Chocolate chip hazelnut scones recipe
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Take scones to a whole new level with this chocolate and hazelnut version, ideal for a weekend treat! For a double chocolate whammy, spoon a little hazelnut spread on top.
4 people made this
IngredientsMakes: 8 scones
- 250g plain flour
- 75g brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, chilled
- 120ml buttermilk
- 1 egg
- 1 1/2 teaspoons almond extract
- 170g chocolate chips
- 60g chopped hazelnuts
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat oven to 200 C / Gas 6. Lightly butter a 22cm (9 in) diameter circle in the centre of a baking tray.
- In a large bowl, stir together flour, brown sugar, baking powder, bicarb, and salt. Cut the butter into 1cm cubes, and distribute evenly over flour mixture. Cut butter into the flour mixture. Stir together the buttermilk, egg, and extract; add to the flour mixture, and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky.
- Spread the mixture into an 20cm (8 in) diameter circle on the baking tray. Mark into 8 wedges.
- Bake for 17 to 19 minutes, or until the top is lightly browned. Cool on baking tray for 5 minutes. Transfer scones to a wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.
Reviews & ratingsAverage global rating:(95)
Reviews in English (81)
This is the BEST recipe. I used fat-free hazelnut cinnamon non-dairy creamer in place of the buttermilk and left out the hazelnuts. A friend of mine from London says they are very authentic scones. Thank you so much for posting this!-16 Apr 2002
I have made these scones (minus the hazelnuts) several times for guests and they loved them and asked for the recipe. I used 1/2 cup mini chocolate chips and that was plenty. Enjoy!-06 Oct 2002
This recipe is a new family favorite! I've long been searching for a scone recipe worthy of my favorite bakery scones, and this is the one. I will note however that for my taste the 1 1/2 teaspoons of almond extract is too much -- the almond flavor is so strong that it's like marzipan candy. I cut the amount in half and felt it was perfect, still noticeably an almond flavor but not overwhelming the other flavors. The full cup of chocolate chips will seem like overkill to many, but I'm a chocoholic so I was very pleased! It's also a lovely recipe made with dried cherries instead of chocolate chips.-17 Oct 2004
- 2 cups all purpose flour
- 1/4 cup plus 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
- 3/4 cup hazelnuts (about 3 1/2 ounces), toasted, husked, coarsely chopped
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- Preheat oven to 400°F. Butter baking sheet. Sift flour, 1/4 cup sugar, baking powder, salt and baking soda into large bowl. Add butter rub in with fingertips until mixture resembles coarse meal. Stir in nuts. Whisk milk, sour cream, egg and vanilla in medium bowl set aside 1 1/2 tablespoons for glaze. Make well in center of dry ingredients add remaining milk mixture. Stir just until dough forms. Let stand 3 minutes. Turn out onto floured surface. Using floured hands, knead gently until dough comes together, about 5 turns. Pat into 7 1/2-inch round. Using sharp knife, cut into 8 wedges brush with glaze. Sprinkle with 1 tablespoon sugar.
- Transfer wedges to baking sheet, spacing apart. Bake scones until golden and crusty, about 20 minutes. Transfer to rack and cool slightly. Serve warm.
Chocolate Hazelnut Scones
In the midst of the busy holiday season, I count on recipes that can be made ahead in a quiet morning or two, and pulled out of the freezer for a fresh baked treat on (what seems like) a moment’s notice. This year, in particular, I have been searching for sweet treats and found a great option in these Chocolate Hazelnut Scones from Zoe Nathan and the Huckleberry Bakery & Cafe in Santa Monica. The brilliance of the scones lies in the fact that the recipe requires the unbaked dough to be frozen and then baked, so you don’t even feel like you’re cheating by making it ahead. I made a batch last week and another this morning, froze them, and then wrapped each scone in plastic wrap. On Christmas morning, they’ll need a quick 30 minutes in a 350 degree oven and that’s it. Serve them with a generous amount of whipped cream (which I prefer sweetened with a small amount of powdered sugar and a tiny bit of vanilla bean paste).
A few notes on the recipe: The original recipe gives measurements in both American baking units (cups, tablespoons, etc) as well as by weight. While I usually find that baking by weight is more accurate, the weight recommendations in the cookbook don’t correlate quite right so I’ve given all measurements in American units. Also, the original recipe calls to shape the scones by packing them tightly in an ice cream scoop. I didn’t have one handy, so I just cut the dough into traditional scone like wedges and it worked out just fine. They were perhaps a little more rustic than intended, but they were every bit as buttery and flaky so it seemed like nothing was lost in my laziness. Finally, the original Huckleberry recipe calls for a very interesting egg wash – made with 2 egg yolks and 2 Tablespoons of heavy cream plus a small pinch of salt. I liked the beautiful color it gave the scones, but if you don’t have heavy cream or extra egg yolks, you will not be shortchanged to just brush with a simple beaten egg and call it good.
Different brands of flour absorb different amounts of liquid, so you may not need all the liquid in the recipe, or you may need a bit more. If the dough doesn’t come together easily or if it’s too dry and crumbly, add more cream, a little at a time, until the dough starts to come together. If the dough is too wet and sticky, making it hard to handle, add a bit of flour. It’s important to avoid overworking the dough as much as possible, because the less mixing you do, the softer the scones will be. The dough should be soft but not sticky.
This is important for the scones to rise nicely. As it ages, baking powder loses its efficacy. If you wonder why your scones don’t rise, check your baking powder.
Chocolate-Hazelnut Marble Cake Scones
These easy scones with dark chocolate chips and a hint of hazelnut are perfect for brunch or a tea-time snack.
Original recipe makes 8 servings
2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegan butter
2/3 cup So Delicious® Dairy Free Hazelnut Coconut Milk Creamer
1/3 cup dark chocolate chips
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter.
- Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar.
- Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.
Calories: 256 kcal
Carbohydrates: 40 g
Cholesterol: 0 mg
Fat: 8.9 g
Fiber: 1.3 g
Protein: 3.2 g
Sodium: 384 mg
Healthy Oatmeal Chocolate Chip Scones
During my first quarter of graduate school, I taught or attended chemistry classes at 9 am for four days of the week, so I woke up by 6 am to fit in a run or yoga session, shower, and eat breakfast before biking to campus. At least I only lived a few miles away!
Since the weather in my college town rarely cooled off until November, I typically turned to cold cereal for breakfast. I loved a blend of bran flakes and crunchy granola clusters, usually with a little freeze dried fruit thrown in too.
Yet when I finally started feeling a little chill in the air during my early morning runs, usually shortly after Halloween, I often switched to hot oatmeal instead. It tasted so warm and cozy, especially right before I biked to campus in the breezy, slightly foggy mornings!
On those days, I poured oats and water into a bowl. After a couple of minutes in the microwave, I stirred in sweetener and a hefty dose of cinnamon, let it sit for a few minutes to thicken (and so I wouldn’t burn my tongue!), and savored my comforting breakfast. It made my kitchen smell like oatmeal raisin cookies!
With local schools starting soon, I began thinking about my previous school morning routines. As much as I enjoyed my bowls of cold cereal and hot oatmeal, these Healthy Oatmeal Chocolate Chip Scones would’ve been a very welcome treat!
These oatmeal scones are supremely tender and ready in just 30 minutes, and since they taste lovely both warm and cold, they’re ideal for healthy breakfast meal prepping. Plus they contain no eggs, refined flour or sugar and only 142 calories!
Let’s talk about how to make these healthy oatmeal chocolate chip scones!
You’ll start with instant oats (like these—or these for a gluten-free version!). Instant oats are also called “quick cooking” or “one minute” oats. They’re smaller and thinner than traditional old-fashioned rolled oats, which means they soften faster and make your healthy oatmeal chocolate chip scones really moist and tender! You can usually find instant oats right next to the old-fashioned rolled oats at the grocery store.
You’ll actually mix those instant oats with Greek yogurt , pure maple syrup (this kind!), milk , and a touch of vanilla extract . Mixing the oats with these liquid ingredients ahead of time lets the oats start soaking up the moisture sooner. That also leads to really soft and tender healthy oatmeal chocolate chip scones!
In your second bowl, you’ll whisk together whole wheat flour (or gluten-free—see the recipe’s Notes section!), baking powder , salt , and cinnamon . This is my favorite type of cinnamon! It has a stronger, richer, and slightly sweeter taste than traditional cinnamon. It gives these healthy oatmeal chocolate chip scones an even cozier flavor, and I use it all the time in my baking!
Remember, it’s extremely important to measure the oats and flour correctly , using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either ingredient will dry out your scones. This is especially true of the oats because they act like little sponges and soak up as much moisture as they can!
Now it’s time to work in a small amount of very cold butter . (Freezing isn’t necessary for this recipe!) When you put your healthy oatmeal chocolate chip scones in the oven to bake, the cold butter melts and creates tender little pockets in the dough. If the butter starts to soften or melt ahead of time, you don’t get those tender little pockets. And since I definitely love really moist and tender oatmeal chocolate chip scones, I highly recommend using cold butter!
Tip: This nerdy baking science is why I strongly advise against using coconut oil. Coconut oil melts at room temperature, so it’s nearly impossible to keep it solid until you put your scones in the oven.
After you’ve mixed in the oat mixture, it’s time for my favorite part… Mini chocolate chips! It’s pretty hard to make healthy oatmeal chocolate chip scones without the chocolate, right? These are my current favorite because they taste so rich and melt really well.
Just before baking, you’ll brush the tops and sides of your healthy oatmeal chocolate chip scones with milk. This seals moisture into the dough and creates a hint of a crust on the outside. Then cut your dough into triangles, press a few more mini chocolate chips on top for good measure, and…
Easy + healthy breakfast bliss! ?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy oatmeal chocolate chip scones!
Makes: about 15
1 package active dry yeast
3/4 cup coconut palm sugar
2 tbsp palm shortening
1 1/4 cup (warm) coconut milk
2 cups almond flour
2 1/2 cups hazelnut flour
pinch sea salt
2 tbsp coconut flour
1/2 tsp baking soda
1/2 cup organic 65% or higher chocolate chips
Heat the coconut milk in a sauce pan over the stove top until warm to the touch.
Add the yeast, coconut sugar, shortening, and warm coconut milk in the bowl of an electric mixer, with a dough hook or paddle attachment mix for about 2 minutes.
Add the egg and mix well, then combine in a separate bowl the hazelnut flour, almond flour, coconut flour, baking soda, and salt together mix well to combine and then add to wet ingredients in the mixer.
Beat at low speed for 1-2 mins to mix in the flour and then turn up the speed to medium until everything has mixed well.
Scrape out with a spatula and form into a ball place in a glass bowl and put aside in a warm place to proof for about 45 mins
Preheat oven to 350
Once proofed place the ball of dough on a sheet of parchment paper on your counter and press the dough into a large disk about 1/2 in. thick.
Sprinkle the chocolate chips on the top of the disk and lightly press them in to the dough, then cut wedges with a large knife.
Place the wedges on a parchment lined cookie sheet and bake for 12-15 mins.
Enjoy your scones with a glass of coconut or almond milk.
What are babka scones?
So, I made up a name for these because I don’t think they exist, lol. Basically a ‘babka style scone’ is a scone dough wrapped around a chocolate ganache filling, with hazelnuts! It’s the same ‘sauce’ used to make homemade babka. These two are a match made in heaven. I make my dough with vanilla like I do my challah and the dark chocolate nicely complements the tender, flaky surrounding.
I did ask myself at one point, why not just melt chocolate rather than going through the trouble of making this particular sauce? (I mean it is very hard to throw four ingredients into a pan and stir ’em until they are melted.) But you know what happens to just chocolate in the oven? It melts like crazy and bursts out of the dough. On the other hand this filling has structure because of the powdered sugar and cocoa which also give it a good flavor. When it bakes, it firms up, as you can see below.
Espresso Chocolate Chip Scones
Cook Time: 15 minutes
Total Time: 30 minutes
Sweet cream scones flavored with espresso and studded with dark chocolate chunks. Perfect with morning coffee or afternoon tea!
- 3 1/2 cups (430g) all-purpose flour (bleached, if possible)
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (6g) instant espresso powder
- 1 1/2 tablespoons (16g) baking powder
- 3/4 teaspoon kosher salt
- 2 1/4 cups heavy cream, plus more for brushing
- 4 ounces dark chocolate, finely chopped, or 1/2 cup chocolate chips
- coarse or raw sugar, for sprinkling
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together flour, sugar, espresso powder, baking powder and salt.
- Add cream and mix with a fork until evenly moistened, then fold in chocolate chips. Knead once or twice just until dough comes together in a shaggy ball.
- Split dough into quarters and shape each into a ball. On a lightly floured surface, pat out each piece into a 1-inch thick circle, then cut each circle into six even wedges. Transfer to prepared baking sheets, leaving 1-2 inches of space between scones. (Alternatively, you can also scoop out spoonfuls of dough using a spoon or cookie scoop, and drop directly onto baking sheet. Leave a bit more space between them to allow for additional spreading).
- Brush tops of scones with heavy cream and sprinkle generously with raw sugar.
- Bake for about 15 minutes or until bottoms are lightly browned. Let cool for 15 minutes before serving.
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Can you make scones the night before?
Scones are best fresh (and still slightly warm from the oven), so I recommend baking these chocolate chip scones about an hour or two before you plan to enjoy them.
To make ahead: Shape the dough into scones and place in an airtight bag in the fridge overnight. Bake fresh the next day.
To freeze: Freeze the unbaked scones on a lined baking sheet, transfer the frozen scones to an airtight bag, and freeze for up to one month. Bake the scones straight from the freezer (add 1-3 minutes on baking time). (More details on freezing and baking scones here).