chocolate chip and hazelnut scones

Chocolate & Hazelnut Scones

Delicious buttermilk scone studded with chocolate chips and crunchy hazelnut pieces.

[cooked-sharing]

chocolate chip and hazelnut scones
Yields6 Servings
 325 g Plain Flour
 2 tsp Baking Powder
 1 tsp Fine sea salt
 75 g Cold Cubed Butter
 25 g Caster Sugar
 100 g Dark Chocolate Chips
 75 g Skinless Hazelnuts
 175 ml Buttermilk
 1 Egg
1

Heat oven to 220˚C. In a large bowl mix together flour, baking powder and salt.

2

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.

3

Stir the sugar, chocolate chips, and chopped hazelnuts in. Pour in the buttermilk and stir with a wooden spoon until the mixture comes together.

4

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.

5

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.

Category

Ingredients

 325 g Plain Flour
 2 tsp Baking Powder
 1 tsp Fine sea salt
 75 g Cold Cubed Butter
 25 g Caster Sugar
 100 g Dark Chocolate Chips
 75 g Skinless Hazelnuts
 175 ml Buttermilk
 1 Egg

Directions

1

Heat oven to 220˚C. In a large bowl mix together flour, baking powder and salt.

2

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.

3

Stir the sugar, chocolate chips, and chopped hazelnuts in. Pour in the buttermilk and stir with a wooden spoon until the mixture comes together.

4

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.

5

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.

Chocolate & Hazelnut Scones

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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