Hazelnut Scones

Hazelnut Scones

These Hazelnut Scones are a delicious treat.

Hazelnut Scones
Yield: 10
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter
  • ⅓ cup chopped toasted hazelnuts
  • ½ cup cold heavy whipping cream
  • ¼ cup plus 3 tablespoons whole milk, divided
  • ½ teaspoon vanilla extract
  • Garnish: Blood orange slices
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add hazelnuts, stirring to combine.
  4. In a small bowl, combine cream,
  5. ¼ cup plus 2 tablespoons milk, and vanilla extract, whisking well. Add to flour mixture, stirring until mixture comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  6. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times.
  7. Using a rolling pin, roll dough to a 1-inch thickness. Using a 2-inch fluted square cutter, cut 10 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  8. Brush tops of scones with remaining 1 tablespoon milk.
  9. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  10. Garnish with blood orange slices, if desired.
Recommended Condiments: Faux Clotted Cream, Nutella Hazelnut-Chocolate Spread


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