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Coffee Oregon Hazelnut Scones

Ingredients
 

1 cup roasted & chopped hazelnuts (oregon, hazelnuts)
1 cup milk
2 tbsp instant coffee granules
2 1/2 cup flour
1 tbsp baking powder
1/2 tsp salt
8 tbsp cold butter, cut up
1/3 cup packed brown sugar




 
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Preparation
 
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.

* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board

 

 
Servings: 1

 

 

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