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Apple Hazelnut Scones

1 apple
2 cups all-purpose flour
2 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
1/4 cup butter
1/2 cup milk
1 egg
1 tsp. grated lemon peel
1/2 to 1 cup chopped hazelnuts
1 Tbsp. sugar

Core and cut half of the apple into 12 thin slices to go on top of the scones. Chop remaining apple. Set aside. In large bowl, stir together flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, stir together milk, egg, and lemon peel. Add milk mixture to flour mixture and stir just until moistened. Add chopped apple and nuts and knead gently in the bowl just until the apple and nuts are distributed throughout the dough—it will be very stiff. Gather into a ball and turn out onto lightly floured surface. Pat into 9-inch circle. Cut in 6 wedges. Place wedges on greased baking sheet. Arrange 2 apple slices on each wedge and sprinkle all wedges with the 1 Tbsp. sugar. Bake in preheated 375ºF oven until well-browned, about 25 to 30 minutes. Makes 6 scones

 

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