Recipe by Paula T
"I make these for teachers for Valentine's Day, but they are wonderful any day of the week. They are tender and flaky and lemony. You can use dried cranberries (which I do) and leave out the nuts if you'd like. The glaze is wonderful, and I haven't found a person who doesn't just love these scones."
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freshly grated lemon zest
cold unsalted butter
heavy whipping cream
fresh lemon juice
Saw this recipe this morning, and decided to make it. These scones were very delicious. Just finished one with a cup of coffee. Not too sweet. Perfect.
These are delicious! I just ate more of them than I care to admit with tea. :) I didn't have hazelnuts so used almonds instead, and added 1/2 tsp almond extract to the batter. Other than that I didn't change anything. They were done much, much earlier than 30 minutes, though--after 15 minutes they were almost overdone.
Great recipe, I substituted the cranberries and hazelnuts with blueberries and macadamia nuts.......ate 4 of 'em all while the household was still in bed (they'll never know!).
This recipe is just wonderful - definitely gift-worthy. Wouldn't change a thing. (I did use dried cranberries, without soaking them in advance. Still fabulous.)
* Percent Daily Values are based on a 2,000 calorie diet.
Lemony Cranberry Hazelnut Scones with Lemon Glaze
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 116
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