Hazelnut Scones Three Ways

Hazelnut scones with mini-chocolate chips

Hazelnut scones with mini-chocolate chips

I threw this together because I wanted something a bit different for Thanksgiving morning, but with the variations they’re the perfect yummy scone for any time.¬† I usually make cranberry scones for Thanksgiving morning, but I had some hazelnuts on hand so decided to use them to make up a new recipe. It took two tries to get it just right. After that I went on to make this recipe without the cranberries, then — because it’s such a natural combination — I made a batch using chocolate which debuted at my Hair of the Dog Brunch this year. So here it is: plain hazelnut scones, hazelnut scones with dried cranberries, and hazelnut scones with mini-chocolate chips. Easy and delicious. ūüėÄ

Plain hazelnut scones, hot from the oven.

Plain hazelnut scones, hot from the oven.

1 1/4 cups of ground hazelnuts
1 1/4 cups flour
1Tbls baking powder
1/2 tsp salt
3 Tbls sugar
8 Tbls Smart Balance Original margarine
1/4 cup dried sweetened cranberries (optional) OR 1/4 cup mini-chocolate chips (optional)
1/2 cup milk (Silk Organic Unsweetened Soy Milk may be substituted)

Preheat oven 425.

If you don’t have access to hazelnut meal (which I’ve rarely seen), do like I do and grind hazelnuts into a meal in either a coffee grinder or food processor. The meal will be soft and fluffy so it needs to be pressed down in the measuring cup to get an accurate measure. It only takes seconds to make the small amount of meal needed for the recipe, so this extra step in scone making does not add an appreciable amount of time or effort to the preparation.

Mix dry ingredients, cut in margarine with a fork, pastry blender, or your fingers. (Then toss in dried sweetened cranberries or mini-chocolate chips if desired.) Add milk. Stir until it forms a sticky dough. Form into a dozen balls, about 2 inches in diameter, I’d guess.

Bake on ungreased cookie sheet at 425 for 15 minutes. (Your oven may vary. Scones should be slightly browned on top and done all the way through.)

While the scones are in the oven make a pot of tea or coffee. Relax. Enjoy. ūüôā

Advertisements

Games Night

Recently, we hosted a games night.  Or, should I say, a game night because Diplomacy is the only game you can play in the span of an evening.  As the rules suggest, set aside four hours for a game.  We, however, were playing for the first time and had to read the rules and play the sample game.  Fun evening, but glad we had sustenance along the way.

As you plan, plot, negotiate, and strategise (click for more Diplomacy information) the best food to have on hand is dips, breads, and spreads.  Hot meals would be far too dangerous!

A portion of our spread looked like this:

games night

We served a variety of multigrain, naan, pita, and sourdough breads; an assortment of crackers; cold vegetables for dipping, as well as broiled eggplant; and various dips and spreads.

Below are recipes for some of the food served that evening.  As usual, I am unable to give exact measurements as Boyfriend glances at a recipe and then changes everything as he goes along.  Sigh.  I will do my best.

Tabooli:

We used quinoa instead of the traditional bulgur.  Cook a cup of quinoa for ten minutes, drain, and let cool. Add:

  • Salt
  • Lemon juice
  • Extra-virgin olive oil
  • Fresh parsley
  • Diced tomato (a real tomato, not a can of)
  • Green onion
  • Mint
  • Garlic

Toss it all together and let it sit in the fridge for at least 3-4 hours before serving.

Hummus:

You will need a food processor for this one.  Blend together a can of chick peas, tahini, lemon juice, olive oil, fresh parsley, garlic, cumin, coriander, salt (we used our usual Herbamare), and anything else you can think of that will add to the flavour.  Add sparingly until the hummus tastes the way you like.

Curry Cashew Bean Cheese Spread:

This was a new one for me and it was delicious.  Once again, you will need a food processor.  Blend the cashews until they are a fine powder.  Add cooked white beans (a can will do), lemon juice, tahini, curry powder, and Herbamare until the mixture is spongy/creamy/pasty like cream cheese.

The best thing about dips, spreads, and breads is that you can still eat them the next day.¬† We made a lovely little indoor lunch¬†picnic out of our leftovers.¬† ūüôā