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
Instructions
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
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.
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.
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.
Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chocolate-hazelnut-scones/