Servings: 20
Yield: 20 scones
Categories: Dundee Hazelnuts, Oregon Hazelnut Industry, Scones
1 cup roasted and chopped Oregon hazelnuts
1 cup milk
2 tablespoons instant coffee granules
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold butter, cut up
1/3 cup packed brown sugar
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.
Yield: 20 scones
Categories: Dundee Hazelnuts, Oregon Hazelnut Industry, Scones
1 cup roasted and chopped Oregon hazelnuts
1 cup milk
2 tablespoons instant coffee granules
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold butter, cut up
1/3 cup packed brown sugar
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.
0 comments:
Post a Comment