Hazelnut Scones – Adapted from: ‘Simple Scones’ – Allrecipes.com
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, cut into chunks and frozen
- 1/2 to 3/4 cup crushed roasted, skinned hazelnuts
- 1/2 cup sour cream
- 1 large egg
- Optional: 1 tablespoon milk and 2 tablespoons decorator’s sugar
Adjust oven rack to lower-middle position and preheat oven to 400°F.
In the bowl of a food processor, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Add frozen butter and pulse until butter pieces are reduced to about the size of small peas. Add the hazelnuts and pulse briefly to combine. Note: If you don’t have a food processor, you can use a mixer, or work the butter into the flour mixture with your fingers.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into the flour mixture into the flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7 to 8 inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet lined with parchment paper or a silicone baking sheet, spacing the scones about 1 inch apart.
Optional Step – lightly brush the scones with milk and sprinkle with decorator’s sugar.
Optional Step – place the baking sheet, with the scones, into the freezer for 15 minutes before baking. This step will help to re-solidify the fat and can lead to flakier scones.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
If you want to make the scones ahead, after cutting the scones into triangles, wrap tightly in plastic wrap and freeze until you are ready to bake them.
Blackberry Curd – Adapted from: ‘Triple Berry Curd’ – Cooking Light
- 3 cups blackberries, fresh or frozen(thawed)
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 2 tablespoons fresh lemon juice
- 3 large eggs
- 2 tablespoons butter
Place berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any remaining puree for another use; store in the refrigerator.
Combine sugar, cornstarch and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, lemon juice, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Cool.
Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).
Yield: 2 1/2 cups curd. Store covered, in the refrigerator for up to 1 week.