Hazelnut Scones

READY IN: 40mins
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!

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
  3. Add butter; rub in with fingertips until mixture resembles coarse meal.
  4. Stir in nuts.
  5. Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 Tbsp for glaze.
  6. Make well in center of dry ingredients; add remaining milk mixture.
  7. Stir just until dough forms.
  8. Let stand for 3 minutes.
  9. Turn out onto floured surface.
  10. Using floured hands, knead gently until dough comes together.
  11. Pat into 7 1/2-inch round.
  12. Using sharp knife, cut into 8 wedges; brush with glaze.
  13. Sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
  14. Bake scones until golden and crusty for about 20 minutes.
  15. Transfer to wire rack and cool slightly. Serve warm.

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