Hazelnut Scones

My mother shared this recipe with me a while back. It came from a magazine, but I don’t remember which one. These scones are delicious: not too sweet, light, and moist. Definitely the best scone recipe I’ve seen. Hazelnuts can be substituted by pecans, almond, or other nuts of your choosing. Hazelnuts and other fatty nuts are delicious, though. Avoid peanuts, as these are legumes anyway.

2 c. all purpose flour
1/4 c. plus 1 T. sugar
1 1/2 t. baking powder
3/4 t. salt
1/2 t. baking soda
6 T. chilled unsalted butter, cut into small pieces
3/4 c. hazelnuts toasted, husked, coarsely chopped (can also use roasted almonds, pecans, etc.)
1/2 c. whole milk
1/4 c. sour cream (yogurt makes a fine substitute)
1 large egg
1/2 t. vanilla extract

Preheat oven to 400 degrees. Butter baking sheet. Sift flour, 1/4 c. sugar, baking powder, salt, and baking soda into a large bowl. Add butter; rub in with fingertips (or pastry utensil) until mxiture resembles a coarse meal. Stir in nuts. Whisk milk, sour cream, egg and vanilla in a bowl; set aside 1 1/2 T. for glaze. Make a well in the center of dry ingredients; add remaining milk mixture. Stir just until dough forms. Let stand for 3 minutes. Turn out onto floured surface. Using floured hands, knead gently until dough comes together, about 5 turns. Form into two rounds, about 6 inches thick and about 1 inch high. Cut each round into eight wedges with a sharp knife. (This makes 16 small-size scones; if you’d like more normal size sconed, make one round with eight pieces). Put the wedges on the baking sheet then brush with glaze and sprinkle with sugar. Bake scones until golden and crusty, and 17 minutes (20 minutes if you’re cooking large scones). Transfer to rack and cool slightly. Serve warm.