Ingredients
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2 cups flour
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1/4 cup sugar
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1 tablespoon sugar
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1 1/2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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6 tablespoons chilled butter, cut into 1/4-inch pieces
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3/4 cup toasted hazelnuts, husked, coarsely chopped
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1/2 cup whole milk
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1/4 cup sour cream
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1/2 teaspoon vanilla extract
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1 large egg
Instructions
- 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.