Time 1h Yield 14 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 350 degrees F. Put hazelnuts in a baking pan with sides and bake for 15-20 minutes, shaking the pan once or twice, until the skins split and the nuts are lightly browned. Pour the nuts into a dish towel; gather the towel around the nuts and rub them hard through the towel for a minute or so to loosen the skins. Pick out the nuts and coarsely chop in a food processor or by hand with a chef’s knife. Turn oven up to 425 degrees F. While the nuts are toasting, measure milk and stir in the 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 milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms. Scoop 1/4 cupfuls of dough and place about 2-inches apart onto an ungreased cookie sheet. Bake 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 the cloth and let cool 1 to 2 hours before serving.
Time 2h20m Yield 20 serving(s) Number Of Ingredients 8 Steps:
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 425ºF 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.
Yield Makes 8 Number Of Ingredients 11 Steps:
Preheat oven to 400°F. Butter baking sheet. Sift flour, 1/4 cup sugar, baking powder, salt and baking soda into large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in nuts. Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 tablespoons for glaze. Make well in center of dry ingredients; add remaining milk mixture. Stir just until dough forms. Let stand 3 minutes. Turn out onto floured surface. Using floured hands, knead gently until dough comes together, about 5 turns. Pat into 7 1/2-inch round. Using sharp knife, cut into 8 wedges; brush with glaze. Sprinkle with 1 tablespoon sugar. Transfer wedges to baking sheet, spacing apart. Bake scones until golden and crusty, about 20 minutes. Transfer to rack and cool slightly. Serve warm.
Time 35m Yield 16 scones. Number Of Ingredients 16 Steps:
In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut into eight wedges. Separate wedges and place on greased baking sheets., Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425° for 15-18 minutes or until golden brown. Meanwhile, in a small bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones.
Time 1h Yield 8 Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts. Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes. Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet. Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone. Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack. Stir confectioners’ sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.
Time 35m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter. Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar. Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.
More about “coffee hazelnut scones recipes”
Time 35m Yield 8 scones. Number Of Ingredients 11 Steps:
Preheat oven to 400°. Whisk together first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts., Turn onto a lightly floured surface; knead gently 8 times. Pat dough into a 6-in. circle. Cut into 8 wedges; place on a greased baking sheet. Bake until golden brown, 15-20 minutes. Serve warm.
