Raspberry Hazelnut Scones
2 1/4 cups unbleached all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2 inch
cubes
3/4 cup plus 2 tablespoons chilled whipping cream
3/4 cup hazelnuts, toasted, husked, coarsely chopped
4 tablespoons raspberry preserves
Combine flour, sugar, baking powder, and salt in processor; blend 5
seconds. Add butter and blend, using on/off turns, until mixture
resembles coarse meal. Add 3/4 cup cream. Blend, using on/off turns,
just until dough comes together. Turn dough out onto lightly floured
surface. Sprinkle with 1/2 cup nuts. Gently knead with 4 or 5 turns
to mix in nuts. Divide dough into 4 equal pieces; shape each into a
ball. Press out each to 6-inch round (about 1/4 inch thick). Spread
preserves over 2 rounds, leaving 1/2-inch plain border. Place 1
plain dough round atop each preserve-covered round; seal edges. (Can
be made 1 day ahead. Wrap in plastic and chill.)
Preheat oven to 400�F. Butter large baking sheet. Place rounds on
work surface. Brush each with 1 tablespoon remaining cream; sprinkle
with remaining 1/4 cup nuts, dividing equally and pressing to
adhere. Using large knife, cut each round into 6 wedges. Arrange
wedges on prepared sheet, spacing 1 inch apart. Bake scones until
puffed and deep golden, about 16 minutes. Transfer to platter or
napkin-lined basket. Serve warm or at room temperature.
Makes 12 |