Hazelnut Wedge Scones

Hazelnut Wedge Scones

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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  1. 2½ cups all-purpose flour
  2. ⅓ cup granulated sugar
  3. 2½ teaspoons baking powder
  4. ¼ teaspoon salt
  5. 8 tablespoons cold salted butter, cut into pieces
  6. ¼ cup finely grated bittersweet chocolate
  7. ½ cup toasted chopped hazelnuts
  8. ¾ cup cold heavy whipping cream
  9. 1 large egg
  10. 1 large egg white, lightly beaten
  11. Garnish: castor sugar
  1. Preheat oven to 350°.
  2. Line 2 baking sheets with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. Brush dough with lightly beaten egg white, and sprinkle with castor sugar, if desired.
  7. Bake until scones are lightly browned, 20 to 22 minutes.
  1. *To achieve the look pictured on the front of Tea & Scones, drizzle melted chocolate-hazelnut spread, such as Nutella, over each wedge.
TeaTime Magazine https://www.teatimemagazine.com/
 From Tea & Scones, published in 2016


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