My version of the hazelnut scones I had in a B&B on Cape Ann in Massachusetts. They’re lovely with either raspberry or apricot jam. There are important things to remember when making scones.
Handle the dough as little as possible. Gently patting it into shape is better than rolling it out, and I found that wedges or squares – where you cut the dough once instead of gathering up the scraps and re-rolling it – produce lighter scones.
Cooking them close to each other is a good trick, too. That way, the dough has nowhere to go but upwards.
Overview
- Prep time
25 mins - Cook time
16 mins - Serves
10
Ingredients
- 400g plain flour, sifted
- 50g soft light brown sugar
- 1 tbsp baking powder
- 170g cold butter, cut into small cubes
- 185ml double cream
- 60ml milk
- 75g roughly chopped, lightly toasted hazelnuts
Method
Step 1
Preheat the oven to 200C/180C fan/gas mark 6.
Step 2
Mix 400g sifted plain flour with 50g soft light brown sugar, 1 tbsp baking powder and ½ tsp salt in a large bowl.
Step 3
Add 170g cold, cubed butter and rub it into the dry ingredients with your fingertips. When it starts to look like breadcrumbs, add 185ml double cream and mix it in with a butter knife.
Step 4
Add enough of the 60ml milk to bring the mixture together in a sticky but manageable dough, then quickly work in 75g roughly chopped, lightly toasted hazelnuts. Don’t overwork the dough.
Step 5
Lightly flour your work surface and gently press the dough into a circle, about 1.5cm thick. Make sure no hazelnuts are jutting out of the top or they’ll burn.
Step 6
Cut the dough into 10 equal wedges and put them on a baking sheet lined with baking parchment. Put this into the oven and bake for 16 minutes or so. The flavour of the hazelnuts really comes out as the scones cook.
Step 7
Transfer to a wire rack and serve warm.
