food processor or by hand with a chef's knife.
  5. Turn oven up to 425 degrees F.
  6. While the nuts are toasting, measure milk and stir in the instant coffee.
  7. Put flour, baking powder and salt into a large bowl; stir to mix well.
  8. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
  9. Add sugar and hazelnuts; toss to distribute evenly.
  10. Stir milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
  11. Scoop 1/4 cupfuls of dough and place about 2-inches apart onto an ungreased cookie sheet.
  12. Bake about 15 minutes or until the dough colors but does not get dark brown.
  13. Put scones on a dish towel on a wire rack; cover loosely with the cloth and let cool 1 to 2 hours before serving.

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