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Preparation Time : 20
Cook Time : 20
Total Time : 40
1⁄4 cup sugar
1 1⁄2 teaspoons baking powder
3⁄4 teaspoon salt
1⁄2 teaspoon baking soda
6tablespoons chilled butter, cut into 1/4-inch pieces
3⁄4 cup toasted hazelnuts, husked, coarsely chopped
1⁄2 cup whole milk
1⁄4 cup sour cream
1⁄2 teaspoon vanilla extract
Preheat oven to 400°.
Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
Add butter; rub in with fingertips until mixture resembles coarse meal.
Stir in nuts.
Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 Tbsp for glaze.
Make well in center of dry ingredients; add remaining milk mixture.
Stir just until dough forms.
Let stand for 3 minutes.
Turn out onto floured surface.
Using floured hands, knead gently until dough comes together.
Pat into 7 1/2-inch round.
Using sharp knife, cut into 8 wedges; brush with glaze.
Sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
Bake scones until golden and crusty for about 20 minutes.
Transfer to wire rack and cool slightly. Serve warm.
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