Chocolate Hazelnut Scones
Indulge in Decadent Chocolate Hazelnut Scones
Chocolate Hazelnut Scones have a special place in my heart—and they’re about to become a favorite in your home too. These delightful scones combine the rich flavors of bittersweet chocolate and roasted hazelnuts for a treat that’s perfect any time of day. Whether you’re whipping them up for a cozy breakfast, an elegant brunch, or even a comforting afternoon snack with tea, these scones never fail to impress.
Why You’ll Love This Dish
There are countless reasons to make Chocolate Hazelnut Scones, but let’s start with the number one: they are incredibly easy to prepare. With a handful of staples and minimal fuss, you can have a batch ready in no time. Plus, their impressive flavor profile makes them ideal for special occasions yet approachable for everyday enjoyment.
Imagine enjoying the aroma of freshly baked scones wafting through your kitchen. These scones have the perfect crumbly texture, paired beautifully with the creaminess of chocolate and the crunch of hazelnuts.
“These scones are absolutely divine! Rich chocolate combined with crunchy hazelnuts—who could resist? They’re a hit at our weekend brunches!” – Maria J.
The Cooking Process Explained
Ready to dive in? Making Chocolate Hazelnut Scones is straightforward and can be broken down into simple steps. You’ll start by mixing the dry ingredients before incorporating the fudgy chocolate and nutty goodness. The secret to tender scones lies in how you handle the dough, so keep an eye on the process! Once you’ve shaped the dough into wedges, a quick chill in the fridge will ensure that they bake up perfectly flaky.
What You’ll Need
Here’s the ingredient list to get you started on this delicious endeavor:
- 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
- 8 tablespoons (114 grams) unsalted butter (frozen)
- 3-1/2 ounces (100 grams) bittersweet chocolate (chopped)
- 1/3 cup (55 grams) toasted hazelnuts (chopped)
- 1-1/2 cups (252 grams) heavy cream (cold)
- 1 large egg
- 1 tablespoon heavy cream or milk
- 3 tablespoons turbinado sugar
Note: Feel free to substitute chocolate with dark or semi-sweet varieties for a different flavor experience.
Step-by-Step Instructions
-
Prep the Mix-ins: Coarsely chop the hazelnuts, reserving some halves to decorate the scones. Likewise, chop the chocolate into small and large pieces, saving some of the larger pieces for decorating later.
-
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, ground cinnamon, and brown sugar for about 30 seconds. Break up any large clumps of brown sugar with your fingers.
-
Incorporate the Butter: Grate the frozen butter directly into the dry mixture. Toss it gently with your fingers to coat it in flour.
-
Add Chocolate and Nuts: Toss in the chopped hazelnuts and chocolate, mixing them with the butter and flour.
-
Create the Dough: Make a well in the center of the mixture and add the heavy cream. Fold the dry ingredients into the cream using a silicone spatula until the dough comes together and feels slightly sticky.
-
Form and Chill: Lightly flour your countertop and turn the dough out. Fold and press the dough about four times to ensure it holds together. Shape it into an 8-inch circle and cut into 8 wedges. Top each scone with reserved chocolate pieces and hazelnuts. Chill in the fridge for at least 30 minutes or up to 24 hours.
-
Bake and Enjoy: Preheat the oven and brush the tops of the scones with egg wash. Bake until golden brown and enjoy the aroma filling your kitchen.
How to Serve Chocolate Hazelnut Scones
These scones shine best when served warm right out of the oven. Consider pairing them with a dollop of clotted cream, a drizzle of chocolate sauce, or even a sprinkle of powdered sugar for a touch of sweetness. A steaming cup of coffee or tea as a side complements these delightful treats perfectly.
Keeping Leftovers Fresh
To store any leftover scones, keep them in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer bag and stash them in the freezer, where they’ll stay fresh for up to a month. Simply bake them directly from the freezer without thawing for a quick treat!
Pro Chef Tips
-
Grate Your Butter: Using a box grater for the frozen butter ensures even distribution throughout the dough, which is crucial for that light, flakey texture.
-
Don’t Overmix: Once you add the cream, mix just until combined. Overmixing will yield dense scones instead of the fluffy ones we all love.
-
Experiment with Nuts: Mix it up with pecans or almonds instead of hazelnuts for a different flavor profile.
Creative Twists
Feel free to get creative with your Chocolate Hazelnut Scones! Consider adding spices like nutmeg for a seasonal twist or swapping in dried fruit like cherries or raspberries. If you’re feeling adventurous, a splash of orange zest can elevate the flavor profile to new heights.
Your Questions Answered
What is the prep time for these scones?
The total time including chilling is about 1 hour and 30 minutes, but the active preparation time is around 30 minutes.
Can these scones be made vegan?
Absolutely! Substitute the butter with coconut oil or a vegan butter alternative and use a plant-based cream and egg substitute.
How do I know when the scones are done baking?
The scones should be golden brown on top and firm to the touch. A toothpick inserted should come out clean or with a few crumbs.
Enjoy baking, savoring, and sharing these delightful Chocolate Hazelnut Scones! They may just become a delicious staple in your home culinary repertoire.
Chocolate Hazelnut Scones
Ingredients
Method
- Coarsely chop the hazelnuts, reserving some halves to decorate the scones. Likewise, chop the chocolate into small and large pieces, saving some of the larger pieces for decorating later.
- In a large bowl, whisk together the flour, baking powder, salt, ground cinnamon, and brown sugar for about 30 seconds. Break up any large clumps of brown sugar with your fingers.
- Grate the frozen butter directly into the dry mixture. Toss it gently with your fingers to coat it in flour.
- Toss in the chopped hazelnuts and chocolate, mixing them with the butter and flour.
- Make a well in the center of the mixture and add the heavy cream. Fold the dry ingredients into the cream using a silicone spatula until the dough comes together and feels slightly sticky.
- Lightly flour your countertop and turn the dough out. Fold and press the dough about four times to ensure it holds together.
- Shape the dough into an 8-inch circle and cut into 8 wedges. Top each scone with reserved chocolate pieces and hazelnuts. Chill in the fridge for at least 30 minutes or up to 24 hours.
- Preheat the oven and brush the tops of the scones with egg wash. Bake until golden brown and enjoy the aroma filling your kitchen.
