Recipe: Raspberry Hazelnut Scones 1989 🍓🌰
Description:
Indulge in the delightful aroma and flavor of these Raspberry Hazelnut Scones 1989, a timeless recipe that promises a perfect balance of sweetness and nuttiness. Quick and easy to make, these scones are ideal for a cozy breakfast or a delightful afternoon treat with friends and family.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8 scones
- Category: Scones
- Keywords: Quick Breads, Breads, Raspberries, Berries, Fruit, < 30 Mins
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 cup | Granulated sugar |
| 1/2 teaspoon | Salt |
| 1/2 teaspoon | Baking soda |
| 1 teaspoon | Baking powder |
| 1 3/4 cups | All-purpose flour |
| 1/3 cup | Butter |
| 2/3 cup | Buttermilk |
| 1/3 cup | Toasted hazelnuts |
| 3/4 cup | Fresh raspberries |
Nutritional Information (per serving):
- Calories: 241.2
- Fat: 11.6g
- Saturated Fat: 5.3g
- Cholesterol: 21.1mg
- Sodium: 345.9mg
- Carbohydrates: 30.6g
- Fiber: 2g
- Sugar: 8.1g
- Protein: 4.6g
Instructions:
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Preheat your oven to 350°F (175°C). Prepare a baking sheet by greasing it or lining it with parchment paper.
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Mix all the dry ingredients together in a large mixing bowl. This includes the granulated sugar, salt, baking soda, baking powder, and all-purpose flour. Ensure they are well combined.
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Blend in the butter and buttermilk into the dry mixture. Using a pastry blender or your fingers, incorporate the butter into the flour mixture until it resembles coarse crumbs. Gradually pour in the buttermilk and mix until a dough forms. Be careful not to overmix.
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Fold in the toasted hazelnuts gently. The hazelnuts will add a delightful crunch and nutty flavor to the scones.
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Stir in the fresh raspberries, being careful not to crush them too much. The bursts of raspberry flavor throughout the scones will be a delightful surprise.
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Drop spoonfuls of the dough onto the prepared baking sheet, spacing them evenly apart. You can use an ice cream scoop or simply use a spoon to portion out the dough.
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Bake in the preheated oven for approximately 20 minutes, or until the scones are golden brown on top and cooked through.
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Serve the Raspberry Hazelnut Scones warm or at room temperature. They are best enjoyed fresh, but you can store any leftovers in an airtight container for a day or two.
These Raspberry Hazelnut Scones 1989 are a delightful twist on the classic scone recipe, with the addition of fresh raspberries and toasted hazelnuts adding a burst of flavor and texture. Whether enjoyed with a cup of tea or coffee, they are sure to become a favorite in your baking repertoire. Enjoy!
