AuthordanieldiverDelicious buttermilk scone studded with chocolate chips and crunchy hazelnut pieces.
Heat oven to 220˚C. In a large bowl mix together flour, baking powder and salt.
Add the cold cubes of butter to the bowl. Rub the butter into the flour by rubbing it between your thumbs and forefinger until you have a rough breadcrumb-like texture.
Stir the sugar, chocolate chips, and chopped hazelnuts in. Pour in the buttermilk and stir with a wooden spoon until the mixture comes together.
Tip out onto a floured surface and flatten until a depth of approx 4cm. Using a 2.75" - 3" cutter dipped in flour cut out as many scones as possible before reshaping the dough and cutting out the remaining scones until no dough remains.
Place on a parchment-lined baking tray. Brush the top of each scone with the beaten egg. Bake for 10 - 12 minutes or until golden brown and when tapped underneath sound hollow.
Ingredients
Directions
Heat oven to 220˚C. In a large bowl mix together flour, baking powder and salt.
Add the cold cubes of butter to the bowl. Rub the butter into the flour by rubbing it between your thumbs and forefinger until you have a rough breadcrumb-like texture.
Stir the sugar, chocolate chips, and chopped hazelnuts in. Pour in the buttermilk and stir with a wooden spoon until the mixture comes together.
Tip out onto a floured surface and flatten until a depth of approx 4cm. Using a 2.75" - 3" cutter dipped in flour cut out as many scones as possible before reshaping the dough and cutting out the remaining scones until no dough remains.
Place on a parchment-lined baking tray. Brush the top of each scone with the beaten egg. Bake for 10 - 12 minutes or until golden brown and when tapped underneath sound hollow.