MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Honeycomb-Einkorn Scones w/Hazelnuts & Rosemary
Categories: Breads, Snacks, Nuts, Herbs, Dairy
Yield: 8 servings

1 c Hazelnuts
4 oz Cold unsalted butter
3 c A-P einkorn flour; more for
- dusting
1/4 c Granulated sugar
3/4 ts Kosher salt
1 1/2 ts Baking powder
1 tb + 2 ts coarse chopped fresh
- rosemary
1/2 c Buttermilk
1/2 c Heavy cream; more for
- brushing
2 1/2 oz Honeycomb
Coarse sugar; for topping

Set the oven @ 350ºF/175ºC.

Add the hazelnuts to a baking sheet and bake until the
skins are darkened and some are easy to loosen, 10 to 12
minutes. Remove and set aside to cool slightly. Remove
and discard as much of the skin as possible by rubbing
with fingers, then coarsely chop the nuts.

Meanwhile, grate the cold butter on the large side of a
box grater; chill.

In a large bowl, whisk the flour, granulated sugar,
salt, and baking powder to combine. Add the butter,
mixing briefly with fingers to distribute. Add the
chopped hazelnuts and rosemary, tossing to coat.

In a medium bowl, combine the buttermilk and heavy
cream, then slowly add the mixture to the dry
ingredients, stirring with a spatula to incorporate.
Break up the honeycomb into small pieces with your
fingers and mix into the dough by hand to distribute
throughout.

On a parchment-lined baking sheet that’s been lightly
dusted with more einkorn flour, turn out the dough.
Using floured hands, shape into a 12" long X 1" thick
rectangle. Chill until firm, about 1 hour.

Set the oven to 400ºF/205ºC.

Using a sharp knife, make a diagonal cut crosswise
through the dough every 3" to form 8 triangular scones.
Separate the scones across the baking sheet, leaving at
least 2 inches between each. Brush the scones with heavy
cream and sprinkle each with about 1/4 tsp. coarse
sugar.

Bake until lightly browned on the top and golden-brown
on the bottom, 18 to 24 minutes. Remove and let cool 5
minutes, then transfer to a rack to cool completely.

RECIPE FROM: https://www.saveur.com

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