Hazelnut scones

Yield: 18 Servings

Measure 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

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

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