Whole Wheat-Toasted Hazelnut Scones

Whole Wheat-Toasted Hazelnut Scones

Enjoy the delightful taste of Whole Wheat–Toasted Hazelnut Scones at your next afternoon tea.

Whole Wheat-Toasted Hazelnut Scones
Yield: 13 scones • Preparation: 25 minutes • Bake: 15 minutes
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  1. 2 cups whole-wheat flour, such as King Arthur
  2. 1/3 cup firmly packed light brown sugar
  3. 2 teaspoons baking powder
  4. ½ teaspoon salt
  5. 6 tablespoons cold salted butter, cut into pieces
  6. ½ cup chopped toasted hazelnuts
  7. ½ cup plus 3 tablespoons cold heavy whipping cream, divided
  8. 1 large egg
  9. ½ teaspoon vanilla extract
  10. 2 teaspoons turbinado sugar
  11. Orange marmalade (optional)
  12. Clotted cream (optional)
  1. Preheat oven to 375°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, brown sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add hazelnuts, stirring to combine. Set aside.
  4. In a small bowl, combine ½ cup plus 2 tablespoons cream, egg, and vanilla extract, whisking well to blend. Add to flour mixture, stirring to combine. Working gently, bring mixture together with hands until a dough forms. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.)
  5. Turn dough out onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch square cutter, cut 13 squares from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream. Sprinkle with turbinado sugar.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 15 minutes.
  7. Serve warm with orange marmalade and clotted cream, if desired.
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