Chocolate Hazelnut Scones

★★☆☆☆
Prep: 20 mins Cook: 30 mins Serves: 10

Ingredients

  • 1 3/4 cups plus 2 tbsp all-purpose flour420 ml plus 2 tbsp all-purpose flour
  • 1/2 cup hazelnuts, toasted and ground120 ml hazelnuts, toasted and ground
  • 1 tbsp plus 1 1/2 tsp baking powder15 ml plus 1 1/2 tsp baking powder
  • 5 tbsp sugar, plus more for sprinkling75 ml sugar, plus more for sprinkling
  • 1 tsp kosher salt5 ml kosher salt
  • 1 cup plus 2 tbsp cold unsalted butter, cut into 1/2-inch cubes240 ml plus 2 tbsp cold unsalted butter, cut into 1/2-inch cubes
  • 6 tbsp cold buttermilk90 ml cold buttermilk
  • 1 tsp vanilla extract5 ml vanilla extract
  • 1 cup chopped dark chocolate, 60 to 70% cacao240 ml chopped dark chocolate, 60 to 70% cacao
  • Egg washEgg wash

Instructions

  1. 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.
  2. Dump onto clean surface. Using heel of palm, flatten out dough. Gather back together and repeat. Avoid overworking.
  3. Form scones using ice-cream scoop; transfer to ungreased sheet pan. Freeze at least 2 hours.
  4. 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.
Source: Unknown
baking, scones, chocolate, hazelnut