Hazelnut Scones W Optional Lemon Honey or Liqueur Whipped Cream
Treat yourself to the irresistible charm of these Hazelnut Scones with optional Lemon Honey or Liqueur Whipped Cream, a decadent twist on the classic breakfast or teatime treat. Made with toasted, chopped hazelnuts for a delightful crunch and richness, these buttery scones are perfectly golden and tender. Their easy-to-follow preparation makes them approachable for any home baker, while the optional whipped cream topping adds a luxurious finishing touch—choose zesty lemon honey for a bright, citrusy complement or a splash of liqueur like Frangelico or Amaretto for a sweet, boozy indulgence. Perfect for brunch gatherings, cozy mornings, or elegant tea parties, this versatile recipe will have everyone reaching for seconds. Keywords: Hazelnut Scones Recipe, Lemon Honey Whipped Cream, Liqueur Whipped Cream, Easy Scone Recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.5 cup Hazelnuts (toasted and chopped)
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 whole Egg (optional, for brushing)
- 1 tablespoon Water (for egg wash)
- 1 cup Heavy cream (for whipped cream topping)
- 2 tablespoons Powdered sugar
- 1 teaspoon Lemon zest
- 1 tablespoon Honey
- 1 tablespoon Liqueur (e.g., Frangelico or Amaretto, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the toasted, chopped hazelnuts.
In a separate bowl, mix together the heavy cream and vanilla extract.
Gradually pour the cream mixture into the dry ingredients, stirring with a fork until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.
Cut the circle into 8 wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
For a golden top, whisk the egg with 1 tablespoon of water to create an egg wash. Brush it over the top of the scones (optional).
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown. Allow them to cool slightly on a wire rack.
While the scones cool, prepare the whipped cream topping: In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
Gently fold in the lemon zest and honey for a zesty cream, or the liqueur for a boozy twist. Serve immediately with the scones.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 7.5 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
