Toasted hazelnuts and bittersweet chocolate make a supremely delicious combination in Chocolate-Hazelnut Scones. Serve them with our scrumptious Sweetened Whipped Cream for the perfect condiment.
Chocolate-Hazelnut Scones
Serves: 13
Ingredients
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup cold unsalted butter
- 1 (4-ounce) bar bittersweet chocolate, coarsely chopped
- ⅓ cup chopped toasted hazelnuts
- ½ cup plus 1 tablespoon cold heavy whipping cream, divided
- ½ cup whole milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add chocolate and hazelnuts, stirring well.
- In a small bowl, stir together ½ cup cold cream, milk, and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2½-inch round cutter, cut 13 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush top of scones with remaining 1 tablespoon cold cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. Serve warm.
Sweetened Whipped Cream
Ingredients
- 1 cup cold heavy whipping cream
- 3 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
Instructions
- In a small bowl, beat together cream, confectioners’ sugar, and vanilla extract with a mixer at high speed until thickened. Use immediately.
Notes
Whipped cream is best when made shortly before serving.
