Tasty Tea Time: Hazelnut Scones With Plum Preserves
Hazelnut Scones With Plum Preserves
I’m sadly allergic to raw hazelnuts (puffed lips and scratchy throat), but I don’t have a problem once they’re cooked. Here, I’m using them toasted and ground, and added to regular flour in a delicious scone recipe. They bring deep, earthy tones to the flavor and also work perfectly with the plum preserves that are dropped in the middle.
- Yields 10–12 scones
- 1 cup hazelnuts
- 4 cups unbleached, all-purpose flour
- ½ cup brown sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon baking soda
- 16 tablespoons cold unsalted butter, cut into ¼-inch cubes
- 1-1/3 cups buttermilk
- 1 cup preserves (plum, raspberry, strawberry or lemon)
- Preheat the oven to 350 degrees. Place the hazelnuts on a rimmed baking sheet and toast in one layer in the oven, until the skins start flaking, about 10 minutes. Shake the pan once or twice during baking to turn the hazelnuts over. Transfer to a kitchen towel, wrap and rub vigorously to remove the skins (it’s okay if all the skins don’t come off). Let cool, and then process in a food processor fitted with an S-blade, until fine, with a consistency of cornmeal.
- Raise the oven temperature to 400 degrees, and line a baking sheet with parchment paper.
- Add the flour, brown sugar, baking powder, and baking soda to a food processor fitted with an S-blade, and pulse a few times to combine. Add the butter, and process until the butter is pea-size and the mixture looks like moist crumbs.
- Transfer the butter-flour mixture to a large bowl, and make a well in the middle. Pour in the buttermilk, and with a wooden spoon, gently stir until no flour is visible and the dough comes together.
- Using a ½ cup as a measure, scoop out the dough and roll it into a ball with your hands. Place the balls about 2 inches apart on the baking sheet. Press down with your hand, flattening each ball into a 1-inch-thick disk.
- Using a tablespoon dipped in water, create a hole in the middle of each disk. Spoon the preserves into the hole. Be careful not to overfill, or it will spill out during baking.
- Bake in the oven until golden brown, about 25–30 minutes. Transfer to a cooling rack and let cool.