Top Review by Annacia
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!
- 2 cups flour
- 1⁄4 cup sugar
- 1 tablespoon sugar
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 6 tablespoons 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 large egg
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- 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.