Hazelnut Chocolate Chip Scones
These Hazelnut Chocolate Chip Scones are buttery, flaky, and filled with sweet mini chocolate chips and toasted hazelnuts. They’re easy to make and can be customized to be gluten-free or dairy-free. Perfect for breakfast or an afternoon snack, these scones are sure to impress with their rich, nutty flavor and tender texture.
Yield: 8 scones
Prevent your screen from going dark
Equipment
- 1 Baking Sheet
- pastry brush
Ingredients
Scone Ingredients:
- 80 ml Milk* unsweetened dairy-free milk or whole milk
- 60 g Unsweetened Plain Yogurt* or greek style yogurt
- 2 tsp Vanilla Extract
- 250 g All-Purpose Flour
- 50 g Light Brown Sugar
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 110 g Salted Butter* cold & cut into cubes
- 185 g Mini Chocolate Chips*
- 85 g Hazelnuts chopped and toasted
Topping Ingredients
- 1 tbsp Cane Sugar or Demerara sugar
- 2-3 tbsp Milk* or Cream*
Instructions
- Preheat oven to 400°F (200°C)
- Lightly toast the hazelnuts and chop them coarse
- In a bowl combine flour, salt, baking powder and baking soda. Mix well.
- Add cold butter. Mix using a pastry cutter or a fork until it becomes a sandy texture.
- Add milk, yogurt and vanilla. Mix just until it starts to come together, do not overmix.
- Fold in the chocolate chips and hazelnuts.
- Flour a flat surface and place dough down, lightly sprinkling more flour on top.
- Knead very lightly until it comes together, adding more flour as needed to avoid sticking.
- Shape into a circle about 1 inch thick.
- Cut into 8 pieces like a pizza, you may need to flour your knife in between cuts to avoid sticking.
- Chill the dough for 1 hour or freeze it overnight.
- Place scones on a baking tray lined with parchment paper, brush with cream/milk and sprinkle cane sugar.
- Bake for 15-18 minutes, or just until they become golden brown, and the bottoms begin to brown.
- Let them cool on the pan for 10 minutes, then transfer to a cooling rack. Enjoy!
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Butter: Dairy-free salted butter sticks or any salted butter of your choice
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
- Whipping cream: Use dairy-free unsweetened whipping cream for vegan and dairy-free or any full fat whipping cream of choice
- Plain yogurt or sour cream: dairy-free unsweetened yogurt, dairy-free sour cream or any plain Greek yogurt or sour cream of your choice
- Sugar: cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar
- Chocolate chips: For the vegan & dairy-free version, use dark chocolate / semi-sweet chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.
- You can substitute hazelnuts with other nuts like almonds or pecans if desired.
- For extra decadence, drizzle melted chocolate on top of the scones after baking.