CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy |
|
First, Taste |
4 |
servings |
INGREDIENTS
250 |
g |
Plain or granary flour |
1 |
tb |
Baking powder |
|
|
A pinch of salt |
50 |
g |
Butter |
50 |
g |
Hazelnuts; chopped |
150 |
ml |
Milk |
INSTRUCTIONS
Preheat oven to 200C/400F/gas 6. Flour a baking tray. Sift flour, baking
powder and salt into a mixing bowl. Rub in butter until the mixture
resembles breadcrumbs. Stir in the nuts and milk, using a fork mix to a
soft dough.
On a floured surface knead very lightly and using your hands press out to a
thickness of 2.5cm. Cut out into small rounds.
Bake for 6-7 minutes or until risen and lightly browned. Cool on a wire
tray.
Cut scones in half and lightly butter, place scones butter side up on to a
large platter. Top each half with a spoonful of guacamole and sprinkle each
with a little paprika.
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