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2 cups all purpose flour
Preheat oven to 400°F. Butter baking sheet.
Sift flour, 1/4 cup sugar, baking powder, salt, and baking soda into large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in nuts.
Whisk milk, sour cream, egg, and vanilla in medium bowl; set aside 1-1/2 tablespoons for glaze.
Make well in center of dry ingredients; add remaining milk mixture. Stir just until dough forms. Let stand 3 minutes.
Turn out onto floured surface. Using floured hands, knead gently until dough comes together, about 5 turns. Pat into 7-1/2" round. Using sharp knife, cut into 8 wedges; brush with glaze. Sprinkle with 1 tablespoon sugar.
Transfer wedges to baking sheet, spacing apart. Bake scones until golden and crusty, about 20 minutes. Transfer to rack and cool slightly. Serve warm.
Posted by Brenda Gierczak
Nutritional Info Per Serving: N/A
1/4 cup plus 1 tablespoon sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into 1/4" pieces
3/4 cup hazelnuts (about 3-1/2 ounces), toasted, husked, coarsely chopped
1/2 cup whole milk
1/4 cup sour cream
1 large egg
1/2 teaspoon vanilla extract