Hazelnut Scones W/ Optional Lemon Honey or Liqueur Whipped Cream

From Southern Living 1994. I added some topping options. Cooking time applies to scones only. Feel free to try the scones or toppings separately. I've made this successfully with various liqueurs.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup sugar
• 1⁄3 cup butter
• 1⁄2 cup  chopped blanched hazelnuts
• 2  large eggs, lightly beaten
• 1⁄2 cup  whipping cream
• 1 1⁄2 tablespoons  Frangelico or 1 1⁄2 tablespoons  other hazelnut-flavored liqueur
• 1  tablespoon sugar
• 18  hazelnuts, whole

• TOPPING OPTIONS

• Lemon Honey

• 4  large eggs
• 2  egg yolks
• 2  cups sugar
• 1  tablespoon  grated lemon rind
• 1⁄2 cup lemon juice
• 1⁄4 cup butter

• Hazelnut Whipped Cream

• 1  cup  whipping cream
• 1⁄4 cup  sifted powdered sugar
• 1  tablespoon  Frangelico or 1  tablespoon  other hazelnut-flavored liqueur
• 1⁄2-1  teaspoon  grated lemon rind

Directions

1. Combine first 4 ingredients in a large bowl; cut in butter with pastry blender until mixture is crumbly. Stir in chopped hazelnuts; make a well in center of mixture; set aside.
2. Combine eggs, whipping cream and liqueur; add to dry ingredients, stirring just until moistened.
3. Roll dough to 3/4 inch thickness on a lightly floured surface. Cut with a 2 1/2 inch cutter and place on baking sheets. Sprinkle tops evenly with 1 tablespoon sugar and place a hazelnut in each center.
4. Bake at 350 degrees for 15 minutes. Serve with optional Lemon Honey or Hazelnut Whipping Cream.
5. COOKING INSTRUCTIONS FOR LEMON HONEY:
6. Combine all ingredients in a heavy saucepan; cook over low heat, stirring constantly for 10 minutes or until it thickens. Let cool. Yields 2 1/2 cups.
7. COOKING INSTRUCTIONS FOR HAZELNUT WHIPPED CREAM:
8. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating at high speed until soft peaks form. Stir in liqueur and lemon rind. Yield 2 cups.