| 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.
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”