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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 18 |
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I have shared this elsewhere, but thought to put it here too :) This scone recipe is one I developed after a long hunt for a specific recipe, I could not find what I was looking for, (and one night, lacking certain ingredients for some of the different recipes out there, I decided to flub my way through to cure an awful scone craving) I often use the grandmothers method in my baking, sometimes the dough is too wet, it needs more flour, Sometimes it needs a little more milk, use your best judgment :) Ingredients:
2c. flour |
1/4 c. sugar |
2 1/2 tsp baking powder |
1/4 tsp cinnamon |
1/2 c. toasted hazelnuts |
5 tsp. butter, cold |
1/2 c. milk |
2 eggs |
1/2 tsp salt |
Directions:
1. Preheat oven to 425 F, Combine Dry ingredients and mix until blended.
2. Cut in butter until it looks like little peas, Stir in hazelnuts.
3. Beat eggs in a small cup, add milk and beat again till well blended.
4. Stir in until doughy and turn out onto floured surface when it appears able to be handled well.
5. Knead just until the dough becomes soft, do not over knead or scones will be kind of tough.
6. Roll dough into a ball, and flatten out till its about an inch thick, Place either into a cake pan, or onto a cookie sheet, cutting the rounded dough into 8 wedges, and bake for 10-12 minutes.*** or until a butter knife or toothpick comes out clean.
7. NOTE: Scones should have a biscuit type of texture, kind of dry.
8. This recipe should come out slightly sweet, but not TOO sweet. *I never follow the 1/4 tsp. rule with cinnamon, I'm a cinnamon freak, and just sift until it looks like there is enough :)
9. ** Other nuts may be used, I cant recommend using peanuts though, and walnuts might work, but don't usually hold up for texture.
10. ***Cooking times may vary due to oven/altitude yadda yadda yadda....
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