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Chocolate Hazelnut Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 36 reviews
  • Author: Ivy
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 scones
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Delight in these rich and flaky Chocolate Hazelnut Scones, perfectly combining the nutty crunch of toasted hazelnuts with chunks of bittersweet chocolate. These scones are tender, buttery, and subtly spiced with cinnamon, making them an ideal treat for breakfast or afternoon tea. With a crisp exterior and a soft, moist interior, they bring a gourmet twist to a classic baked good, perfect for sharing or savoring solo.

Ingredients

Dry Ingredients

  • 2 1/2 cups (315 grams) all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup (63 grams) light brown sugar

Butter and Mix-ins

  • 8 tablespoons (114 grams) unsalted butter, frozen
  • 3-1/2 ounces (100 grams) bittersweet chocolate, chopped
  • 1/3 cup (55 grams) toasted hazelnuts, chopped

Wet Ingredients and Toppings

  • 1 1/2 cups (252 grams) heavy cream, cold
  • 1 large egg
  • 1 tablespoon heavy cream or milk (for egg wash)
  • 3 tablespoons turbinado sugar (for topping)

Instructions

  1. Prep nuts and chocolate: Coarsely chop the toasted hazelnuts, reserving about 16 half pieces for decoration. Chop the bittersweet chocolate into varied sizes including larger 1/4-inch pieces to reserve for topping the scones after cutting.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, kosher salt, ground cinnamon, and light brown sugar for about 30 seconds. Break up any large brown sugar clumps with your fingers to ensure even distribution.
  3. Incorporate butter: Grate the frozen butter using a box grater directly into the dry ingredients. Use your fingers to toss and combine the butter with the flour mixture, ensuring a crumbly texture. Add chopped hazelnuts and chocolate pieces, tossing to distribute evenly.
  4. Add cream and form dough: Make a well in the center of the dry mixture and pour in the cold heavy cream. Fold the cream into the flour mixture gently with a silicone spatula until the dough just comes together and is slightly sticky.
  5. Knead dough gently: Lightly flour a clean surface and turn out the dough. Fold the dough over and press it together 4 times, incorporating any loose flour, to bring it into a cohesive ball without overworking.
  6. Shape and cut scones: Form the dough into an 8-inch circle. Use an 8-inch cake pan or plate as a guide if desired. Cut the circle into 8 wedges. Press the reserved chocolate and hazelnut pieces into the tops of each wedge. Arrange the scones on a plate and refrigerate for at least 30 minutes or up to 24 hours.
  7. Optional freezing: To freeze, place scones on a baking sheet and freeze until solid. Transfer to freezer bags and store for up to 1 month. Bake directly from the freezer when ready.
  8. Preheat oven: Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) before baking.
  9. Prepare for baking: Place the chilled scones on a parchment-lined half-sheet baking tray. Whisk together the egg and 1 tablespoon heavy cream or milk to create an egg wash. Brush the tops of the scones evenly with the egg wash and sprinkle with turbinado sugar.
  10. Bake: Bake for 23-25 minutes until golden brown and risen. The internal temperature should reach about 200 degrees Fahrenheit (93 degrees Celsius). If baking from frozen, add about 5 extra minutes to the baking time.
  11. Serve: Enjoy the scones warm as is, or with additional butter and honey for extra indulgence.
  12. Storage: Best enjoyed the day of baking; store leftover scones in an airtight container at room temperature for up to 3 days.

Notes

  • Use cold ingredients and work quickly to maintain the butter’s coldness; this helps create flaky layers.
  • Frozen butter is easier to grate and distributes more evenly for tender scones.
  • Adjust cinnamon level to taste or omit for a more neutral flavor profile.
  • Scones can be frozen before or after shaping for convenience.
  • Ensure the scones are spaced sufficiently on the baking sheet to allow even rising and browning.
  • Turbinado sugar adds a lovely crunch and sparkle on top but can be substituted with coarse sugar or omitted.
  • For a dairy-free version, substitute heavy cream with a thick coconut cream and use a plant-based butter alternative, but the texture will vary.

Find it online: https://ivysrecipes.com/chocolate-hazelnut-scones-recipe/