Hazelnut Scones

Hazelnut Scones (Adapted from Canadian Living)

For the ground hazelnuts

1/4 cup hazelnuts
1/4 cup granulated sugar

For the scone dough

1 cup hazelnuts
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted cold butter, cubed
1 cup buttermilk
1 large egg
1 teaspoon vanilla

To prepare the ground hazelnut mixture

In a food processor, add hazelnuts and sugar - process until finely ground. Set aside 1 tablespoon of the mixture for the topping and place the remaining in a small bowl.

To prepare the scone dough

Preheat oven to 350 degrees.

Scatter the hazelnuts onto a large baking sheet - place into the oven and bake until golden and fragrant, 8 to 10 minutes. Place the nuts onto a towel and fold the towel around them - set aside for 5 minutes. Rub the towel together vigorously to remove the skin on the nuts. Let nuts cool completely and then coarsely chop.

In large bowl, whisk together flours, the bulk of the ground hazelnut mixture, baking powder, baking soda and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

In small bowl, whisk together buttermilk, egg and vanilla - pour into the dry ingredients and add the chopped hazelnuts. Stir the mixture together with a fork just until the liquid has been absorbed - press into ball.

Scoop the mixture out onto a lightly floured surface and gently knead until the dough comes together (no more than 10 times). Set dough on a baking sheet lined with parchment paper. Pat the dough out into a round that is roughly 1/2" thick. Use a knife or bench scraper to slice the dough into 12 even wedges, but do not separate them. Scatter the top with the remaining 1 tablespoon ground hazelnut mixture.

Place into the oven and bake until golden, about 18 to 22 minutes. Remove and transfer to a wire rack to cool before serving.

Makes 12 scones.

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