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Hazelnut Scones� Veg��� HT��� CBF� 35mins

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Makes 8 Wedges��� � Hot��� Vegetarian� Nuts� Fruit� Pastries� teatime� Baked Fayre

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Ingredients:

225g/8oz Plain Flour

4 teasp Sugar

2 teasp Baking Powder

� �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

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Instructions

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1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a baking tray.

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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.

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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.

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4. Turn the dough onto a lightly floured surface, turning to coat all dough surfaces with flour and knead gently about 15-20 times.

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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.

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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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�More Biscuit/Cookies & Pastries Recipes

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