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Thursday, July 31, 2008

Chocolate Chip & Hazelnut Scones

Today I decided to post a scone recipe. I couldn't find a recipe for chocolate chip hazelnut scones, so I took a few scone recipes and came up with this one. It's really good and I took a picture this time too. You could substitute the hazelnuts for another type of nuts if you want to. Did you know that if you don't have buttermilk, you can substitute 1 cup of buttermilk, with 1 tablespoon of lemon juice or vinegar and enough milk to make 1 cup of buttermilk, letting it stand for about 5 minutes, or you can use 1 cup of plain yogurt. I hope you enjoy these as much as we do.

*Chocolate Chip And Hazelnut*

Servings: 8

2 Cups flour
1/3 Cup granulated sugar
1 1/4 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
1/2 Cup butter, Softened
1/2 Cup Chocolate Chips, Semi-Sweet or milk chocolate
1/2 Cup Hazelnuts, Chopped
1 Tsp. pure vanilla extract
2/3 Cup buttermilk

Egg mixture for scones:
1 large egg, lightly beaten
1 Tbls. milk

Cinnamon Sugar:
2 Tbls.sugar, granulated
1/4 Tsp ground cinnamon

Preheat oven at 400°F. and place rack in middle of oven. Line a baking sheet with parchment paper. In a bowl, mix together flour, sugar, baking powder, baking soda, and salt. Cut butter into flour mixture with a pastry blender or a fork. The mixture should look like coarse crumbs. Stir in the chocolate chips and nuts. Using a small measuring cup whisk together the buttermilk and vanilla extract Then add to the flour mixture, stir just until the dough comes together. Don't over mix the dough. Place on a lightly floured surface and knead dough gently four or five times, then pat the dough into a circle that is about 7 inches around and about 1½ inches thick. Cut circle into 8 pieces, like you would cut a pie. Place the scones on the baking sheet. Make egg wash with egg and 1 tablespoon milk, brush the tops of scones with this mixture. Mix together the sugar and ground cinnamon. Sprinkle the tops of the scones with a little of the cinnamon sugar. Bake about 15 to 20 minutes or until golden brown and a toothpick inserted in middle comes out clean. Remove from oven. You can broil tops for a minute or two, to melt sugar on the tops of scones, so they have a bit of shine to them.

Per Serving: 331 Cal (41% from Fat, 7% from Protein, 51% from Carb); 6 g Protein; 16 g Tot Fat; 9 g Sat Fat; 8 g Mono Fat; 1 g Poly Fat; 44 g Carb; 2 g Fiber; 18 g Sugar; 100 mg Calcium; 2 mg Iron; 284 mg Sodium; 59 mg Cholesterol.

1 comment:

ARLENE said...

Just made cheddar dill scones this morning (will post on my blog tomorrow). These look yummy; will try soon.