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Hazelnut and Chocolate Scones

Source of Recipe


William Leaman






List of Ingredients



• 3/4 cup blanched, skinless hazelnuts
  
• 2-7/8 cups unbleached all-purpose flour
  
• 1/4 cup sugar
  
• 5 tsp baking powder
  
• Pinch salt
  
• 10 Tbsp butter (1-1/4 sticks)
  
• 6 ounces dark chocolate, coarsely chopped
  
• 1/2 cup heavy cream, plus extra for brushing tops
  
• 1/2 cup sour cream
  
• 2 Tbsp raw or turbinado sugar
  






Instructions



1. Preheat oven to 375° F. Toast hazelnuts on a baking sheet until lightly browned, about 10 minutes. Set aside.
   
   
2. Place flour, sugar, baking powder and salt in large bowl and whisk to combine. Cut butter into large chunks and add to dry ingredients. Using your hands, squeeze butter together with flour, and pinch to break butter into smaller pieces. Between flattened palms, rub the mixture as if your hands were cold. Repeat the pinching process. Your goal is to blend butter and flour until it becomes a sandy mixture with tiny pebbles of butter distributed evenly throughout.
   
   
3. Stir in chocolate and hazelnuts. Mix cream and sour cream. Form a well in the dry ingredients and pour cream and sour cream into center. With large wooden spoon or spatula, begin mixing wet mixture into dry, working from the inside out, until all ingredients are combined. Do not overmix.
   
   
4. On lightly floured surface, pat dough out into a large disk about 1 inch thick. Cut into desired shapes and place on Silpat-lined or parchment paper-lined baking sheets. (At this point, you could wrap dough tightly in plastic wrap and refrigerate for 3 or 4 days, or freeze for up to a month. Bring to room temperature or thaw before baking.)
   
   
5. Brush tops of scones with heavy cream and sprinkle with raw or turbinado sugar. Bake 12 to 15 minutes, or until golden.
   
   Makes ten 3-inch scones.