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Hazelnut Chocolate Chip Scones

Source of Recipe


From "Larissa's Bread Book"






List of Ingredients



• 2 cups all-purpose flour
  
• 1/3 cup firmly packed dark brown sugar
  
• 1-1/2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 6 Tbsp unsalted butter, chilled
  
• 1/2 cup buttermilk
  
• 1 large egg
  
• 1-1/2 tsp vanilla extract
  
• 1 cup semisweet or milk chocolate chips
  
• 1/2 cup chopped toasted hazelnuts, optional
  






Instructions



1. Preheat the oven to 400 degrees (F).
   
   
2. In a medium bowl, stir together the flour, brown sugar, baking powder, soda and salt. Cut the butter into 1/2-inch cubes and put into the flour mixture. With a pastry blender, cut the butter into the mixture until it resembles coarse crumbs.
   
   
3. In a small bowl, stir together the buttermilk, egg and vanilla. Add this mixture to the flour mixture and stir. Add chocolate chips and hazelnuts, if using them.
   
   
4. Divide the dough into 8 pieces, shaping them into mounds, and place on a lightly greased or parchment paper-lined baking sheet. Bake for 17 to 19 minutes, or until the tops are lightly browned and a toothpick inserted into the center of a scone comes out clean.
   
   
5. Remove the scones from the baking sheet and cool on a wire rack. Serve warm or cool. Store in an airtight container or plastic bag. The scones may be frozen.
   
   Makes 8 scones.
   
   VARIATION: Omit the chocolate chips and hazelnuts; add 2/3 cup raisins or any other dried fruit.