Still chilly this morning in Michigan. To warm up the house, I made cranberry scones with hazelnut flour. This flour gives the baked goods an extra sweetness that's not overpowering. Wonderful with tea, coffee or milk. The hazelnut flour also makes the scones taste richer and more decadent without the massive calories that icing or frosting imparts. The recipe is from "Cooking Light" magazine with a few adaptations namely the hazelnut flour.
Mix together 1-1/2 cups all-purpose flour, 1/2 cup hazelnut flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon of salt in a large bowl. Melt 2 tablespoons of butter and add to the dry ingredients along with 1/2 cup of cranberries cut in half and 1/2 low fat buttermilk. Combine the ingredients until moist and the dough is sticky. Knead the dough lightly on a floured surface and place the mixture on parchment paper and then on a baking sheet. Form the mixture into a rectangle or circle that's about 1/2-3/4" thick. Bake at 425 degrees for 20 minutes then reduce heat to 350 degrees until the edges are golden are about 15 minutes.