Hazel­nut Scones

Natural Solutions - - Food Matters | -

½ cup unsweet­ened al­mond milk (or pre­ferred

nondairy milk) 2 tea­spoons ap­ple cider vine­gar 1/3 cup re­fined co­conut oil ¼ cup sugar, plus an ex­tra tea­spoon for sprin­kling

on the tops (op­tional) 3 cups all-pur­pose flour 2 ta­ble­spoons bak­ing pow­der ¼ tea­spoon salt ½ tea­spoon fresh nut­meg, grated ¾ cup freshly brewed hazel­nut cof­fee, cooled 1 tea­spoon pure vanilla ex­tract ½ cup toasted and coarsely chopped hazel­nuts Ground hazel­nuts give th­ese scones a rich tex­ture. A touch of freshly brewed hazel­nut cof­fee el­e­vates them to hazel­nut heaven, and the chopped hazel­nuts are the ic­ing on the cake (or the hazel­nuts on the scone, as the case may be). The scones taste great warm, topped with co­conut oil and ap­ple but­ter. Try brew­ing a whole pot of the hazel­nut cof­fee and cool­ing the rest to have iced hazel­nut cof­fee along­side your scones.

Pre­heat the oven to 400 de­grees. Lightly grease a cookie sheet. In a mea­sur­ing cup, stir to­gether the milk and vine­gar. Set aside to cur­dle. In a large bowl, cream to­gether the co­conut oil and sugar. In a large mix­ing bowl, sift to­gether the flour, bak­ing pow­der, and salt. Mix in the nut­meg. Add the short­en­ing mix­ture in clumps (use a tea­spoon or your fingers) and mix with your fin­ger­tips or a pas­try knife un­til the mix­ture re­sem­bles coarse crumbs. Add the milk mix­ture, cof­fee, and vanilla and mix with a wooden spoon un­til just com­bined; fold in the chopped hazel­nuts. The dough should be clumpy and dry; if there is still a light dust­ing of flour, that’s okay. Drop ¼ cup mix­ture each onto the pre­pared cookie sheet; sprin­kle with a lit­tle sugar if you like. Bake for 12 to 15 min­utes, un­til slightly browned on the bot­tom and firm on the top.

Toast the hazel­nuts on a bak­ing sheet at 350 de­grees for about 12 min­utes, toss­ing oc­ca­sion­ally. Wrap the nuts in a kitchen towel for 2 min­utes while they are still warm, then rub the nuts to­gether so that any burnt skins come off. Chop care­fully on a cut­ting board so that they don’t roll all over the place, or use a food pro­ces­sor fit with a metal blade to chop them. Source: Ve­gan with a Vengeance by Isa Chan­dra Moskowitz. Reprinted cour­tesy of Da Capo Life­long Books.

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