The hazelnut chocolate chip scone recipe is just a great combination of nuts and chocolate! Ingredients 2 cups all-purpose flour 1/3 cup packed dark brown sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter, chilled 1/2 cup buttermilk 1 large egg 1 1/2 teaspoons vanilla extract 1 cup semi-sweet chocolate chips 1/2 cup toasted hazelnuts Hardware Whisk Large bowl Small bowl Pastry blender (optional) Cookie sheet Step 1: Preheat oven to 400 degrees F. Step 2: Lightly grease a 9-inch diameter circle in center of cookie sheet; set aside. Step 3: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. Step 4: With a pastry blender or knife cut in chilled butter until mixture resembles coarse crumbs. Step 5: In a small bowl, stir together the buttermilk, egg, and vanilla extract.
Step 6: Pour buttermilk mixture into flour mixture and stir to combine. Step 7: Stir in hazelnuts and chocolate chips. The dough will be sticky. Step 8: Spread the dough into an 8-inch diameter circle in center of prepared cookie sheet. Step 9: With a serrated knife cut circle into 8 wedges. Step 10: Bake 17-19 minutes or until set and lightly browned.
Do not overbake. Re-cut wedges with knife. Let scones stand for 3 minutes before transferring to cooling surface.
Makes 8 scones. Note: To toast hazelnuts, place hazelnuts in a single layer in a baking pan or pie tin. Bake at 350 degrees F. for about 12 minutes.
Wrap nuts in clean kitchen towel. Cool for 20 minutes and then rub off skins. Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active. For more great tasting scone recipes visit http://kicked-up-cookie-recipes.
com/scone-recipes.html For some great no bake and fancy cookie recipes visit http://kicked-up-cookie-recipes.com/no-bake-and-fancy-cookie-reci pes.
html For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/ .
By: Griffin Wetzstein