Raspberry-Hazelnut Scones

• 2 1/4 cups unbleached all purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 3/4 cup plus 2 tablespoons chilled whipping cream
• 3/4 cup hazelnuts, toasted, husked, coarsely chopped
• 4 tablespoons raspberry preserves

1. Combine flour, sugar, baking powder, and salt in processor; blend 5 seconds.
2. Add butter and blend, using on/off turns, until mixture resembles coarse meal.
3. Add 3/4 cup cream.
4. Blend, using on/off turns, just until dough comes together.
5. Turn dough out onto lightly floured surface.
6. Sprinkle with 1/2 cup nuts.
7. Gently knead with 4 or 5 turns to mix in nuts.
8. Divide dough into 4 equal pieces; shape each into ball.
9. Press out each to 6-inch round (about 1/4 inch thick).
10. Spread preserves over 2 rounds, leaving 1/2-inch plain border.
11. Place 1 plain dough round atop each preserve-covered round; seal edges.
12. (Can be made 1 day ahead.
13. Wrap in plastic and chill.)
14. Preheat oven to 400F.
15. Butter large baking sheet.
16. Place rounds on work surface.
17. Brush each with 1 tablespoon remaining cream; sprinkle with remaining 1/4 cup nuts, dividing equally and pressing to adhere.
18. Using large knife, cut each round into 6 wedges.
19. Arrange wedges on prepared sheet, spacing 1 inch apart.
20. Bake scones until puffed and deep golden, about 16 minutes.
21. Transfer to platter or napkin-lined basket.
22. Serve warm or at room temperature.

flour, sugar, baking powder, salt, butter, chilled whipping cream, hazelnuts, raspberry preserves

Taken from www.epicurious.com/recipes/food/views/raspberry-hazelnut-scones-107470 (may not work)