These Hazelnut-Allspice Scones taste like autumn.
Yield: 18 scones • Prep: 20 minutes • Bake: 18 to 20 minutes
- 2 cups all-purpose flour
- ⅓ cup plus 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon ground allspice
- ½ teaspoon salt
- 4 tablespoons cold salted butter, cut into pieces
- ½ cup chopped toasted hazelnuts
- ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder, allspice, and salt, whisking well.
- Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add nuts, stirring to combine. Set aside.
- In a liquid-measuring cup, combine ¾ cup plus 2 tablespoons cream and vanilla extract, whisking to blend. Add to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn dough out onto a lightly floured surface. Knead lightly 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch square cutter, cut 18 shapes from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Bake until scones are light golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
- Serve warm.
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