Ingredients
1 cup roasted & chopped hazelnuts (oregon, hazelnuts)
1 cup milk
2 tbsp instant coffee granules
2 1/2 cup flour
1 tbsp baking powder
1/2 tsp salt
8 tbsp cold butter, cut up
1/3 cup packed brown sugar
Directions
Measure milk and stir in 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 in milk mixture; pour into the bowl and stir with a
wooden spoon until a soft dough forms. Scoop 1/4 cup portions of
dough and place about 2 inches apart onto an ungreased cookie sheet.
Bake at 425 for 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 cloth and cool 1-2 hours before serving.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 1 batch
Coffee Oregon Hazelnut Scones Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Coffee
The History of Recipes
We can track the history of `recipes` back into antiquity, at least as far back into recorded history as early Egypt, and quite possibly further than that. In practice though, mostly, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to historians is a series of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in Roman times around 25BC a man called Apicius compiled a collection of documents describing recipes prepared by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius informs us how the ancient chefs made use of many different spices and herbs, including a few you will know for example basil, fennel and dill. Later on in the 1400s, the Crusaders brought back many foods and herbs from middle-east cuisine, including spices like basil and coriander. The introduction of these new tastes led to an outbreak in books on cookery, some of which are now in private collections. For the next few years, the powerful families of Europe competed with each other to offer the most exotic meals, and because of this the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s that cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down the recipes of their peers. By the advent of the twentieth century, cooking books were in great demand, mostly as a result of higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Coffee Oregon Hazelnut Scones recipe.
