Finely grated bittersweet chocolate and chopped hazelnuts add extra flavor to Hazelnut Wedge Scones. Watch the video to learn how to make wedge scones.
Hazelnut Wedge Scones
Yield: 12 to 16
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- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons cold salted butter, cut into pieces
- ¼ cup finely grated bittersweet chocolate
- ½ cup toasted chopped hazelnuts
- ¾ cup cold heavy whipping cream
- 1 large egg
- 1 large egg white, lightly beaten
- Garnish: castor sugar
- Preheat oven to 350°.
- Line 2 baking sheets with parchment paper.
- In a large bowl, combine flour, granulated sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add chocolate and hazelnuts, stirring to combine.
- In a liquid-measuring cup, combine cream and egg, whisking well. Add to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. Cut dough in half.
- On a lightly floured surface, roll half of dough into a 7-inch circle. Cut into 6 or 8 wedges. Repeat process with remaining dough. Place scones 2 inches apart on prepared baking sheets.
- Brush dough with lightly beaten egg white, and sprinkle with castor sugar, if desired.
- Bake until scones are lightly browned, 20 to 22 minutes.
- *To achieve the look pictured on the front of Tea & Scones, drizzle melted chocolate-hazelnut spread, such as Nutella, over each wedge.
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