STREAMING NOW: The Layover

Raspberry Hazelnut Scones 1989

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Leeds England recipe, had this for breakfast before the church wedding for Kenneth Stobbs.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all dry ingredients together.
  2. Blend in butter and buttermilk.
  3. Mix just until blended.
  4. Fold in hazelnuts.
  5. Stir in lightly raspberries.
  6. Drop by spoonfuls onto a greased baking sheet or parchment lined.
  7. Bake 350 degrees F 20 minutes until golden.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: