These Hazelnut-Allspice Scones are full of flavor from vanilla and toasted hazelnuts.
Hazelnut-Allspice Scones
2016-09-14 16:35:27
Yield: 18 scones • Preparation: 20 minutes • Bake: 18 to 20 minutes
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Ingredients
2 cups all-purpose flour
¹⁄³ cup plus 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground allspice
½ teaspoon salt
4 tablespoons cold salted butter,
cut into pieces
½ cup chopped toasted hazelnuts
¾ cup plus 3 tablespoons cold heavy whipping cream, divided
½ teaspoon vanilla extract
Instructions
Preheat oven to 350°.
Line a rimmed baking sheet with parchment paper. Set aside.
In a large bowl, combine flour, sugar, baking powder, allspice, and salt, whisking well.
Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add nuts, stirring to combine. Set aside.
In a liquid-measuring cup,
combine ¾ cup plus 2 tablespoons cream and vanilla extract, whisking to blend. Add to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
Turn dough out onto a lightly floured surface. Knead lightly 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch square cutter, cut 18 shapes from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
Bake until scones are light golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
Serve warm.
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