Chocolate-Hazelnut Scones
Serves: 13
 
Ingredients
  • 2 ½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea 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
  • Sweetened whipped cream (recipe follows)
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time.)
  4. 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 2 ½-inch round cutter dipped in flour, cut 13 scones from dough, rerolling scraps as necessary. Place scones on prepared baking sheet. Brush top of scones with remaining 1 tablespoon cold cream.
  5. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chocolate-hazelnut-scones-3/