Coffee Oregon Hazelnut Scones Recipe
Servings: 1
Ingredients
- 1 c. Roasted & minced oregon hazelnuts
- 1 c. Lowfat milk
- 2 Tbsp. Instant coffee granules
- 2 1/2 c. Flour
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 8 Tbsp. Cool butter, cut up
- 1/3 c. Packed brown sugar
Directions
- Measure lowfat milk and stir in instant coffee. Put flour, baking pwdr and salt into a large bowl; stir to mix well. Add in butter and cut in with a pastry blender or possibly rub in with your fingers till the mix looks like fine granules. Add in sugar and hazelnuts; toss to distribute proportionately. Stir in lowfat milk mix; pour into the bowl and stir with a wooden spoon till a soft dough forms. Scoop 1/4 c. portions of dough and place about 2 inches apart onto an ungreased cookie sheet.
- Bake at 425 for about 15 min or possibly till the dough colors, but does not get dark brown. Put scones on a dish towel on a wire rack. Cover loosely with cloth and cold 1-2 hrs before serving.
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