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

�  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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