Coffee oregon hazelnut scones

1 Batch

Ingredients

Quantity Ingredient
1 cup Roasted & chopped hazelnuts (Oregon hazelnuts)
1 cup Milk
2 tablespoons Instant coffee granules
2½ cup Flour
1 tablespoon Baking powder
½ teaspoon Salt
8 tablespoons Cold butter, cut up
⅓ cup Packed brown sugar

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 ¼ cup portions of dough and place about 2 inches apart onto an ungreased cookie sheet.

Bake at 425 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.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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