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1
Heat oven to 400F.
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2
Combine flour, baking powder, baking soda and salt in bowl.
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3
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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4
Stir in 1/2 cup sugar and 1/2 cup hazelnuts.
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5
Combine sour cream and egg yolk in bowl; beat with whisk until smooth.
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6
Stir sour cream mixture into flour mixture.
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7
Knead dough 6 to 8 times on lightly floured surface.
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8
Roll dough into 12x6-inch rectangle.
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9
Cut dough into 12 (3x2-inch) rectangles.
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10
Place onto large ungreased baking sheet.
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11
Beat egg white with fork in small bowl until frothy; brush over tops of shortcakes.
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12
Sprinkle with 1 tablespoon large grain sugar.
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13
Bake 13-17 minutes or until lightly browned.
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14
Cool on cooling rack.
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15
Place 1 cup raspberries, powdered sugar and orange juice in 5-cup blender container.
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16
Cover; blend on high speed 1-2 minutes or until pureed.
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17
Strain sauce to remove seeds, if desired.
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18
Split each shortcake.
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19
Place 1 tablespoon raspberry sauce on individual serving plates.
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20
Place bottom halves of shortcake on raspberry sauce.
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21
Top with whipped cream, fresh raspberries and top halves of shortcake.
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22
Drizzle with remaining sauce and raspberries.
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23
Sprinkle with remaining hazelnuts.
