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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.

Oregon Hazelnuts

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