Breads : Muffins and Scones : Hazelnut Scones
Hazelnut SconesINGREDIENTS:2 cups unbleached white flour ¼ cup sugar 1½ t baking powder ½ t baking soda ¾ t salt 6 T chilled, unsalted butter, cut into 1/8 inch slices ¾ cup coarsely chopped hazelnuts, toasted (oven at 350 for 6-7 minutes) ½ cup heavy cream ¼ cup sour cream 1 large egg 1 t vanilla extract 1 T sugar DIRECTIONS: Pre-heat oven to 375. Stir together dry ingredients. Add butter pieces, working in with fingertips until mixture resembles coarse meal. Stir in hazelnuts. Whisk liquid mixture and set aside 1½ T for glazing. Add liquid mixture and stir with fork. Turn out onto floured work surface and finish forming dough. Pat/roll dough into an 8 inch round. Cut into 8 wedges. Brush with glaze and sprinkle with 1 T sugar. Transfer to two rectangular glass baking dishes. Bake until lightly brown and cooked through--approx 20 minutes. |
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Recipe Submitted By: Taylor House, a gracious sixteen room Victorian home in Boston’s Jamaica Plain section, was built around 1853 for George W. Taylor, an international merchant head-quartered in Boston. It is situate...
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