Mini hazelnut scones

Yield: 4 servings

Measure Ingredient
250 grams Plain or granary flour
1 tablespoon Baking powder
\N \N A pinch of salt
50 grams Butter
50 grams Hazelnuts; chopped
150 millilitres Milk

Preheat oven to 200C/400F/gas 6. Flour a baking tray. Sift flour, baking powder and salt into a mixing bowl. Rub in butter until the mixture resembles breadcrumbs. Stir in the nuts and milk, using a fork mix to a soft dough.

On a floured surface knead very lightly and using your hands press out to a thickness of 2.5cm. Cut out into small rounds.

Bake for 6-7 minutes or until risen and lightly browned. Cool on a wire tray.

Cut scones in half and lightly butter, place scones butter side up on to a large platter. Top each half with a spoonful of guacamole and sprinkle each with a little paprika.

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Carlton Food Network

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