Hazelnut Chocolate Chip Scones
Serves 8
25 mins prep
17 mins cook
60 mins Rest Time
100 mins total
These Hazelnut Chocolate Chip Scones are buttery, flaky, and filled with sweet mini chocolate chips and toasted hazelnuts. They’re easy to make and can be customized to be gluten-free or dairy-free. Perfect for breakfast or an afternoon snack, these scones are sure to impress with their rich, nutty flavor and tender texture.
2 servings
Scone Ingredients:
Topping Ingredients
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Preheat oven to 400°F (200°C)
Lightly toast the hazelnuts and chop them coarse
In a bowl combine flour, salt, baking powder and baking soda. Mix well.
Add cold butter. Mix using a pastry cutter or a fork until it becomes a sandy texture.
Add milk, yogurt and vanilla. Mix just until it starts to come together, do not overmix.
Fold in the chocolate chips and hazelnuts.
Flour a flat surface and place dough down, lightly sprinkling more flour on top.
Knead very lightly until it comes together, adding more flour as needed to avoid sticking.
Shape into a circle about 1 inch thick.
Cut into 8 pieces like a pizza, you may need to flour your knife in between cuts to avoid sticking.
Chill the dough for 1 hour or freeze it overnight.
Place scones on a baking tray lined with parchment paper, brush with cream/milk and sprinkle cane sugar.
Bake for 15-18 minutes, or just until they become golden brown, and the bottoms begin to brown.
Let them cool on the pan for 10 minutes, then transfer to a cooling rack. Enjoy!
