Hazelnut Scones W/ Optional Lemon Honey or Liqueur Whipped Cream |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Southern Living 1994. I added some topping options. Cooking time applies to scones only. Feel free to try the scones or toppings separately. I've made this successfully with various liqueurs. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup sugar |
1/3 cup butter |
1/2 cup chopped blanched hazelnuts |
2 large eggs, lightly beaten |
1/2 cup whipping cream |
1 1/2 tablespoons frangelico or 1 1/2 tablespoons other hazelnut-flavored liqueur |
1 tablespoon sugar |
18 hazelnuts, whole |
4 large eggs |
2 egg yolks |
2 cups sugar |
1 tablespoon grated lemon rind |
1/2 cup lemon juice |
1/4 cup butter |
1 cup whipping cream |
1/4 cup sifted powdered sugar |
1 tablespoon frangelico or 1 tablespoon other hazelnut-flavored liqueur |
1/2-1 teaspoon grated lemon rind |
Directions:
1. Combine first 4 ingredients in a large bowl; cut in butter with pastry blender until mixture is crumbly. Stir in chopped hazelnuts; make a well in center of mixture; set aside.
2. Combine eggs, whipping cream and liqueur; add to dry ingredients, stirring just until moistened.
3. Roll dough to 3/4 inch thickness on a lightly floured surface. Cut with a 2 1/2 inch cutter and place on baking sheets. Sprinkle tops evenly with 1 tablespoon sugar and place a hazelnut in each center.
4. Bake at 350 degrees for 15 minutes. Serve with optional Lemon Honey or Hazelnut Whipping Cream.
5. COOKING INSTRUCTIONS FOR LEMON HONEY:.
6. Combine all ingredients in a heavy saucepan; cook over low heat, stirring constantly for 10 minutes or until it thickens. Let cool. Yields 2 1/2 cups.
7. COOKING INSTRUCTIONS FOR HAZELNUT WHIPPED CREAM:.
8. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating at high speed until soft peaks form. Stir in liqueur and lemon rind. Yield 2 cups.
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