Hazelnut scones
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Butter |
| ½ | cup | Hazelnuts; blanced, chopped |
| 2 | larges | Eggs; lightly beaten |
| ½ | cup | Whipping cream |
| 1½ | tablespoon | Frangelico liqueur |
| 1 | tablespoon | Sugar |
| 18 | Whole hazelnuts | |
Directions
Combine first 4 ingredients in a large bowl; cut in butter with a pastry blender until mixture is crumbly. Stir in hazelnuts; make a well in center of mixture, and set aside.
Combine eggs, whipping cream, and liqueur; add to dry ingredients, stirring just until moistened.
Roll dough to ¾-inch thickness on a lightly floured surface. Cut with a 2½-inch daisy-shaped cutter, and place on baking sheets. Sprinkle tops evenly with 1 tablespoon sugar, and place a hazelnut in each center.
Bake at 350øF for 15 minutes. Serve with Lemon Honey, Hazelnut Whipped Cream,. butter. and strawberry jam.
Recipe by: Country Living
Posted to recipelu-digest by Nesb2 <Nesb2@...> on Mar 1, 1998