Hazelnut Scones W Optional Lemon Honey Or Liqueur Whipped Cream

From southern living 1994. i added some topping options. cooking time applies to scones only. feel free to try the scones or toppings separately. i've made this successfully with various liqueurs.

Steps

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.

Combine eggs , whipping cream and liqueur.

Add to dry ingredients , stirring just until moistened.

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.

Bake at 350 degrees for 15 minutes.

Serve with optional lemon honey or hazelnut whipping cream.

Cooking instructions for lemon honey:.

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.

Cooking instructions for hazelnut whipped cream:.

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 l.

Ingredients

all-purpose flour, baking powder, salt, sugar, butter, hazelnuts, eggs, whipping cream, frangelico, egg yolks, lemon rind, lemon juice, powdered sugar