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READY IN:
30mins
SERVES:
20
YIELD:
20 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Measure milk and stir in instant coffee.
  2. Put flour, baking powder and salt into a large bowl, stir to mix well.
  3. Add butter and cut in with a pastry blender or rub in with fingers until the mixture looks like fine granules.
  4. Add sugar and hazelnuts; toss to distribute evenly.
  5. Stir in milk mixture,pour into the bowl and stir with a wooden spoon until a soft dough forms.
  6. Scoop 1/4 cup portions of dough and place about 2 inches apart onto an ungreased cookie sheet.
  7. Bake at 425ºF for about 15 minutes or until the dough colors, but does not get dark brown.
  8. Put scones on a dish towel on a wire rack.
  9. Cover loosely with cloth and cool 1-2 hours before serving.

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