Hazelnut Scones

By The Canadian Living Test Kitchen

Tested till perfect

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Hazelnut Scones

This recipe makes 12 servings

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Nutritional Info

Per scone: about -
cal 277277 cal
pro 6 g6g pro
total fat 17 g17g total fat
sat. fat 6 g6g sat. fat
carb 26 g26g carb
fibre 2 g2g fibre
chol 37 mg37mg chol
sodium 289 mg289mg sodium
% RDI: -
calcium 88 calcium
iron 1212 iron
vit A 88 vit A
vit C 22 vit C
folate 2929 folate
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

Preparation

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.

Source : Canadian Living Magazine: September 2008

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