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1
Heat oven to 350 degrees F.
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2
Put hazelnuts in a baking pan with sides and bake for 15-20 minutes, shaking the pan once or twice, until the skins split and the nuts are lightly browned.
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3
Pour the nuts into a dish towel; gather the towel around the nuts and rub them hard through the towel for a minute or so to loosen the skins.
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4
Pick out the nuts and coarsely chop in a food processor or by hand with a chef's knife.
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5
Turn oven up to 425 degrees F.
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6
While the nuts are toasting, measure milk and stir in the instant coffee.
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7
Put flour, baking powder and salt into a large bowl; stir to mix well.
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8
Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
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9
Add sugar and hazelnuts; toss to distribute evenly.
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10
Stir milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
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11
Scoop 1/4 cupfuls of dough and place about 2-inches apart onto an ungreased cookie sheet.
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12
Bake about 15 minutes or until the dough colors but does not get dark brown.
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13
Put scones on a dish towel on a wire rack; cover loosely with the cloth and let cool 1 to 2 hours before serving.
