CHERRY-HAZELNUT SCONES

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Cherry-Hazelnut Scones image

These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 25m

Yield Makes 6

Number Of Ingredients 11

3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1 cup chopped toasted hazelnuts (loose skins rubbed off)
2/3 cup dried tart cherries
Sanding sugar (optional)

Steps:

  • Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in hazelnuts and cherries. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
  • Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Nutrition Facts : Calories 590 g, Fat 36 g, Fiber 4 g, Protein 10 g, SaturatedFat 16 g

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