Raspberry Hazelnut Scones 1989 Recipes

RASPBERRY HAZELNUT SCONES 1989

Steps:

• Mix all dry ingredients together.
• Blend in butter and buttermilk.
• Mix just until blended.
• Fold in hazelnuts.
• Stir in lightly raspberries.
• Drop by spoonfuls onto a greased baking sheet or parchment lined.
• Bake 350 degrees F 20 minutes until golden.

HAZELNUT SCONES

Steps:

• 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.

RASPBERRY-HAZELNUT SCONES

Steps:

• Combine flour, sugar, baking powder, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 3/4 cup cream. Blend, using on/off turns, just until dough comes together. Turn dough out onto lightly floured surface. Sprinkle with 1/2 cup nuts. Gently knead with 4 or 5 turns to mix in nuts. Divide dough into 4 equal pieces; shape each into ball. Press out each to 6-inch round (about 1/4 inch thick). Spread preserves over 2 rounds, leaving 1/2-inch plain border. Place 1 plain dough round atop each preserve-covered round; seal edges. (Can be made 1 day ahead. Wrap in plastic and chill.)
• Preheat oven to 400°F. Butter large baking sheet. Place rounds on work surface. Brush each with 1 tablespoon remaining cream; sprinkle with remaining 1/4 cup nuts, dividing equally and pressing to adhere. Using large knife, cut each round into 6 wedges. Arrange wedges on prepared sheet, spacing 1 inch apart. Bake scones until puffed and deep golden, about 16 minutes. Transfer to platter or napkin-lined basket. Serve warm or at room temperature.