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Hazelnut-Rosemary Scones with Mock Devon Cream

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Hazelnut-Rosemary Scones

Makes 15

2½ cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
2 teaspoons finely chopped fresh rosemary
1 teaspoon fresh orange zest
½ teaspoon fine sea salt
½ teaspoon ground allspice
6 tablespoons cold unsalted butter, cubed
½ cup chopped toasted hazelnuts
1 cup plus 1 tablespoon cold heavy cream, divided
½ teaspoon vanilla extract
Garnish: finely chopped hazelnuts

• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, sugar, baking powder, rosemary, orange zest, salt, and allspice. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add hazelnuts, stirring to combine.

• In a liquid-measuring cup, stir together 1 cup cream and vanilla extract. Add to flour mixture, stirringuntil a dough begins to