Best Coffee Hazelnut Scones Recipes

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COFFEE HAZELNUT SCONES



Coffee Hazelnut Scones image

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

Provided by lazyme

Categories     Scones

Time 1h

Yield 14 serving(s)

Number Of Ingredients 8

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

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.

COFFEE OREGON HAZELNUT SCONES



Coffee Oregon Hazelnut Scones image

These scones from the Dundee Hazelnuts & The Oregon Hazelnut Industry, look really good. I hope to try them soon.

Provided by lazyme

Categories     Scones

Time 2h20m

Yield 20 serving(s)

Number Of Ingredients 8

1 cup hazelnuts, roasted and chopped (Oregon)
1 cup milk
2 tablespoons instant coffee granules
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons butter, cold, cut up
1/3 cup brown sugar, packed

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.

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