| | Hazelnut Scones 2 cups of all purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 cup of sugar
1/3 cup of butter
1/2 cup of chopped blanched hazelnuts
2 large eggs, lightly beaten
1/2 cup of whipping cream
1 1/2 tablespoons of Frangelico or other hazelnut flavored liqueur
1 tablespoon of sugar
18 whole hazelnuts | |
Combine the first 4 ingredients in a large bowl, cut in the butter with pastry blender until the mixture is crumbly. Stir in the chopped hazelnuts, make a well in the center of the mixture and set aside. Combine the eggs, whipping cream and liqueur add to the dry ingredients, stirring just until moistened. Roll the dough to 3/4 inch thickness on a lightly floured surface. Cut with a 2 1/2 inch daisy shaped cutter and place on baking sheets. Sprinkle the tops evenly with 1 tablespoon of sugar and place a hazelnut in each center. Bake at 350ºF. for 15 minutes. Serve with Hazelnut whipped Cream, Lemon Honey, butter and strawberry jam. |
