Recipes Breakfast & Brunch Breakfast Breads & Pastries Scones Norma's Scones Be the first to rate & review! More Brunch Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on March 30, 2015 Rate PRINT Share Trending Videos Yield: 8 scones Ingredients ⅓ cup hazelnuts (about 1 1/2 ounces) 1 ¾ cups unbleached all-purpose flour ¼ cup sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅔ cup buttermilk ⅓ cup unsalted butter (melted) ¾ cup fresh raspberries Directions Preheat the oven to 350°. Lightly butter a large baking sheet. Toast the hazelnuts in a small cake pan for about 12 minutes, or until fragrant and the skins blister. Transfer to a kitchen towel and rub the nuts together to remove the skins. Coarsely chop the nuts and let cool. Raise the oven temperature to 400°. In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt and hazelnuts. In a large measuring cup, combine the buttermilk and butter. Stir in the raspberries. Stir the liquid mixture into the dry ingredients just until combined. Scoop 8 equal spoonfuls of the dough onto the prepared baking sheet and bake for about 20 minutes, or until the scones are golden. Let cool slightly before serving. Originally appeared: June 1996 Rate It Print