Wednesday, April 23, 2008

The-Sweet-and-Savory-of-Yummy: SCONES!

Hazelnut scones!, originally uploaded by serosenkrantz.

Doesn't this scone look delicious? Mmm...

Unfortunately, it's not mine, or I would be enjoying it right now. SIGH.

For all of you scone lovers at Gracious Hospitality and beyond, here's a recipe for what I think is one of the best scones on earth. I found it at while looking for Christmas Tea recipes last fall. I made it for my tea, and everyone loved them.

One thing I did differently--per the advice of some of the recipe reviewers--was to cut out individual scone tops and bottoms with my biscuit cutter and then sandwich some raspberry jam between the rounds before baking. It worked quite well with this revision.

Also, you can substitute any kind of jam or nuts based on what you have on hand.

On to the recipe!

Oh, did you vote for your favorite comfort food in the poll to the right? Please do.

NOW--on to the scones!

Raspberry-Hazelnut Scones
Make and shape the dough one day ahead for convenience, then just transfer from fridge to oven 20 minutes before serving.
Servings: Makes 12.


2 1/4 cups unbleached all purpose flour
1/3 cup sugar
1 tablespoon 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 tablespoons chilled whipping cream

3/4 cup hazelnuts, toasted, husked, coarsely chopped

4 tablespoons raspberry preserves


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°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.

Enjoy any time of day--even midnight! bjh


ellen b said...

Oh this recipe looks very good. I just printed it. We love hazelnuts around here...
Thank you.

Kathy said...

The scones look fabulous!
Kathy@ Mimi's Garden

La Tea Dah said...

Yum! Scones are always delicious, and this recipe sounds perfect! I love raspberries and hazelnuts together. Thanks so much for sharing this recipe. And. . .I love the idea of cutting out the top and bottom of the scones and sandwiching the jam in before baking. How cool is that?!!!


Vee ~ A Haven for Vee said...

Love hazelnuts so I think that this recipe is definitely right up my alley. Thank you!