Chocolate Hazelnut Scones
★★★☆☆
Ingredients
- 1 3/4 cups plus 2 tbsp all-purpose flour (414 ml)
- 1/2 cup hazelnuts, toasted and ground (118 ml)
- 1 tbsp plus 1 1/2 tsp baking powder (14.8 ml)
- 5 tbsp sugar, plus more for sprinkling (73.9 ml)
- 1 tsp kosher salt (4.9 ml)
- 1 cup plus 2 tbsp cold unsalted butter, cut into 1/2-inch cubes (237 ml)
- 6 tbsp cold buttermilk (88.7 ml)
- 1 tsp vanilla extract (4.9 ml)
- 1 cup chopped dark chocolate, 60 to 70% cacao (237 ml)
- Egg wash
Instructions
- Combine flour, hazelnuts, baking powder, sugar, and salt; toss well. Work in cold butter until pea and lima bean-size. Add buttermilk, vanilla, and chocolate; toss to distribute.
- Dump onto clean surface. Using heel of palm, flatten out dough. Gather back together and repeat. Avoid overworking.
- Form scones using ice-cream scoop; transfer to ungreased sheet pan. Freeze at least 2 hours.
- Preheat oven to 350°F. Brush with egg wash, sprinkle with sugar. Bake from frozen until cooked through and browned, about 30 minutes.
Wine Pairing: Dessert (Brachetto d'Acqui) — Light sparkling red complements chocolate and hazelnut.