Hazelnut Scones

• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. sugar
• 1/3 c. margarine
• 1/3 c. chopped hazelnuts
• 2 eggs, beaten
• 1/2 c. whipping cream or milk
• 1 1/2 Tbsp. hazelnut liqueur
• 1 Tbsp. sugar
• whole hazelnuts

1. Combine dry ingredients; cut in margarine with a fork until crumbly.
2. Stir in chopped nuts.
3. Combine eggs, cream or milk and liqueur.
4. Stir into dry mixture and combine until you have a dough.
5. Roll out on lightly floured surface.
6. Cut with shaped cookie cutters.
7. Place on baking sheet.
8. Sprinkle tops with 1 tablespoon sugar and whole hazelnuts.
9. Bake at 350u0b0 for 15 minutes.
10. Serve with lemon conserve.
11. This is a very festive breakfast bread.

flour, baking powder, salt, sugar, margarine, hazelnuts, eggs, whipping cream, hazelnut liqueur, sugar, hazelnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702547 (may not work)