Hazelnut Scones

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Yield: 8scones
  • Ingredients

  • 2cupsflour
  • 1/4 cupsugar
  • 1tablespoonsugar
  • 1 1/2 teaspoonsbaking powder
  • 3/4 teaspoonsalt
  • 1/2 teaspoonbaking soda
  • 6tablespoonschilled butter, cut into 1/4-inch pieces
  • 3/4 cuptoasted hazelnuts, husked, coarsely chopped
  • 1/2 cupwhole milk
  • 1/4 cupsour cream
  • 1largeegg
  • 1/2 teaspoonvanilla extract
  • Directions

  • Preheat oven to 400°.
  • Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
  • Add butter; rub in with fingertips until mixture resembles coarse meal.
  • Stir in nuts.
  • Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 Tbsp for glaze.
  • Make well in center of dry ingredients; add remaining milk mixture.
  • Stir just until dough forms.
  • Let stand for 3 minutes.
  • Turn out onto floured surface.
  • Using floured hands, knead gently until dough comes together.
  • Pat into 7 1/2-inch round.
  • Using sharp knife, cut into 8 wedges; brush with glaze.
  • Sprinkle with sugar.Transfer wedges to baking sheet spacing apart.
  • Bake scones until golden and crusty for about 20 minutes.
  • Transfer to wire rack and cool slightly.Serve warm.
  • Reviews

  • “Marvelous scones. As a diabetic I needed to trim the fats and sugar. I used Splenda for all of the sugar except for the light sprinkling on top. I replaced the butter with 1/2 the ask for amount of a heart healthy margarine and the other half was applesauce. I used skim milk and fat free sour cream. They turned out light and tender inside with a wonderful crisped top. I enjoyed mine with a cup of Darjeeling tea. This is a recipe that I will use again!”

  • “I really wanted to make scones but all I had in the cupboard was almonds, so I substituted along with 1/2 teaspoon of almond extract and they turned out great. Can’t wait to try them with hazelnuts (and maybe some dried cranberries) next time.Easy and tasty recipe.”

  • “Very good recipe.Scones are light & nutty.Enjoyed immensely.Looking forward to adapting.”

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