Enjoy the delightful taste of Whole Wheat–Toasted Hazelnut Scones at your next afternoon tea.
Whole Wheat-Toasted Hazelnut Scones
Yield: 13 scones • Preparation: 25 minutes • Bake: 15 minutes
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- 2 cups whole-wheat flour, such as King Arthur
- 1/3 cup firmly packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons cold salted butter, cut into pieces
- ½ cup chopped toasted hazelnuts
- ½ cup plus 3 tablespoons cold heavy whipping cream, divided
- 1 large egg
- ½ teaspoon vanilla extract
- 2 teaspoons turbinado sugar
- Orange marmalade (optional)
- Clotted cream (optional)
- Preheat oven to 375°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, brown sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add hazelnuts, stirring to combine. Set aside.
- In a small bowl, combine ½ cup plus 2 tablespoons cream, egg, and vanilla extract, whisking well to blend. Add to flour mixture, stirring to combine. Working gently, bring mixture together with hands until a dough forms. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.)
- Turn dough out onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch square cutter, cut 13 squares from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream. Sprinkle with turbinado sugar.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 15 minutes.
- Serve warm with orange marmalade and clotted cream, if desired.
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