Cream Scones with Raspberries and Hazelnuts
- 1 3/4 cups all-purpose flour 4 teaspoons baking powder
- 1/4 cup white sugar
- 1/8 teaspoon salt
- 1/2 cup chopped hazelnuts (walnuts or pecans work well too given your preference)
- 5 tablespoons unsalted butter
- 1/2 cup milk
- 1/4 cup sour cream
- 1 egg
- 1 tablespoon milk
- 4 tbsp of raspberry preserve (or other preferable fruit preserves like peach or strawberry)
- 8 oz of cream cheese softened
- ¼ tsp vanilla
- ¼ cup sugar
- Preheat the oven to 400 degrees F.
- Sift the flour, baking powder, sugar and salt into a large bowl. Cut in the butter until the dough is in pea sized lumps using a pastry blender or cut in butter with two butter knives, alternating the cutting process between the two knives. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, adding the nuts last and stir gently until well blended. Be sure not to overwork the dough.
- Make the filling. With a blender, blend together the cream cheese, the sugar, and the vanilla until smooth. Set aside.
- With floured hands, pat scone dough into 8-12 balls 2 to 3 inches across, depending on what size you want. Then cut the dough balls in half. Place onto a greased baking sheet, and flatten each ball lightly.
- Top one dough round with the cream cheese mixture, then with the raspberry preserve and then sprinkle with nuts. Be sure to leave 1/2-inch plain border. Place 1 plain dough round on top each filling-covered round and then seal the edges. Half of your total rounds should be topped. (This can be made 1 day ahead of time. Be sure to wrap in plastic and chill).
- The scones should barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown and the scones are puffed.