Hazelnut Scones (Makes 12)
Today, on the feast of St. Julian of Norwich, we are celebrating with dishes containing hazelnuts. “I saw a little thing in the palm of my hand,” Julian wrote, “the size of a hazelnut, and it was round as a ball.” She wondered what it was, and whether it would disappear into nothingness, because it was so small. “It is all creation,” God told her. “It lasts, and always will,” she learned, “because God loves it.” Indeed, everything has its being in the love of God. Today the hazelnut is one of the most beloved symbols of Mother Julian.
One of these scones was used at Communion, and the remaining ones will be a wonderful addition to breakfast over the next couple of days. Try them warm with a vegan butter spread and some fruit jam! ~Glyn and Will
1 cup ground hazelnuts
1 cup gluten-free all purpose flour
1/2 tsp. salt
1 tbsp. baking powder 1 tsp ground cardamom
1 tbsp. brown sugar or maple syrup
6 tbsp butter or margarine (vegan)
1/2 cup soy milk
Recipe Tips: The dough is soft and should be handled lightly. Do not over-mix or over-knead.
1 Preheat the oven to 425.
2 Combine the dry ingredients and mix well.
3 Cut in the vegan butter or margarine until lumps are gone and the crumb is fine.
4 Stir in the soymilk to make a soft dough (adding more flour if needed)
5 Knead gently for a few turns.
6 On a floured surface, roll or pat the dough to 1/2″ thickness.
7 Cut into rounds or whatever shape you prefer, gathering, rolling and cutting scraps.
8 Place on an ungreased baking sheet and bake for 12-15 minutes or until golden brown.
9 Remove to a rack to cool.
Degree of Difficulty: Moderately difficult
Oven Temperature: 425°F
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Serving size: 1/12 of a recipe (3 ounces)
Calories (per scone) 133
Fat 11.92g. (of which 4.1g are saturated fat)
Total Carbohydrates 6.17g