Coffee Hazelnut Scones - cooking recipe

Ingredients

1 cup hazelnuts (also known as filberts)
1 cup milk
2 tablespoons instant coffee granules
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cold, cut up
2/3 cup brown sugar, packed

Preparation

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.