When I think of scones, I think of eating a healthy morning treat. This scone recipe is not something you will eat when you are dieting. No. This scone will elevate your day and bring you so much happiness that you won’t care that it is bad for you. In fact, after you take your first crumbly bite you will reminisce about taking a bite of a chocolate chip cookie. Yes. It is hard to believe. Who wouldn’t want a rich dark chocolate tasting treat first thing in the morning with your #Peets coffee.I wanted more. A lot more.
Try it for yourself. You won’t go back to those dry healthy scones ever again
Dark Chocolate Hazelnut Scones
makes 8-10 scones
preheat oven to 350 degrees
- 1 ¾ cups + 2 T/40 g all-purpose flour (Can use 1/3 whole wheat flour)
- ½ cup/50 g hazelnuts, toasted and ground (or almonds or pistachios)
- 1 T+ 1 ½ tsp baking powder
- 5 T/40 g superfine sugar, plus more for sprinkling (grind sugar in food processor to make fine)
- 1 tsp kosher salt
- 1 cup + 2 T/255 g cold unsalted butter, cut into ½-in/12-mm cubes
- 6 T/90 ml cold buttermilk (Can use 6T milk with 1 T white vinegar)
- 1 tsp vanilla extract
- 1 cup/140 g chopped dark chocolate Plus 1/2 cup more for dipping(optional), 60/ 70% cacao Ghirardelli or high quality
- 2 T heavy cream for brushing on top of scones before baking
- In a very large bowl, combine the flour, hazelnuts or almonds/pistachios, baking powder, sugar, and salt and toss well. Throw in the cold butter and work it with your fingertips until it is small pieces. Or use a food processor.
- Add the buttermilk, vanilla, and chocolate. Lightly toss to distribute. I use food processor instead to mix ingredients, but fold in chocolate pieces with a spatula.
- Form the scones into a ball, wrap with plastic wrap and place in fridge for 30 min. Divide dough into 8 or 10 triangles and place onto greased baking pan or pan with parchment paper. Freeze for at least 2 hours before baking, or up to 1 month, tightly wrapped.
- Remove the scones from the freezer. Brush scones with the heavy cream, and sprinkle liberally with sugar. Bake until cooked through @ 25-30 minutes or brown. When cool melt extra 1/2 cup chocolate in microwave and brush onto bottom of scones. Place in freezer to set.
If you like this recipe, follow me and share. I also welcome comments and questions. Enjoy!
Original recipe found on Goop.com