Hazelnut Scones
Servings: 12
Ingredients:
| Nutritional Info | |
| Per scone: about | - |
| cal | 277 |
| pro | 6 g |
| total fat | 17 g |
| sat. fat | 6 g |
| carb | 26 g |
| fibre | 2 g |
| chol | 37 mg |
| sodium | 289 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 12% |
| vit A | 8% |
| vit C | 2% |
| folate | 29% |
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1/4 cup (50 mL) each hazelnuts and granulated sugar
1 cup (250 mL) hazelnuts
2-1/4 cups (550 mL) all-purpose flour
2-1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) each baking soda and salt
1/2 cup (125 mL) cold butter, cubed
1 cup (250 mL) buttermilk
1 egg
1 tsp (5 mL) 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
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