Vanilla Hazelnut Latte Scones

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A tall double shot vanilla hazelnut non-fat latte.

Do you have Starbucks performance anxiety?  I do. I can't tell you how many times I've stood on one of those lines, inching towards the front, rehearsing my order with each shuffle of my feet...imagining it flowing effortlessly from my lips, only to finally reach the counter and become a blithering stuttering idiot. 

I've discovered the only way to combat this for sure is to picture the Baristas in their underwear.  Works every time.

Sometimes I give myself a break from all that stress and whip up some of these lovely little latte scones. The espresso powder is my latest obsession,  It worked so well in my Espresso Hazelnut Cookies and my Coffee Walnut and Hazelnut Cake that it was only a matter of time before I got around to scones.  One tablespoon of the powder, dissolved in one tablespoon of hot water and you've made yourself an extract that infuses the dough with a delicious espresso flavor.  I also love how it tints the scones a warm coffee color.

Vanilla Hazelnut Latte Scones

Oven to 400
1 3/4 cup flour
1 cup hazelnut flour (or finely ground hazelnuts)
1/4 cup sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
6 Tbsp cold butter, cut in chunks
1 egg
1/2 -2/3 cups buttermilk 
1 Tbsp espresso powder dissolved in 1 Tbsp hot water
1 tsp vanilla extract
for the glaze:
1 1/2 cups confectioner's sugar
1 tsp vanilla extract
seeds of 1/2 vanilla bean
milk to thin

• In the bowl of a food processor put the dry ingredients and pulse to combine.
• Add in the chunks of cold butter and pulse several times until the mixture is crumbly.
• Beat the egg lightly in a measuring cup, add the extracts and then the buttermilk until it just reaches the 8oz mark.  Blend it together.
• While the machine is running pour the liquid in in a steady stream until the dough comes together.  It will be wet, but if it seems really wet, you can add a little more flour.
• Turn the wet dough out onto a floured surface and lightly pat into a 9 inch round.  You can turn it around once in the flour if it's really wet. 
• Cut the disk into 6 triangles or cut the scones with a biscuit or cookie cutter and transfer them to a parchment or silpat lined baking pan.
• Bake for about 15 minutes until risen and lightly browned.
• Cool on a rack.
• For the glaze, add the vanilla seeds, vanilla and just a tablespoon of milk to the sugar and stir well.  Add more milk a teaspoon at a time until you have a thick glaze.
• When the scones are completely cool, dip them in the glaze, hold them upside down for a few seconds, and then turn over and set to dry.

How's that?  A nice vanilla hazelnut latte without the sweaty palms.