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Hazelnut Scones

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Hazelnut Scones

Description

Marvelous scones. As a diabetic I needed to trim the fats and sugar. I used Splenda for all of the sugar except for the light sprinkling on top. I replaced the butter with 1/2 the ask for amount of a heart healthy margarine and the other half was applesauce. I used skim milk and fat free sour cream. They turned out light and tender inside with a wonderful crisped top. I enjoyed mine with a cup of Darjeeling tea. This is a recipe that I will use again!

Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min

Ingredients

Serves : 8
  • 2 flour
  • 1⁄4 sugar
  • 1tablespoon sugar
  • 1 1⁄2 baking powder
  • 3⁄4 salt
  • 1⁄2 baking soda
  • 6 butter
  • 3⁄4 toasted hazelnuts
  • 1⁄2 cup whole milk
  • 1⁄4 sour cream
  • 1 egg
  • 1⁄2 vanilla extract

Directions

  • 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.
Ashley U

Ashley U

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#Tags

nveg