Any flavor scone is alright with me, I love scones! Hazelnuts have such an different and unique flavor, making you want to experience a second scone right after you have finished your first. I suggest buying hazelnuts already husked, it is a pain to get the husk off. If you have them with husks, put on a cookie sheet in a 350° oven for 10-20 minutes. When cooled enough to handle, rub with towel to remove husks.
2 cups flour
1/3 cup sugar
1½ tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
6 Tbl chilled butter, cut into pieces
3/4 cup toasted hazelnuts, husked, coarsely chopped
1/2 cup whole milk or buttermilk
1/4 cup sour cream
1 large egg
1/2 tsp vanilla
Preheat oven to 400°. Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice in large bowl. Add butter, cut in until mixture resembles coarse crumbs. Stir in nuts. Whisk milk, sour cream, egg, and vanilla in medium bowl, set aside 1½ Tbl for glaze. Make well in center of dry ingredients, add milk mixture. Stir just until dough forms, let stand for 3 minutes.
Turn out onto floured surface. Using floured hands, knead gently just until dough comes together. Pat into 7 1/2-inch round. Using sharp knife, cut into 8 wedges. Brush with glaze and sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
Bake scones until golden and crusty for about 20 minutes. Transfer to wire rack and cool slightly. Serve warm.