Raspberry Hazelnut Scone Recipe great addition to any Mother's Day Tea Party

Tea has long held a great meaning and significance in my family. As children, my mother would tell us how important it was for us to sit down together and enjoy a hot cup of tea. Our child version of tea would be mostly water, nonetheless, we would feel special as though we were a part of an exclusive experience. Congregating together on a Sunday afternoon wearing pretty clothes, we would sip tea and eat sweets. To this day, I'm very fond of the tea ritual and will create any excuse to pull out my tea set and get out my baking wear in the goal of ultimately spreading butter over a warm scone.

I'm sharing a recipe that have become an important part of my child-mother bonding relationship with my own children. 

Raspberry-Hazelnut Scone Recipe 

This recipe was given to me a lovely lady who attended a moms/babies gathering that I held years ago when my first child was 5 months old. Although we've moved away from that town, I'll never forget the moments of new mother bonding and yes, we even relaxed for a little bit as the babies played on the floor... 

dianasbakery.com 

Ingredients

1/3 cup hazelnuts

1 3/4 cups all-purpose flour 

1/4 cup sugar

1 teaspoon baking power

1/2 teaspoon baking soda

1/2 teaspoon salt 

2/3 cup buttermilk 

1/3 cup unsalted butter, melted 

3/4 cup fresh raspberries 

Method

1. Preheat the oven to 350F. Lightly butter a large baking sheet. Toast the hazelnuts in a small cake pan for about 12 minutes or until fragrant and the skins blister. Transfer to a kitchen towel and rub the nuts together to remove the skins. Coarsely chop the nuts and let cool.

2. Raise the oven temperature to 400F. 

3. In a large bowl, stir together the flour, sugar, baking power, baking soda, salt and hazelnuts. In a large measuring cup, combine the buttermilk and butter. Stir the liquid mixture into the dry ingredients just until combined. Scoop 8 equal spoonfuls of the dough onto the prepared baking sheet and bake for about 20 minutes, or until the scones are golden. Let cool slightly before serving.

I hope you enjoy theses scones as much as I do!

 

Written by Liz Marques Kogan - a momstown Milton member and mother of 2. Her blog is: OrchidaForever.

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