A treat for those following a high-protein or gluten-free diet, hearty scones made with hazelnut and coconut flours are laden with bits of dark chocolate.
Serves: 8 scones
- 2 cups plus 2 tablespoons hazelnut flour, divided
- ¼ cup coconut flour
- 2 tablespoons coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 4 tablespoons cold unsalted butter, cut into small cubes
- ⅓ cup dark chocolate chips, chopped
- 1 large egg
- ¼ cup cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups hazelnut flour, coconut flour, coconut sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in butter into flour mixture until it resembles coarse crumbs. Stir in chocolate.
- In a small bowl, whisk together egg, 3 tablespoons cream, and vanilla extract. Add to flour mixture, stirring until a dough forms. Shape dough into a ball.
- Refrigerate dough for 15 minutes to hydrate flours.
- Turn out dough onto a work surface that has been sprinkled with remaining 2 tablespoons hazelnut flour. Using a rolling pin, roll out dough into a 1-inch-thick circle, shaping dough edges with hands to neaten, if necessary. Using a large chef’s knife, cut dough circle into 8 wedges. Place wedge scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until scone edges and bottoms are light golden brown, approximately 15 minutes. Let cool for at least 10 minutes before serving.