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Make and shape the dough one day ahead for convenience, then just transfer from fridge to oven 20 minutes before serving.
Makes 12
2 1/4 cups unbleached all purpose flour
1/3 cup sugar
1 Tbsp. baking powder
1/2 Tsp. salt
3/4 cup chilled unsalted butter, cut into 1/2 inch cubes
3/4 cup plus 2 Tbsp. chilled whipping cream
3/4 cup hazelnuts, toasted, husked, coarsely chopped
4 Tbsp. raspberry preserves
Combine flour, sugar, baking powder, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles course meal. Add 3/4 cup cream. Blend, using on/off turns, just until dough comes together. Turn dough out onto lightly floured surface. Sprinkle with 1/2 cups nuts. Gently knead 4 or 5 turns to mix in nuts.
Divide dough into 4 equal pieces; shape each into a ball. Press out each to
6 inch round (about 1//4 inch thick). Spread preserves over 2 rounds, leaving
1/2 inch plain border. Place 1 plain dough round atop each preserve-covered
round; seal edges. (Can be made 1 day ahead. Wrap in plastic and chill.)
Preheat oven to 400F. Butter large baking sheet. Place rounds on work surface.
Brush each with 1 Tbsp. remaining cream; sprinkle with remaining 1/4 cup nuts,
dividing equally and pressing to adhere. Using large knife, cut each round into
6 wedges. Arrange wedges on prepared sheet, spacing 1 inch apart. Bake scones
until puffed and deep golden, about 16 minutes. Transfer to platter. Serve warm
or at room temperature.
from Bon Appétit
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