Coffee Hazelnut Scones

I found this recipe in Biscuits and Scones by Elizabeth Alston. It sounds really good and I hope to try it soon.

• Ready In: 1 hr
• Serves: 14

Ingredients

• 1  cup hazelnuts (also known as filberts)
• 1  cup milk
• 2  tablespoons instant coffee granules
• 2 1⁄2 cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 8  tablespoons unsalted butter, cold, cut up
• 2⁄3 cup brown sugar, packed

Directions

1. Heat oven to 350 degrees F.
2. 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.
3. 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.
4. Pick out the nuts and coarsely chop in a food processor or by hand with a chef's knife.
5. Turn oven up to 425 degrees F.
6. While the nuts are toasting, measure milk and stir in the instant coffee.
7. Put flour, baking powder and salt into a large bowl; stir to mix well.
8. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
9. Add sugar and hazelnuts; toss to distribute evenly.
10. Stir milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
11. Scoop 1/4 cupfuls of dough and place about 2-inches apart onto an ungreased cookie sheet.
12. Bake about 15 minutes or until the dough colors but does not get dark brown.
13. Put scones on a dish towel on a wire rack; cover loosely with the cloth and let cool 1 to 2 hours before serving.