chocolate chip and hazelnut scones

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

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chocolate chip and hazelnut scones

Yields6 Servings

 325 g Plain FlourPlus extra for dusting surfaces
 2 tsp Baking Powder
 1 ½ tsp Fine sea salt
 75 g Cold Cubed Butter
 25 g Caster Sugar
 100 g Dark Chocolate Chips
 75 g Skinless Hazelnuts (Roughly Chopped)
 175 ml Buttermilk
 1 Egg(Beaten)

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.

Ingredients

 325 g Plain FlourPlus extra for dusting surfaces
 2 tsp Baking Powder
 1 ½ tsp Fine sea salt
 75 g Cold Cubed Butter
 25 g Caster Sugar
 100 g Dark Chocolate Chips
 75 g Skinless Hazelnuts (Roughly Chopped)
 175 ml Buttermilk
 1 Egg(Beaten)

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

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