2       cups unbleached white flour
¼ cup sugar
1½ t baking powder
½ t baking soda
¾ t salt

6 T chilled, unsalted butter, cut into 1/8 inch slices

¾ cup coarsely chopped hazelnuts,
        toasted (oven at 350 for 6-7 minutes)

½ cup heavy cream
¼ cup sour cream
1 large egg
1 t vanilla extract

1 T sugar

DIRECTIONS:

Pre-heat oven to 375.

Stir together dry ingredients.

Add butter pieces, working in with fingertips until mixture resembles coarse meal.

Stir in hazelnuts.

Whisk liquid mixture and set aside 1½ T for glazing.

Add liquid mixture and stir with fork.

Turn out onto floured work surface and finish forming dough.

Pat/roll dough into an 8 inch round.

Cut into 8 wedges.

Brush with glaze and sprinkle with 1 T sugar.

Transfer to two rectangular glass baking dishes.

Bake until lightly brown and cooked through.