Door County Coffee Nut Buttermilk Scones

Ingredients

Featured ingredient: Breakfast Blend Coffee 10 oz. Bag Ground

• 7 1/2 cups flour
• 1 tablespoon Baking soda
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups butter
• 2 2/4 cups buttermilk
• 1/4 cup chopped hazel nuts or walnuts
• 1/4 cup brewed Door County Coffee Breakfast Blend coffee

Instructions

1. Sift the dry ingredients together in a large mixing bowl.
2. Cut butter into small pieces (pea size) and rub into flour until crumbly.
3. Stir in nut meats (Nuts should be added before the buttermilk).
4. Combine the brewed Door County Coffee with the buttermilk.
5. Make a small well in the flour/butter mixture and slowly stir in the coffee/buttermilk.
6. Turn out onto a floured board and knead gently (too much kneading makes a tough scone).
7. Leave small chunks of butter in the dough for a flakier scone.
8. Knead just enough to form 2 rounds.
9. Cut each round into 6 triangular shapes.
10. Bake at 400F for 15-20 minutes.
11. Serve hot with favorite jam or marmalade and a cup of Door County Coffee.
12. Makes 1 dozen extra large scones.