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Hazelnut Chocolate Scones
Both toasted chopped hazelnuts and hazelnut flour are used in these nutty chocolate chunk scones.
Adapted from the Bob's Red Mill Cookbook.
About This Recipe
| Yield: | makes 12 scones |
| Active time: | 15 minutes |
| Total time: | 30 minutes |
| This recipe appears in: | Wake and Bake: Hazelnut Chocolate Scones |
Ingredients
- 1 cup hazelnut flour
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, diced
- 3/4 cup plus one tablespoon cold heavy cream
- 2 ounces dark chocolate, roughly chopped
- 1/3 cup chopped toasted hazelnuts
- sugar, for dusting
Procedures
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper.
-
2
In a large bowl, whisk together hazelnut flour, all purpose flour, sugar, baking powder, and salt.
-
3
Quickly cut butter into dough until it is the size of small peas. This may also be done in a food processor.
-
4
Stir in heavy cream just until incorporated. Mix in chocolate chunks and hazelnuts.
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5
Form dough into 12 balls. Use a rolling pin to quickly flatten them to about 1/2 inch thick. Place on prepared baking sheet. Dust with sugar.
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6
Bake scones until golden, about 15 minutes. Move to a wire rack to cool.
