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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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