I so wish I could eat these-
You can even make and shape them the day before.
Then when you're ready for a warm scone straight from the oven,
you just pop them in.
2 1/4 c. flour
1/3 c. sugar
1 T. baking powder
1/2 tsp salt
3/4 c. chilled butter
3/4 c. plus 2 T whipping cream
3/4 cup hazelnuts, toasted and chopped
*** I use walnuts***
4 T. raspberry preserves
Combine first 4 ingredients in food processor and blend. Add chunks of cold butter and pulse until it resembles corn meal. (I'm sure you can do that with a fork or pastry cutter too.) Add 3/4 c. cream. Blend just until dough comes together. Turn onto lightly floured surface. Sprinkle with 1/2 c. nuts. Gently knead 4/5 times to mix in nuts.
Divide dough into 4 equal pieces. Shape into ball. Press out to 6 inch round (1/4 inch thick). Spread preserves over 2 rounds leaving 1/2 inch plain border. Place 1 plain round on top; seal edges. (If not baking right away, wrap in plastic wrap and store in fridge)
Preheat oven to 400. Butter baking sheet. Brush each round with 1 T cream. Sprinkle with 1/4 cup nuts pressing in to adhere. Cut each round into 6 wedges. Place 1 inch apart on baking sheet. Bake until puffed and deep golden about 16 minutes. Serve warm or at room temperature.
Thursday, July 14, 2011
Saturday, July 2, 2011
My mom makes these with white chocolate chips and they turn out like backwards chocolate chip cookies, a fun twist, and they are SO YUMMY!!!
- 1/4 cup shortening
- 1/4 cup butter
- 1 cup sugar
- 1 egg
- 3/4 cup buttermilk or sour milk
- 1 teaspoon vanilla
- 2 cups flour, sifted before measuring
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa, unsweetened
- 1 cup chopped walnuts, optional
- butterscotch, white chocolate, or chocolate chips, optional