Zutaten für Coffee Oregon Hazelnut Scones
- 1 cup toasted, chopped Dundee hazelnuts
- 1 cup milk
- Instant Coffee Granules
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- Brown Sugar
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Zubereitung von Coffee Oregon Hazelnut Scones
- In a small bowl, dissolve 1 tablespoon instant coffee granules in 1 cup milk. Set aside.
- Whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a large bowl.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup granulated sugar and 1 cup toasted, chopped Dundee hazelnuts.
- Gently toss to combine the dry ingredients.
- Gradually add the coffee milk mixture, stirring with a wooden spoon until a soft dough forms. Do not overmix.
- Scoop 1/4 cup portions of dough onto an ungreased baking sheet, leaving about 2 inches between each scone.
- Bake at 425°F (220°C) for 12-15 minutes, or until golden brown.
- Transfer the scones to a wire rack to cool completely. Cover loosely with a cloth.
- Enjoy your warm, delicious Coffee Oregon Hazelnut Scones after they have cooled for at least 1-2 hours to allow the flavors to fully develop.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
15g
Fat
17g
Carbs
5g
