Hazelnut Scones

1/2 c cream or milk
3/4 c freshly brewed hazelnut coffee
2 tsp apple cider vinegar
1/3 c butter
1/4 c sugar, plus an extra teaspoon for sprinkling the tops (optional)
2 c all-purpose flour
2 Tbsp baking powder
1/4 tsp salt
1 c hazelnut meal
1/2 tsp cinnamon
1/2 c toasted and coarsely chopped hazelnuts

To make hazelnut meal:

Toast the hazelnuts on a baking sheet at 350 degrees for about 12 minutes. Wrap the nuts in a small kitchen towel for 2 minutes while they are still warm, then rub the nuts together so that any burnt skins come off. (The toasting and peeling method should be used for the toasted, chopped hazelnuts as well.) Transfer the nuts to a strong blender or food processor and pulse into a coarse powder. 1 1/4 cups whole hazelnuts will yield roughly 1 cup of meal.

Preheat oven to 400 degrees. Lightly grease a baking sheet.

Measure out cream and coffee, and stir in the vinegar and vanilla extract. Set aside. (Mixture will look a little curdled.)

In a large bowl, cream together the butter and sugar.

In a large mixing bowl, sift together the flour, baking powder, and salt. Add the hazelnut meal and cinnamon. Add the butter mixture in clumps (use a teaspoon or your fingers) and mix with your fingertips or a pastry knife until the mixture resembles course crumbs.

Add the coffee mixture and mix with a wooden spoon until just combined; fold in the chopped hazelnuts.

Drop by 1/4 cupfuls onto the greased cookie sheet; sprinkle with a little sugar if you like. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on the top.

NOTES
Adapted from Vegan With a Vengeance by Isa Chandra Moskowitz.
One of my favorites!
Original recipe is vegan, so vegan substitutes will work nicely in this recipe.
I like the scones best when the batter is on the wet side.
Extra delicious when split open and spread with apple butter.