Chocolate-Hazelnut Scones
Serves: 8 scones
 
Ingredients
  • 2 cups plus 2 tablespoons hazelnut flour, divided
  • ¼ cup coconut flour
  • 2 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • ⅓ cup dark chocolate chips, chopped
  • 1 large egg
  • ¼ cup cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together 2 cups hazelnut flour, coconut flour, coconut sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in butter into flour mixture until it resembles coarse crumbs. Stir in chocolate.
  3. In a small bowl, whisk together egg, 3 tablespoons cream, and vanilla extract. Add to flour mixture, stirring until a dough forms. Shape dough into a ball.
  4. Refrigerate dough for 15 minutes to hydrate flours.
  5. Turn out dough onto a work surface that has been sprinkled with remaining 2 tablespoons hazelnut flour. Using a rolling pin, roll out dough into a 1-inch-thick circle, shaping dough edges with hands to neaten, if necessary. Using a large chef’s knife, cut dough circle into 8 wedges. Place wedge scones 2 inches apart on prepared baking sheet.
  6. Brush tops of scones with remaining 1 tablespoon cream.
  7. Bake until scone edges and bottoms are light golden brown, approximately 15 minutes. Let cool for at least 10 minutes before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chocolate-hazelnut-scones-2/