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Raspberry Hazelnut Scones

Source of Recipe


From "A Real American Breakfast" by Cheryl & Bill Jamison






List of Ingredients



• 2-1/4 cups unbleached all-purpose flour
  
• 1/3 cup sugar
  
• 1 Tbsp baking powder
  
• 12 Tbsp (1-1/2 sticks) unsalted butter, well chilled and cut into small bits
  
• 3/4 cup heavy (whipping) cream, well chilled, plus 1 to 2 Tbsp for brushing
  
• 3/4 cup chopped fresh raspberries
  
• 1/4 cup chopped hazelnuts
  






Instructions



1. Preheat oven to 400° F. Grease a cookie sheet.
   In a food processor, whirl together the flour, sugar, and baking powder. Scatter the butter over the dry ingredients and pulse the mixture just until it resembles coarse meal. Pour in the cream and pulse the mixture just until combined.
   
   
2. Turn the dough out onto a floured work surface and scatter in the raspberries and hazelnuts. Gently pat out the dough and fold it back over itself about a half-dozen times, until smooth. (A dough scraper helps with this.) Use a light hand and don't overmix. Divide the dough in half and pat it out again into two 3/4-inch discs. Cut each disc into 6 plump, pie-shaped wedges.
   
   
3. Transfer the scones to the prepared cookie sheet and brush with cream. Bake for 16 to 18 minutes, until light brown. Serve warm or at room temperature.
   
   Makes 1 dozen.