Thumbprint Hazelnut Raspberry Scones
  • Cooking Time: 23-25
  • Servings: 8 Large Scones
  • Preparation Time: 10
  • For Scones
  • Full box Dassant Vanilla Scone Mix
  • 1 large egg
  • 1/2 cup milk
  • 1/3 cup butter- melted
  • 3/4 cup hazelnuts- chopped
  • 1/2 cup raspberry preserves
  • For Egg Wash
  • 1 large egg - beaten for egg wash
  • 1 tablespoon milk
  1. Preheat oven to 400° F. Combine egg, 1/2 cup milk and butter- blend well. In second bowl, combine dry mix with hazelnuts. Add dry ingredients to wet ingredients and mix well.
  2. Place dough on floured board. Pat or roll into 8-inch circle. Cut into pie shaped wedges and place on baking sheet. Press your thumb into center of scone making a small circular imprint large enough for a dollop of raspberry preserves.
  3. Place scones 2-inches apart on lightly greased baking sheet. Brush tops and sides with egg wash if desired and bake for 13-15 minutes, or until golden brown.