Ingredients for Hazelnut Scones
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar (plus 1 tablespoon for glaze, and some for sprinkling)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) cold unsalted butter
- 1/2 cup toasted hazelnuts
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
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How to Make Hazelnut Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the chopped hazelnuts.
- In a medium bowl, whisk together the milk, sour cream, egg, and vanilla extract. Set aside 1 1/2 tablespoons for the glaze.
- Make a well in the center of the dry ingredients. Gradually add the milk mixture, stirring gently just until the dough comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat into a 7 1/2-inch round.
- Using a sharp knife, cut the dough into 8 wedges.
- In a small bowl, whisk together the reserved milk mixture and 1 tablespoon of sugar to make the glaze.
- Brush the scones with the glaze and sprinkle with remaining sugar.
- Transfer the scones to the prepared baking sheet, leaving some space between each.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Transfer the scones to a wire rack to cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
37g
Fat
37g
Carbs
11g
