Raspberry Hazelnut Scones

Ingredients:

• 2 ¼ cups flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup (1 ½ sticks) cold unsalted butter, chopped into smaller pieces
• ¾ cup whipping cream (+ additional for top)
• ¾ cup nuts - toasted, husked, coarsely chopped (hazelnuts, almonds,...)
• ~4 tablespoons fruit preserves (strawberry, raspberry, ...)

Combine flour, sugar, baking powder, and salt in processor, blend briefly. Add butter and pulse until mixture resembles coarse meal. Add cream, pulse until dough comes together. Turn dough out onto lightly floured surface. Sprinkle with ½ cup nuts. Gently knead with 4 or 5 turns to mix in nuts.

Preheat oven to 400 degrees F. Divide dough into 4 equal pieces; shape each into ball. Press out each to 6-inch round (~¼ inch thick). Spread preserves over 2 rounds, leaving ½ inch plain border. Place 1 plain dough round atop each preserve-covered round; seal edges.

Butter backing sheet (or use silmat). Brush tops with cream, sprinkle with remaining nuts, pressing to adhere. Cut each round into wedges of the desired size and arrange on the baking sheet with 1-inch spacing. Bake until puffed and deep golden, about 16 minutes. Serve warm or at room temperature, or freeze and re-heat in toaster oven.

You can make and shape the dough one day ahead - just wrap in plastic and chill. You can also make and shape the scones one day ahead, and just transfer from fridge to oven 20 minutes before serving.