Best Hazelnut Chip Scones Recipes

HAZELNUT CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400°. Whisk together first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts., Turn onto a lightly floured surface; knead gently 8 times. Pat dough into a 6-in. circle. Cut into 8 wedges; place on a greased baking sheet. Bake until golden brown, 15-20 minutes. Serve warm.

HAZELNUT CHIP SCONES

Steps:

• In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut into eight wedges. Separate wedges and place on greased baking sheets., Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425° for 15-18 minutes or until golden brown. Meanwhile, in a small bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones.

HAZELNUT CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9 inch diameter circle in the center of a baking sheet.
• In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, cut butter into the flour mixture. Stir together buttermilk, egg, and extract; add to the flour mixture, and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky.
• Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.
• Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Transfer scones to the wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.

HAZELNUT CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400 degrees.
• Lightly butter a 9 inch diameter circle in the center of a baking sheet.
• Using a large bowl, stir together first four ingredients.
• Cut the butter into 1/2 inch cubes and distribute them evenly over the flour mixture.
• With a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl stir together the buttermilk, egg and vanilla.
• Add the buttermilk mixture to the flour mixture and stir to combine.
• Stir in the chocolate chips and hazelnuts. I know yuk but the dough will be sticky.
• Spread the dough into an 8 inch diameter circle in the center of the prepared baking sheet.
• Arrange additional hazelnuts around the edge of the dough for garnish if desired. With a serrated knife cut into 8 wedges. Bake for 17-19 minutes or until the top is lightly browned and a toothpick inserted into the center of one of the scones comes out clean.
• Remove the baking sheet to a wire rack and cool for 5 minutes.
• Using a spatula transfer the scones to a wire rack to cool.
• Recut into wedges if necessary.
• Best served warm
• Cool completely before storing in an air tight container.

MOCHA CHIP HAZELNUT SCONES

Steps:

• Dissolve coffee granules in milk: set aside., In a large bowl, combine the flour, brown sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir milk mixture into crumb mixture just until moistened. Stir in hazelnuts and chocolate chips. Turn onto a floured surface; knead 10 times., Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

HAZELNUT CHIP SCONES RECIPE

Steps:

• In abowl large , combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Fold in chocolate chips. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut into eight wedges. Separate wedges and place on greased baking sheets. Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425° for 15-18 minutes or until golden brown. Meanwhile, in a small bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones.