Diana's Desserts - www.dianasdesserts.com
See more recipes in Breads - Biscuits - Rolls - Scones
Toasted Hazelnut Scones with Chocolate Morsels
in Diana's Recipe Book
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|Servings: 8 Scones|
2 cups all purpose flour
1/3 cup firmly packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla extract
1 cup semi-sweet or milk chocolate morsels
1/2 cup toasted hazelnuts, coarsely chopped (optional)
Preheat oven to 400 degrees.
Lightly butter a 9 inch diameter circle in the center of the baking sheet. In a large bowl stir together the flour, brown sugar, baking powder, baking soda and salt. 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 morsels and
hazelnuts. 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
cake tester or toothpick inserted into the center of a scone comes out clean.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula
transfer the scones to the wire rack to cool. Recut into wedges if necessary.
Serve warm or cool completely and store in an airtight container.
|Date: August 5, 2002|