(Courtesy of "In A Nutshell," W.W. Norton & Co.) Makes 18 scones.

Scones were first baked in 17th century Scotland. Those scones were simple yeast-raised griddle cakes. Over the years, the recipe has evolved. These are delicious plain, preferably with Scotch of course.

1 & ½ cups all-purpose flour

½ cup whole wheat flour

½ cup (1 & ¾ ounces) hazelnut flour

¼ cup sugar

4 teaspoons baking powder

¼ teaspoon salt

¾ stick (6 tablespoons) unsalted butter, chilled and cut into small pieces

1 cup (5 ounces) coarsely chopped hazelnuts

¼ cup finely chopped candied orange peel

¼ cup buttermilk

1 large egg

1 to 2 tablespoons whole milk

Preheat the oven to 400 degrees F. Prepare one rimmed baking sheet with parchment paper.

Stir the all-purpose flour, whole wheat flour, hazelnut flour, sugar, baking powder, and salt together in a large mixing bowl. Carefully rub the butter into the dry ingredients with your fingertips until no visible pieces remain. Stir in the hazelnuts and candied orange peel.

Whisk the buttermilk and egg together in a separate bowl and fold into the dry ingredients, using a rubber spatula. After the dry ingredients are fully moistened, mix the dough by hand for 30 seconds.

Transfer the dough to a lightly floured work surface. Flour the top lightly and press or gently roll the dough into a ½-inch-thick square. Using a 2 & ½ -inch round cutter dipped in flour, cut circles from the dough and place them on the prepared baking sheet, spacing them 1 inch apart. Gently press together the scraps and reroll the dough. Cut as many rounds as possible from the rerolled dough and add them to the baking sheet. Discard any dough scraps left from cutting the second batch.

Brush the tops of the scones with milk. Bake until they are golden and well risen, 10 to 15 minutes. Serve immediately. Scones are best the day they are baked but can be split and toasted the following day or refreshed in a 350 degree F. oven for 5 minutes.

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