- Portion size 12 servings
- Credits : Canadian Living Magazine: September 2008
MethodIn 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
- Iron 12.0
- Folate 29.0
- Calcium 8.0
- Vitamin A 8.0
- Vitamin C 2.0