Raspberry Hazelnut Scones
Source of Recipe
Bon Appétit magazine December 2002
List of Ingredients
2 1/4 cups unbleached all purpse flour
1/3 cup sugar
1 tabelspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2 inch cubes
3/4 cup plus 2 tabelspoons chilled whipping cream
3/4 cup hazelnuts, toasted, husked, coarsely chopped
4 tabelspoons raspberry preservesRecipe
1. 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 a 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.)
2. Preheat oven to 400°F. 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.
Makes 12
Original poster's note: If you feel at all pressed for time make the dough the night before then bake them the next day just before serving. They taste great at room temperature but even better fresh from the oven.
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