Hazelnut and Dried-Pear Scones
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
16 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 cups all purpose flour 1/3 cup plus 1 tablespoon sugar 2-1/2 teaspoons baking powder
3/4 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda
3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 3/4 cup chopped toasted hazelnuts (about 3 ounces) 1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract 1 teaspoon grated orange peel 1/2 teaspoon ground cinnamon



1 Preheat oven to 400 F. Mix flour, 1/3 cup sugar, baking powder, salt and soda in processor. Add butter, cut in using on/off turns until mixture resembles coarse meal. Transfer to large bowl. Mix in pears and nuts. Add 1 cup milk, vanilla and organge peel; stir until dough holds together.
2 Turn dough out onto lightly floured work surface. Divide dough into 4 balls. Flatten each into 1/2 to 3/4-inch-thick round. Cut each into 4 wedges. Place wedges on large ungreased baking sheet, spacing evenly. Mix cinnamon and remaining 1 tablespoon sugar in small bowl. Brush 2 tablespoons milk over scones. Sprinkle cinnamon sugar over scones. Bake until scones are cooked through and are firm to touch, about 15 minutes. Transfer scones to racks and cool slightly. Serve warm or at room temperature.

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