| 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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