Yield: 4 servings
|250 grams||Plain or granary flour|
|1 tablespoon||Baking powder|
|\N \N||A pinch of salt|
|50 grams||Hazelnuts; chopped|
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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