Hazelnut Scones

Author: Canadian Living

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: September 2008

Ingredients

  • 1/4 cup hazelnut
  • 1/4 cup granulated sugar
  • 1 cup hazelnut
  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla

Method

In food processor, finely grind 1/4 cup (50 mL) hazelnuts and sugar. Reserve 1 tbsp (15 mL) for topping. Set remainder aside.

On large baking sheet, bake 1 cup(250 mL) hazelnuts in 350°F (180°C) oven until golden and fragrant, 8 to 10 minutes. Transfer to tea towel; rub to remove skins. Let cool; coarsely chop.

In large bowl, whisk flour; hazelnut mixture, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter, until in coarse crumbs.

In small bowl, whisk together buttermilk, egg and vanilla; add to flour mixture. Sprinkle with chopped hazelnuts. Stir with fork to make soft dough. Press into ball.

Turn out onto lightly floured surface; knead gently 10 times. Place on parchment paper–lined baking sheet. Pat into 1/2-inch (1 cm) thick round. Cut into 12 wedges. Do not separate. Sprinkle with reserved hazelnut sugar. Bake in centre of 400°F (200°C) oven for 18 to 20 minutes or until golden. Let cool on rack.

Nutritional facts Per scone: about

  • Sodium 289 mg
  • Protein 6 g
  • Calories 277.0
  • Total fat 17 g
  • Cholesterol 37 mg
  • Saturated fat 6 g
  • Total carbohydrate 26 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Hazelnut Scones

Login