Toasted hazelnut whole wheat scones with maple glaze from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

  • buttermilk
  • heavy cream
  • whole wheat flour
  • hazelnuts
  • maple syrup
  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on May 25, 2017

    I made these again with the glaze. It's a delicious glaze, but mine was quite runny, and it spread all across the top of the scone rather than staying in an attractive diagonal drizzle pattern like the ones pictured. But the addition of the glaze really works with these scones, and makes them something special.

  • Rutabaga on March 30, 2014

    I made these without the glaze, as I was afraid that might make them too sweet. Instead, I was pleasantly surprised that the scones themselves were only mildly sweet (perhaps maple sugar doesn't taste as sweet as cane sugar?), and the combination of whole wheat flour and hazelnuts made them very satisfying and hearty, yet still delicate in texture. Next time I will definitely try the glaze.

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