HAZELNUT SCONES
Make and share this Hazelnut Scones recipe from Food.com.
Provided by Ashley U
Categories Scones
Time 40m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
- Add butter; rub in with fingertips until mixture resembles coarse meal.
- Stir in nuts.
- Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 Tbsp for glaze.
- Make well in center of dry ingredients; add remaining milk mixture.
- Stir just until dough forms.
- Let stand for 3 minutes.
- Turn out onto floured surface.
- Using floured hands, knead gently until dough comes together.
- Pat into 7 1/2-inch round.
- Using sharp knife, cut into 8 wedges; brush with glaze.
- Sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
- Bake scones until golden and crusty for about 20 minutes.
- Transfer to wire rack and cool slightly. Serve warm.
HAZELNUT CHOCOLATE CHIP SCONES
Chocolate, hazelnuts and the tangy taste of buttermilk -these delicious scones are easy to make. They come together fast. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Whisk together first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts., Turn onto a lightly floured surface; knead gently 8 times. Pat dough into a 6-in. circle. Cut into 8 wedges; place on a greased baking sheet. Bake until golden brown, 15-20 minutes. Serve warm.
Nutrition Facts : Calories 409 calories, Fat 23g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 327mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 3g fiber), Protein 8g protein.
HONEY-LEMON SCONES
Make and share this Honey-Lemon Scones recipe from Food.com.
Provided by 596151
Categories Breads
Time 30m
Yield 1 scone, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 425°F
- In large bowl, mix together flour, oats, baking powder, baking soda and salt.
- Cut in butter until mixture resembles coarse crumbs. Stir in pecans and lemon verbena leaves.
- In small bowl, whisk together egg, honey, yogurt, lemon juice and vanilla.
- Make well in center of flour mixture.
- Pour honey mixture in well, and mix to form soft dough.
- Coat 12-inch cast-iron skillet with nonstick cooking spray or oil. With floured hands, pat dough into skillet.
- Score top into 8 pie-shaped wedges. Bake for 15 minutes, or until lightly browned. Serve warm with honey drizzled over top. Yields 8 scones.
Nutrition Facts : Calories 321.5, Fat 12.6, SaturatedFat 4.5, Cholesterol 38.8, Sodium 388.1, Carbohydrate 45.5, Fiber 3.1, Sugar 10.5, Protein 7.6
CINNAMON-HONEY SCONES
This is one of my favorite recipes from my childhood. I always loved to get my hands messy with this one!
Provided by anonymous
Categories Scones
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, baking powder and cinnamon in a medium sized mixing bowl.
- Add room temperature butter and work it in with your hands until mixture is crumbly.
- Add honey, milk and egg. Mix only until combined.
- Drop evenly spaced heaping spoonfuls onto a cookie sheet lined with aluminum foil.
- Bake at 450 degrees F for 15 minutes or until golden brown.
Nutrition Facts : Calories 271.3, Fat 13.4, SaturatedFat 8.1, Cholesterol 68.6, Sodium 195.1, Carbohydrate 32.1, Fiber 1.1, Sugar 3, Protein 5.6
HAZELNUT CHIP SCONES
"When I made a friend's scone recipe, I didn't have enough milk, so I substituted hazelnut-flavored nondairy creamer and added chocolate chips," relates Elisa Lochridge from Beaverton, Oregon. "Everyone loved them!"
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut into eight wedges. Separate wedges and place on greased baking sheets., Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425° for 15-18 minutes or until golden brown. Meanwhile, in a small bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones.
Nutrition Facts : Calories 399 calories, Fat 22g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 333mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
LEMON CREAM SCONES
I originally found this recipe on the back of a C & H sugar bag. I like it because it has a light lemon flavor without being overly sweet.
Provided by Bayhill
Categories Scones
Time 50m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375ºF.
- In a medium bowl, combine flour, granulated sugar, baking powder, and salt; stir in raisins and lemon peel.
- With a fork, stir in cream and enough water until dough comes together into a rough ball.
- On a lightly floured surface, knead dough 5 to 6 times. Place on a greased cookie sheet and pat into an 8-inch circle.
- With a sharp knife, cut halfway through the dough to mark into 12 wedges. Bake 20 to 30 minutes, until golden brown; remove to wire rack to cool.
- Cut into wedges while still warm, or cool completely before cutting.
- Serve warm or at room temperature with lemon curd.
Nutrition Facts : Calories 184.7, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.2, Sodium 147.9, Carbohydrate 27.1, Fiber 0.8, Sugar 9.2, Protein 2.8
HAZELNUT CHOCOLATE CHIP SCONES
Delicious 'pick-me-up-snack' any time of the day for chocolate chip lovers.
Provided by BONNIE GUDIKUNST
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9 inch diameter circle in the center of a baking sheet.
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, cut butter into the flour mixture. Stir together buttermilk, egg, and extract; add to the flour mixture, and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky.
- Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.
- Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Transfer scones to the wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 48.3 g, Cholesterol 46.8 mg, Fat 20.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 274.3 mg, Sugar 21.5 g
HAZELNUT SCONES
Categories Bread Breakfast Brunch Bake Vegetarian Fall Hazelnut Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter baking sheet. Sift flour, 1/4 cup sugar, baking powder, salt and baking soda into large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in nuts. Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 tablespoons for glaze. Make well in center of dry ingredients; add remaining milk mixture. Stir just until dough forms. Let stand 3 minutes. Turn out onto floured surface. Using floured hands, knead gently until dough comes together, about 5 turns. Pat into 7 1/2-inch round. Using sharp knife, cut into 8 wedges; brush with glaze. Sprinkle with 1 tablespoon sugar.
- Transfer wedges to baking sheet, spacing apart. Bake scones until golden and crusty, about 20 minutes. Transfer to rack and cool slightly. Serve warm.
CLASSIC CREAM SCONES
You're best off describing scones to a German by saying that they are like a cross between a Kuchen (cake), a Plaetzchen (cookie), and a Broetchen (roll), but are very unique and not really like anything else found in Germany. My German husband *loves* this recipe: Classic Cream Scones (from Simply Scones, by Leslie Weiner and Barbara Albright)
Provided by Barbara Heller
Categories Scones
Time 1h25m
Yield 14 scones
Number Of Ingredients 10
Steps:
- Preheat oven to 425F.
- Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, stir together the cream, egg, and vanilla.
- Add the cream mixture to the flour mixture and stir until combines.
- Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
- Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
- Lightly brush the tops of the scones with the egg mixture, if desired.
- Bake for 13-15 minutes, or until lightly browned.
- Remove the baking sheet to a wire rack and cool for 5 minutes.
- Using a spatula, transfer the scones to the wire rack to cool.
- Serve warm or cool completely and store in an airtight container.
- Makes about 14 scones.
- Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
- My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
- Directions as above.
Nutrition Facts : Calories 168.2, Fat 8.1, SaturatedFat 4.9, Cholesterol 36.5, Sodium 82.4, Carbohydrate 21.5, Fiber 0.8, Sugar 7.2, Protein 2.7
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