2 cups all purpose flour
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-inch pieces
3/4 cup hazelnuts (about 3 1/2ounces), toasted, husked, coarsely chopped
1/2 cup whole milk
1/4 cup sour cream
1 large egg
1/2 teaspoon vanilla extract
Preheat oven to 400 degrees F. Butter baking sheet. Sift flour, 1/4cup 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-inch 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.