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Norma's Scones

Contributed by Beltane Ranch
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES 8 SCONES
  • •FAST
  • •HEALTHY
  • •VEGETARIAN

  1. 1/3 cup hazelnuts (about 1 1/2 ounces)
  2. 1 3/4 cups unbleached all-purpose flour
  3. 1/4 cup sugar
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 2/3 cup buttermilk
  8. 1/3 cup unsalted butter, melted
  9. 3/4 cup fresh raspberries
  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.