Hazelnut Scones
Indulge in the warm, nutty decadence of these Hazelnut Scones—a buttery, flaky breakfast treat that’s perfect for cozy mornings or elegant brunch gatherings. Crafted with toasted hazelnuts and a touch of vanilla, these scones boast a tender crumb that pairs beautifully with your favorite coffee or tea. The recipe comes together effortlessly with just 15 minutes of prep time, while a glaze of powdered sugar and milk adds a subtle sweetness for those who enjoy an extra touch of indulgence. Whether served warm from the oven or at room temperature, these golden-brown scones are a delightful way to elevate any occasion. Try this simple yet sophisticated recipe today for a nutty twist on a classic favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and diced
- 0.75 cups Heavy cream, plus more for brushing
- 1 teaspoon Vanilla extract
- 0.5 cups Toasted hazelnuts, roughly chopped
- 1 cup Powdered sugar (optional, for glaze)
- 2 tablespoons Milk (optional, for glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, diced butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix with a fork or spatula until a shaggy dough forms. Be careful not to overmix.
Fold in the chopped hazelnuts, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a circle about 1 inch thick and 8 inches in diameter.
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges.
Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little heavy cream to help them brown.
Bake for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
If desired, prepare a glaze by whisking together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled scones before serving.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 21.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
