FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
1 cup roasted & chopped Oregon hazelnuts
1 cup milk
2 tablespoons instant coffee granules
2-1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold butter, cut up
1/3 cup packed brown sugar
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.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.