Nectarine & Hazelnut Scone Recipe
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5.0
3 reviews
Excellent
Nectarine & Hazelnut Scone Recipe
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From the kitchen of Cookin Canuck. www.cookincanuck.com
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Ingredients
- 1 ¾ cup old-fashioned oats to make 1 ¼ cup oat flour
- 1 ¼ cups all-purpose flour plus more for dusting
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 ½ ticks 12 tablespoons chilled, unsalted butter, cut into 1-inch cubes
- 3 ounces finely chopped hazelnuts about ¾ cup
- ¾ cup heavy cream or ½ cup 2% milk plus 1 tablespoon cream or milk for brushing scones
- 1 ¼ cup nectarine pieces about ½-inch cubes (from about 3 nectarines)
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- To make the oat flour, place 1¾ cups old-fashioned oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1¼ cups oat flour back into the processor. Reserve any remaining flour for another use. Add all-purpose flour, sugar, and baking powder to the processor. Pulse briefly to combine.
- Add chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal. Add the hazelnuts to the processor and pulse to mix. Pour ¾ cup heavy cream (or ½ cup 2 % milk) into the processor and pulse quickly until just mixed.
- Turn the mixture out onto a generously floured surface. Sprinkle nectarine pieces over the dough. Lightly dust your hands with flour and gently knead to mix in the nectarine, and make into a ball. Using the palms of your hands, roll the dough into a log shape, about 14 inches long and 1¼ inches high). Using a spatula or scraper, press the dough down lightly on top and against each short end to flatten.
- Cut the rectangle in triangles cutting at an angle, for a total of 12 to 14 scones.
- Arrange the scones on the prepared baking sheet. Using about 1 tablespoon heavy cream (or 2% milk), lightly brush the tops of the scones. In a small bowl, mix together 1 teaspoon sugar and cinnamon. Lightly sprinkle the cinnamon mixture on top of each scone.
- Bake for 15-18 minutes, or until the surface of the scones crack and are golden brown. Cool on the tray or on a cooling rack. Serve.
- (Make ahead: The scones can be made ahead and frozen. Place the raw scones on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.)
Nutrition Information
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Calories
319kcal
(16%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Cholesterol
50mg
(17%)
Sodium
9mg
(0%)
Potassium
250mg
(7%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
620IU
(12%)
Vitamin C
1.3mg
(1%)
Calcium
75mg
(8%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 12to 14 Scones
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 50mg | 17% |
| Sodium | 9mg | 0% |
| Potassium | 250mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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