Raspberry-Hazelnut Scones
Free Recipe Title: Raspberry-Hazelnut Scones
This Free Recipe ‘Raspberry-Hazelnut Scones’ requires the following ingredients:
2-1/4 cu unbleached all-purpose flour
1/3 c sugar
1 tablespo baking powder
1/2 teaspo salt
3/4 c chilled unsalted butter - (1 1/2 sticks) — cut 1
3/4 c chilled whipping cream — plus
2 tablespoo chilled whipping cream
3/4 c hazelnuts — toasted, husked,
and coarsely chopped
4 tablespoo raspberry preserves
Recipe Temperature:
This Easy Recipe Serves: 0
Recipe Preparation: bake
How to easily cook Free Recipe: Raspberry-Hazelnut Scones
Combine flour, sugar, baking powder, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 3/4 cup cream. Blend, using on/off turns, just until dough comes together. Turn dough out onto lightly floured surface. Sprinkle with 1/2 cup nuts. Gently knead with 4 or 5 turns to mix in nuts. Divide dough into 4 equal pieces; shape each into ball. Press out each to 6-inch round (about 1/4 inch thick). Spread preserves over 2 rounds, leaving 1/2-inch plain border. Place 1 plain dough round atop each preserve-covered round; seal edges. (Can be made 1 day ahead. Wrap in plastic and chill.) Preheat oven to 400 degrees. Butter large baking sheet. Place rounds on work surface. Brush each with 1 tablespoon remaining cream; sprinkle with remaining 1/4 cup nuts, dividing equally and pressing to adhere. Using large knife, cut each round into 6 wedges. Arrange wedges on prepared sheet, spacing 1 inch apart. Bake scones until puffed and deep golden, about 16 minutes. Transfer to platter or napkin-lined basket. Serve warm or at room temperature. This recipe yields 12 scones. Comments: Make and shape the dough one day ahead for convenience, then just transfer from fridge to oven 20 minutes before serving. Source: Bon App