If you want a scone you can split and slather with jam, these are the way to go. Note that the raspberry jam is the key part of this recipe; while the scones are okay without it, the subtle tartness of the raspberries truly brings out the orange and hazelnut flavors, making the scones heavenly.
Follow the blueberry lemon scone recipe, but replace the blueberries with 3/4 cup hazelnuts, toasted 6-8 minutes, rubbed together to remove most of the skins, and coarsely chopped. Replace the lemon flavor with orange flavor and the lemon zest for the zest of 1 orange. Instead of making the icing, serve with raspberry jam.