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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 14 |
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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. Ingredients:
1 cup hazelnuts (also known as filberts) |
1 cup milk |
2 tablespoons instant coffee granules |
2 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
8 tablespoons unsalted butter, cold, cut up |
2/3 cup brown sugar, packed |
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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