Oh my!!!
I so wish I could eat these-
**gluten filled**
yummy scones!
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.
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