But as today is 1st day of holidays (not real - for studies, so it's just 50/50 holidays) I decided I need to pamper myself a little and have tasty and amazing breakfast and these scones just popped up in my "blogs you're following" list. In original recipe they called for berries, but as I didn't have them, I used hazelnuts. And they turned out beautifully and so tasty. I hope I'll bake them again soon as recipe is easy to make (I think every scones are easy to make). To make them more fragrant I topped hot scones with piece of coconut butter. Ant it really made a difference - my kitchen smelled like heaven.
1/3 cup / 80 g sugar
zest of 1 medium lemon
2 cups / 500 ml all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 tbs / 115 g unsalted butter, cold
1/2 cup / 125 ml sour cream (30% fat)
1 large egg
50 g crushed hazelnuts
1-2 tsp coconut oil (solid)
For the Glaze
8 tbs confectioners’ sugar; sifted
2 tbs freshly squeezed lemon juice
Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
Chop butter to pieces and add into flour mixture; use your fingers to work in the butter until the mixture resembles coarse meal.
In a small bowl, whisk the sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Add in hazelnuts. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
Place on a lightly floured surface and pat into a 7-inch / 18 cm circle about 3/4-inch / 1,5-2 cm thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Add small pieces on top of scones.
Cool for 10 minutes and prepare the glaze.
In a medium bowl, prepare the glaze by mixing together confectioners’ sugar and lemon juice. Whisk until smooth. Top with spoon.
Serve with tea.
Recipe adapted from My baking addiction