Hazelnut Scones
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This recipe makes 12 servings
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 |
Ingredients
- 1/4 cup hazelnuts 1/4 cup hazelnuts
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1 cup hazelnuts 1 cup hazelnuts
- 2-1/4 cups all-purpose flour 2-1/4 cups all-purpose flour
- 2-1/2 tsp baking powder 2-1/2 tsp baking powder
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/2 tsp salt 1/2 tsp salt
- 1/2 cup cold butter , cubed1/2 cup cold butter, cubed
- 1 cup buttermilk 1 cup buttermilk
- 1 egg 1 egg
- 1 tsp vanilla 1 tsp vanilla
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.
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
- Keywords : Tea time; Bread; Nuts; Bake; Buttermilk; 300 calories;
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