Elmhurst Milked Vanilla-Raisin Scones


A  vanilla-raisin scone made with Milked Hazelnuts, vanilla, and raisins. These scones are excellent for breakfast, as a snack, or for dessert. Have a glass of Milked Hazelnuts to complete the delicious experience.

Check out the full recipe tutorial below.

Yield: 12 Servings
Serving size: 1 scone

Ingredients:

1 cup      Milked Hazelnuts
2 ½ cup    Flour, All-Purpose
½ cup     Butter
½ tsp.     Salt
¼ cup         Sugar
1 Tbsp.     Baking Powder
½ tsp.        Vanilla Extract
½ cup       Raisins

Directions:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Add flour, butter, salt, sugar, and baking powder to a food mixer and begin mixing.
  3. While the mixer is running, add Milked Hazelnuts, vanilla, and raisins.
  4. Once everything is combined, turn off the food mixture and remove the dough.
  5. Prepare your work surface with a light dusting of flour.
  6. Gently roll out dough to ½ inch thickness.
  7. Cut evenly into approximately 2-inch squares.
  8. Cut squares again in half, diagonally.
  9. Place the wedges on a parchment-lined baking sheet and bake for about 12 minutes or until medium brown on top.
  10. Serve scones warm or room temperature.

Download the recipe card and enjoy. And if you like it, please share it and tag your recipes with #Elmhurst1925.

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