Hazelnut Chocolate Chip Scones |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 10 |
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I wanted to make these first but decided with PAC about to start, that I would go ahead and submit. Ingredients:
2 cups all-purpose flour |
1/3 cup dark brown sugar (firmly packed) |
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 milk chocolate chips (or semi sweet) |
1/2 cup toasted hazelnuts |
Directions:
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.
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