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Norma's Scones

  • Servings: MAKES 8 SCONES

slideshow More Brunch Recipes

KEY: Summer, Baking, Mother's Day, American, British, Breads, Rolls & Muffins, Fast, Healthy, Vegetarian, Afternoon Tea, Brunch

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Ingredients

  • 1/3 cup hazelnuts (about 1 1/2 ounces)
  • 1 3/4 cups unbleached all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 1/3 cup unsalted butter, melted
  • 3/4 cup fresh raspberries

How to make this recipe

  1. Preheat the oven to 350°. Lightly butter a large baking sheet. Toast the hazelnuts in a small cake pan for about 12 minutes, or until fragrant and the skins blister. Transfer to a kitchen towel and rub the nuts together to remove the skins. Coarsely chop the nuts and let cool. Raise the oven temperature to 400°.
  2. In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt and hazelnuts. In a large measuring cup, combine the buttermilk and butter. Stir in the raspberries. Stir the liquid mixture into the dry ingredients just until combined. Scoop 8 equal spoonfuls of the dough onto the prepared baking sheet and bake for about 20 minutes, or until the scones are golden. Let cool slightly before serving.
Published June 1996

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