Yield Makes 12 Number Of Ingredients 8 Steps:
Combine flour, sugar, baking powder, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 3/4 cup cream. Blend, using on/off turns, just until dough comes together. Turn dough out onto lightly floured surface. Sprinkle with 1/2 cup nuts. Gently knead with 4 or 5 turns to mix in nuts. Divide dough into 4 equal pieces; shape each into ball. Press out each to 6-inch round (about 1/4 inch thick). Spread preserves over 2 rounds, leaving 1/2-inch plain border. Place 1 plain dough round atop each preserve-covered round; seal edges. (Can be made 1 day ahead. Wrap in plastic and chill.) Preheat oven to 400°F. Butter large baking sheet. Place rounds on work surface. Brush each with 1 tablespoon remaining cream; sprinkle with remaining 1/4 cup nuts, dividing equally and pressing to adhere. Using large knife, cut each round into 6 wedges. Arrange wedges on prepared sheet, spacing 1 inch apart. Bake scones until puffed and deep golden, about 16 minutes. Transfer to platter or napkin-lined basket. Serve warm or at room temperature.
Time 13h40m Yield 4 Number Of Ingredients 11 Steps:
Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with a silicone liner. Place fresh raspberries about 1 inch apart on the prepared baking sheet. Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner. Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use. Grate white chocolate on the fine side of a grater until you have ½ cup. Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn’t start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate. Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough. Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it’s too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide. Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick. Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet. Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar. Bake in the upper center of the preheated oven until browned, about 25 minutes. Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.
Time 30m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Mix all dry ingredients together. Blend in butter and buttermilk. Mix just until blended. Fold in hazelnuts. Stir in lightly raspberries. Drop by spoonfuls onto a greased baking sheet or parchment lined. Bake 350 degrees F 20 minutes until golden.
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.
Time 30m Yield Makes 20 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together. Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.
Time 1h Yield 8 Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts. Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes. Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet. Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone. Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack. Stir confectioners’ sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.
More about “raspberry hazelnut scones recipes”
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.
