INGREDIENTS:¾ cup Frangelico liqueur or white wine
1 cup dried cherries
3 cups all-purpose flour
1 cup whole wheat flour
2 Tbsp. baking powder
½ tsp. salt
2/3 cup brown sugar
1 ½ cups Blue Diamond Hazelnuts, toasted
6 oz. butter
2 large eggs
½ cup half-and-half
½ cup sugar
2 oz. butterDIRECTIONS:Combine liqueur and cherries in small saute pan. Bring to a boil. Simmer on low heat for 1 minute. Remove from heat; set aside. In a large mixing bowl, combine both flours, baking powder and salt; then stir in brown sugar. Add hazelnuts.
Cut 6 oz. of butter pieces into dry mixture, until it resembles a crumbly meal. Beat eggs, half-and-half, and Frangelico-plumped cherries together. Pour into dry mixture and stir just until batter is mixed and moistened. Remove from bowl and knead on floured surface until dough can be rolled, ½ inch thick. Cut into 3 inch rounds, place on parchment-lined sheet pan. Brush top with 2 oz. melted butter and sprinkle with sugar. Bake at 425°F for 15-18 minutes, until light, golden brown.SERVINGS:20-22 3-ounce sconesPHOTO CREDIT:Photo Credit: BLUE DIAMOND GROWERS