Description[]
Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney
Philbert Wormly III (the Berry Merry Worm) is a giant worm who provides Strawberryland's taxi service. He is a dapper sort, always impeccable in a top hat, bow tie, and perfectly folded pocket square. Hailing from Britain, he enjoys his midafternoon tea, and these Hazelnut Lingonberry Scone are the perfect pairing. Of course, they can also be enjoyed with coffee in the morning, or as a less-sweet dessert!
Makes 8 scones
Ingredients[]
- 1/2 cup dried lingonberries
- 1 tablespoon amber honey
- 1/2 cup whole hazelnuts
- 5 tablespoons salted butter
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup whole milk
Directions[]
- Preheat oven to 425°F.
- Place lingonberries in a medium heatproof bowl.
- Add honey, then enough boiling water to cover lingonberries.
- Set aside.
- Place hazelnuts in a single layer on an ungreased baking sheet.
- Toast until golden, about 3 minutes (watch them carefully so they don't burn).
- Pour toasted hazelnuts into the center of a rough towel.
- Rub hazelnuts until skin comes off.
- Transfer hazelnuts to a cutting board and chop finely.
- Drain lingonberries.
- In a food processor, pulse butter, flour, salt, baking powder, sugar, and vanilla until butter is incorporated.
- Transfer to a large bowl.
- Stir in lingonberries and hazelnuts.
- Make a well in flour and nut mixture and pour in milk.
- Using two forks, mix to form a rough dough (do not overmix).
- Transfer dough onto a floured surface and shape into an 8" circle.
- Cut circle into eight wedges and place wedges on a baking sheet greased with nonstick spray.
- Bake 15-20 minutes or until golden.
- Serve warm.