I am falling in like with a kitchen gadget that we're borrowing from my parents (supposedly to make baby food). It's sold as an immersion blender but also has a chopping function that makes amazing whipped potatoes & an electric whisk that fluffs eggs beautifully. So please forgive the disappearance as the crush intesifies; for now, I'm pleased to find scones a quick bake & a hearty treat on this overcast afternoon.
adapted from a recipe by Williamsburg Manor Bed & Breakfast
- 2 cups flour
- ½ tsp salt
- 6 Tbsp. butter
- ½ cup buttermilk
- ½ cup hazelnuts, ground
- 4 Tbsp sugar
- 2 tsp baking powder
- 2 eggs
- ½ tsp vanilla
- Preheat oven to 375 degrees. Lightly butter a baking sheet.
- Sift flour into a bowl with sugar, salt & baking powder. Add the butter & work with your fingers or a pastry blender until the mixture resembles coarse meal.
- Combine the eggs, cream & vanilla in a bowl. Add to the flour mixture & stir until moistened before adding ground hazelnuts.
- Flour your hands & a rolling pin well. Roll dough out & cut into biscuit shapes. Place on the baking sheet to bake for about 20 minutes until top is browned and a toothpick inserted in the center comes out clean.
- Remove scones to a wire rack and cool for a few minutes. Cut in half & serve warm with butter, preserves or clotted cream. Makes 8 scones.
Pastry blender & Immersion blender, chopping attachment & electric whisk attachment