COFFEE HAZELNUT SCONES
I found this recipe in Biscuits and Scones by Elizabeth Alston. It sounds really good and I hope to try it soon.
Provided by lazyme
Categories Scones
Time 1h
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- 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.
- 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.
- Pick out the nuts and coarsely chop in a food processor or by hand with a chef's knife.
- Turn oven up to 425 degrees F.
- While the nuts are toasting, measure milk and stir in the 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 milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
- Scoop 1/4 cupfuls of dough and place about 2-inches apart onto an ungreased cookie sheet.
- Bake 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 the cloth and let cool 1 to 2 hours before serving.
COFFEE OREGON HAZELNUT SCONES
These scones from the Dundee Hazelnuts & The Oregon Hazelnut Industry, look really good. I hope to try them soon.
Provided by lazyme
Categories Scones
Time 2h20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- 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.
HAZELNUT SCONES
Make and share this Hazelnut Scones recipe from Food.com.
Provided by Ashley U
Categories Scones
Time 40m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
- Add butter; rub in with fingertips until mixture resembles coarse meal.
- Stir in nuts.
- Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 Tbsp for glaze.
- Make well in center of dry ingredients; add remaining milk mixture.
- Stir just until dough forms.
- Let stand for 3 minutes.
- Turn out onto floured surface.
- Using floured hands, knead gently until dough comes together.
- Pat into 7 1/2-inch round.
- Using sharp knife, cut into 8 wedges; brush with glaze.
- Sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
- Bake scones until golden and crusty for about 20 minutes.
- Transfer to wire rack and cool slightly. Serve warm.
HAZELNUT SCONES
Categories Bread Breakfast Brunch Bake Vegetarian Fall Hazelnut Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter baking sheet. Sift flour, 1/4 cup sugar, baking powder, salt and baking soda into large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in nuts. Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 tablespoons for glaze. Make well in center of dry ingredients; add remaining milk mixture. Stir just until dough forms. Let stand 3 minutes. Turn out onto floured surface. Using floured hands, knead gently until dough comes together, about 5 turns. Pat into 7 1/2-inch round. Using sharp knife, cut into 8 wedges; brush with glaze. Sprinkle with 1 tablespoon sugar.
- Transfer wedges to baking sheet, spacing apart. Bake scones until golden and crusty, about 20 minutes. Transfer to rack and cool slightly. Serve warm.
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