Oregon Bounty Hazelnut Scones
|2 cups Flour|
|1/3 cup Granulated sugar|
|1/8 cup Raw sugar|
|2 teaspoons Baking powder|
|1/8 teaspoon Salt|
|1/3 cup Tillamook butter|
|2 Eggs, beaten separately|
|1 teaspoon Vanilla|
|1/2 cup Whipping cream|
|1 cup Oregon Hazelnuts, coarsely chopped|
|1/2 cup Apricots, dried and sliced|
|4 ounces White chocolate, chunked|
|OR may substitute a can of Pitted tart cherries|
Combine flour, sugar, baking powder, and salt. Work butter into mixture with fingers until coarse crumbs. Combine and blend one beaten egg,vanilla, and cream. Add to flour mixture. Stir just until combined.
Very carefully add nuts, apricots and chocolate. Knead dough on lightly floured surface and draw together into a 7" to 9" diameter circle, approx. 1+ inch thick. Carefully cut into 8 or 12 wedges. Place on lightly oiled baking sheet. Brush with second beaten egg. Sprinkle lightly with raw sugar. Bake at 375 degrees for 15-18 minutes. Serve hot.
These scones can be made a ahead of time, cut out, placed on baking sheet, and covered with saran and foil. Freeze. Unthaw, then brush with beaten egg and raw sugar before baking.
|Total preparation time: 20 minutes|