| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Post fabfoo, Post to mc | 1 | servings | |
INGREDIENTS
| 1 | c | Roasted & chopped oregon hazelnuts |
| 1 | c | Milk |
| 2 | tb | Instant coffee granules |
| 2 1/2 | c | Flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 8 | tb | Cold butter; cut up |
| 1/3 | c | Packed brown sugar |
INSTRUCTIONS
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 425 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. Recipes By Oregon Hazlenuts <www.teleport.com/~nuts/index.html> Recipe by: Lisa-Fabfood By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.
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