Recipe

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• 2 cups all-purpose flour
• 1/3 cup dark brown sugar (firmly packed)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 6 tbsp unsalted butter, chilled
• 1/2 cup buttermilk
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup milk chocolate chips (or semi sweet)
• 1/2 cup toasted hazelnuts

• 1 Preheat oven to 400 degrees.
• 2 Lightly butter a 9 inch diameter circle in the center of a baking sheet.
• 3 Using a large bowl, stir together first four ingredients.
• 4 Cut the butter into 1/2 inch cubes and distribute them evenly over the flour mixture.
• 5 With a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs.
• 6 In a small bowl stir together the buttermilk, egg and vanilla.
• 7 Add the buttermilk mixture to the flour mixture and stir to combine.
• 8 Stir in the chocolate chips and hazelnuts. I know yuk but the dough will be sticky.
• 9 Spread the dough into an 8 inch diameter circle in the center of the prepared baking sheet.
• 10 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.
• 11 Remove the baking sheet to a wire rack and cool for 5 minutes.
• 12 Using a spatula transfer the scones to a wire rack to cool.
• 13 Recut into wedges if necessary.
• 14 Best served warm
• 15 Cool completely before storing in an air tight container.