Hazelnut Scones W/ Optional Lemon Honey or Liqueur Whipped Cream

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/3 cup butter
• 1/2 cup chopped blanched hazelnuts
• 2 large eggs, lightly beaten
• 1/2 cup whipping cream
• 1 1/2 tablespoons Frangelico or other hazelnut-flavored liqueur
• 1 tablespoon sugar
• 18 hazelnuts, whole

TOPPING OPTIONS

Lemon Honey

• 4 large eggs
• 2 egg yolks
• 2 cups sugar
• 1 tablespoon grated lemon rind
• 1/2 cup lemon juice
• 1/4 cup butter

Hazelnut Whipped Cream

• 1 cup whipping cream
• 1/4 cup sifted powdered sugar
• 1 tablespoon Frangelico or other hazelnut-flavored liqueur
• 1/2-1 teaspoon grated lemon rind

Directions

1. 1

   Combine first 4 ingredients in a large bowl; cut in butter with pastry blender until mixture is crumbly. Stir in chopped hazelnuts; make a well in center of mixture; set aside.

2. 2

   Combine eggs, whipping cream and liqueur; add to dry ingredients, stirring just until moistened.

3. 3

   Roll dough to 3/4 inch thickness on a lightly floured surface. Cut with a 2 1/2 inch cutter and place on baking sheets. Sprinkle tops evenly with 1 tablespoon sugar and place a hazelnut in each center.

4. 4

   Bake at 350 degrees for 15 minutes. Serve with optional Lemon Honey or Hazelnut Whipping Cream.

5. 5

   COOKING INSTRUCTIONS FOR LEMON HONEY:.

6. 6

   Combine all ingredients in a heavy saucepan; cook over low heat, stirring constantly for 10 minutes or until it thickens. Let cool. Yields 2 1/2 cups.

7. 7

   COOKING INSTRUCTIONS FOR HAZELNUT WHIPPED CREAM:.

8. 8

   Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating at high speed until soft peaks form. Stir in liqueur and lemon rind. Yield 2 cups.