Hazelnut Scones W/ Optional Lemon Honey or Liqueur Whipped Cream

Submitted by gailanng

"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: 35mins
• Ingredients: 21
• 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.

Reviews

[Sydney Mike]

LOVE YOUR SCONES, both the taste & the ease of preparation, though with the high level of cholestrol, they wouldn't be made often around here! Still, as long as we eat healthy enough most of the time, & nice splurge like this isn't usually a big thing! I served these along with the lemon honey & was extremely pleased! Thanks for sharing the recipe! [Made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #37]