Hazelnut Scones W/ Optional Lemon Honey or Liqueur Whipped Cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 14 teaspoon salt
- 12 cup sugar
- 13 cup butter
- 12 cup chopped blanched hazelnuts
- 2 large eggs, lightly beaten
- 12 cup whipping cream
- 1 12 tablespoons Frangelico or 1 12 tablespoons other hazelnut-flavored liqueur
- 1 tablespoon sugar
- 18 hazelnuts, whole
- 4 large eggs
- 2 egg yolks
- 2 cups sugar
- 1 tablespoon grated lemon rind
- 12 cup lemon juice
- 14 cup butter
- 1 cup whipping cream
- 14 cup sifted powdered sugar
- 1 tablespoon Frangelico or 1 tablespoon other hazelnut-flavored liqueur
- 12-1 teaspoon grated lemon rind
- Combine first 4 ingredients in a large bowl; cut in butter with pastry blender until mixture is crumbly.
- Stir in chopped hazelnuts; make a well in center of mixture; set aside.
- Combine eggs, whipping cream and liqueur; add to dry ingredients, stirring just until moistened.
- Roll dough to 3/4 inch thickness on a lightly floured surface.
- Cut with a 2 1/2 inch cutter and place on baking sheets.
- Sprinkle tops evenly with 1 tablespoon sugar and place a hazelnut in each center.
- Bake at 350 degrees for 15 minutes.
- Serve with optional Lemon Honey or Hazelnut Whipping Cream.
- COOKING INSTRUCTIONS FOR LEMON HONEY:.
- Combine all ingredients in a heavy saucepan; cook over low heat, stirring constantly for 10 minutes or until it thickens.
- Let cool.
- Yields 2 1/2 cups.
- COOKING INSTRUCTIONS FOR HAZELNUT WHIPPED CREAM:.
- Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating at high speed until soft peaks form.
- Stir in liqueur and lemon rind.
- Yield 2 cups.
flour, baking powder, salt, sugar, butter, blanched hazelnuts, eggs, whipping cream, frangelico, sugar, hazelnuts, eggs, egg yolks, sugar, lemon rind, lemon juice, butter, whipping cream, powdered sugar, frangelico, lemon rind
Taken from www.food.com/recipe/hazelnut-scones-w-optional-lemon-honey-or-liqueur-whipped-cream-389212 (may not work)