Coffee Oregon Hazelnut Scones Recipes

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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.

HAZELNUT SCONES



Hazelnut Scones image

Categories     Bread     Breakfast     Brunch     Bake     Vegetarian     Fall     Hazelnut     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 11

2 cups all purpose flour
1/4 cup plus 1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
3/4 cup hazelnuts (about 3 1/2 ounces), toasted, husked, coarsely chopped
1/2 cup whole milk
1/4 cup sour cream
1 large egg
1/2 teaspoon vanilla extract

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.

HAZELNUT SCONES



Hazelnut Scones image

Make and share this Hazelnut Scones recipe from Food.com.

Provided by Ashley U

Categories     Scones

Time 40m

Yield 8 scones

Number Of Ingredients 12

2 cups flour
1/4 cup sugar
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled butter, cut into 1/4-inch pieces
3/4 cup toasted hazelnuts, husked, coarsely chopped
1/2 cup whole milk
1/4 cup sour cream
1 large egg
1/2 teaspoon vanilla extract

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.

HAZELNUT CHIP SCONES



Hazelnut Chip Scones image

"When I made a friend's scone recipe, I didn't have enough milk, so I substituted hazelnut-flavored nondairy creamer and added chocolate chips," relates Elisa Lochridge from Beaverton, Oregon. "Everyone loved them!"

Provided by Taste of Home

Time 35m

Yield 16 scones.

Number Of Ingredients 16

4 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
3/4 cup cold butter
1 egg, separated
1-1/2 cups refrigerated hazelnut nondairy creamer or half-and-half cream
1-1/2 cups semisweet chocolate chips
Additional sugar
SPICED BUTTER:
1/2 cup butter, softened
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 399 calories, Fat 22g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 333mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

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