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Hazelnut Scones Veg HT CBF 35mins
Makes 8 Wedges
Hot
Vegetarian Nuts Fruit Pastries teatime
Baked Fayre
Ingredients: 225g/8oz Plain Flour 4 teasp Sugar 2 teasp Baking Powder ½ teasp Ground Nutmeg A pinch of salt 50g/2oz Butter 1 tbsp Hazelnut Oil 75g/3oz Chopped Hazelnuts The grated zest of 1 Orange 60ml/2fl.oz. Milk 2 Eggs, beaten Instructions 1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a baking
tray.
2. In a large mixing bowl, combine
flour, sugar, baking powder, nutmeg and salt. Add the butter and oil and rub
into the flour mixture with your fingertips until it resembles breadcrumbs.
3. Using a knife, stir in the
hazelnuts and orange zest and
mix until evenly distributed. Add the eggs and milk and stir with a knife
until mixture is well blended. The dough should be a little stiff and
slightly wet. Add a little more milk if necessary but if the mixture becomes too wet, just add a little more
flour.
4. Turn the dough onto a lightly floured surface, turning to coat all
dough surfaces with
flour and knead gently about 15-20 times.
5. Divide dough into two equal portions, patting each piece into a circle
at least 2.5cm/1 inch thick. Do not use a rolling pin.
6. Cut each circle into four wedges using a sharp knife which has been coated with flour and place wedges on the baking sheet. Bake for 15-20 minutes, or until golden. Serve immediately.
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