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.

Hazelnut Chocolate Scones

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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. 1

    Preheat oven to 425°F. Line a baking sheet with parchment paper.

  2. 2

    In a large bowl, whisk together hazelnut flour, all purpose flour, sugar, baking powder, and salt.

  3. 3

    Quickly cut butter into dough until it is the size of small peas. This may also be done in a food processor.

  4. 4

    Stir in heavy cream just until incorporated. Mix in chocolate chunks and hazelnuts.

  5. 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.

  6. 6

    Bake scones until golden, about 15 minutes. Move to a wire rack to cool.

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