Coffeehazelnutscones Recipes

HAZELNUT COFFEE

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.

COFFEE HAZELNUT SCONES

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.

HAZELNUT SCONES

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 CHOCOLATE CHIP SCONES

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.

HAZELNUT 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.

HAZELNUT-COFFEE CARAMELS

Steps:

• Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Butter foil that lines bottom and sides of pan. Sprinkle hazelnuts in pan.
• In heavy 3-quart saucepan, heat butter, brown sugar, corn syrup, dry coffee, hazelnut syrup and milk to boiling. Cook over medium heat, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Pour into pan. Cool completely, about 2 hours.
• Remove mixture from pan, using foil edges to lift. Cut into 8 rows by 6 rows, separating caramels as they are cut. Garnish with coffee beans. Wrap pieces individually in plastic wrap or waxed paper.