Coffee Hazelnut Scones Recipes

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.

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.

Steps:

• Preheat oven to 400°.
• Sift flour, sugar, baking powder, salt and baking soda into a 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 Tbsp for glaze.
• Make well in center of dry ingredients; add remaining milk mixture.
• Stir just until dough forms.
• Let stand for 3 minutes.
• Turn out onto floured surface.
• Using floured hands, knead gently until dough comes together.
• Pat into 7 1/2-inch round.
• Using sharp knife, cut into 8 wedges; brush with glaze.
• Sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
• Bake scones until golden and crusty for about 20 minutes.
• Transfer to wire rack and cool slightly. Serve warm.

Steps:

• 1. In a bowl, combine flour, sugar, baking powder, salt, and cream of tartar; cut in butter until crumbly.
• 2. In a separate bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. stir in baking chips (ie. chocolate chips.)
• 3. Turn dough onto floured surface and knead 10 times. Don't over mix or knead or the dough will be tough.
• 4. Divide dough in half. Pat each portion into a 7 inch circle. Cut into 8 wedges. Separate and place on a greased or parchment lined cookie sheet.
• 5. ** If you'd like, brush each scone with the left over egg white and sprinkle lightly with sugar.
• 6. Bake in a 425 degree preheated oven for 15-18 minutes or until lightly browned. If desired, drizzle with a glaze made from powdered sugar and liquid coffee creamer.

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.

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.

Steps:

• Preheat oven to 425 degrees F.
• Spray baking sheet with nonstick cooking spray.
• Combine flour, sugar, baking powder, and salt in a mixing bowl.
• Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
• In a separate bowl, beat together eggs, milk, and 1 tbsp.
• instant coffee.
• Add to dry ingredients, mixing until just blended.
• Stir in hazelnuts.
• On a lightly floured surface, knead the dough 5-6 times, but not too much or it makes the dough tough.
• Cut the dough into three parts; cut each part into fourths.
• Pat each part into a patty or roll and place on baking sheet.
• Bake at 425 degrees F.
• for 10-12 minutes or until light golden.
• Remove from baking sheet and cool on wire rack.
• Prepare glaze by mixing 1 tbsp.
• water with 1/4 tsp.
• instant coffee; add 1/2 cup powdered sugar, stirring until well blended.
• Drizzle over scones with a spoon, adjusting consistency, if necessary with a little water or more sugar.
• Serve.

Steps:

• In a large saucepan, combine the coffee, flavoring syrup, sugar and cinnamon; heat through. Divide coffee mixture among four mugs., In a small bowl, beat cream and Nutella until thickened. Gently spoon onto tops of drinks. Serve immediately.