Chocolate-Hazelnut Scones

Chocolate-Hazelnut Scones.

Toasted hazelnuts and bittersweet chocolate make a supremely delicious combination in Chocolate-Hazelnut Scones. Serve them with our scrumptious Sweetened Whipped Cream for the perfect condiment. 

Chocolate-Hazelnut Scones
Serves: 13
  • 2½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter
  • 1 (4-ounce) bar bittersweet chocolate, coarsely chopped
  • ⅓ cup chopped toasted hazelnuts
  • ½ cup plus 1 tablespoon cold heavy whipping cream, divided
  • ½ cup whole milk
  • ½ teaspoon vanilla extract
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add chocolate and hazelnuts, stirring well.
  3. In a small bowl, stir together ½ cup cold cream, milk, and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2½-inch round cutter, cut 13 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush top of scones with remaining 1 tablespoon cold cream.
  5. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. Serve warm.

Sweetened Whipped Cream
  • 1 cup cold heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • ½ teaspoon vanilla extract
  1. In a small bowl, beat together cream, confectioners’ sugar, and vanilla extract with a mixer at high speed until thickened. Use immediately.
Whipped cream is best when made shortly before serving.