Embark on a delectable journey as we explore the art of crafting the perfect hazelnut scones. These delectable pastries, characterized by their crumbly texture and nutty flavor, are a symphony of taste that will tantalize your senses. Whether you prefer a classic scone recipe or a more adventurous variation, we've gathered a collection of the best hazelnut scone recipes to satisfy every palate. From simple to sophisticated, each recipe offers unique insights and techniques to guide you in creating exceptional scones that will impress your family and friends.
Let's cook with our recipes!
HAZELNUT CHOCOLATE CHIP SCONES
Chocolate, hazelnuts and the tangy taste of buttermilk -these delicious scones are easy to make. They come together fast. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Whisk together first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts., Turn onto a lightly floured surface; knead gently 8 times. Pat dough into a 6-in. circle. Cut into 8 wedges; place on a greased baking sheet. Bake until golden brown, 15-20 minutes. Serve warm.
Nutrition Facts : Calories 409 calories, Fat 23g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 327mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 3g fiber), Protein 8g protein.
LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE
I make these for teachers for Valentine's Day, but they are wonderful any day of the week. They are tender and flaky and lemony. You can use dried cranberries (which I do) and leave out the nuts if you'd like. The glaze is wonderful, and I haven't found a person who doesn't just love these scones.
Provided by Paula Todora (Paula T)
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
- Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
- Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
- Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
- Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
- Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 93.2 mg, Fat 12.9 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 6.2 g, Sodium 239.5 mg, Sugar 15.3 g
HAZELNUT SCONES
Make and share this Hazelnut Scones recipe from Food.com.
Provided by Ashley U
Categories Scones
Time 40m
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Sift flour, sugar, baking powder, salt and baking soda into a 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 Tbsp for glaze.
- Make well in center of dry ingredients; add remaining milk mixture.
- Stir just until dough forms.
- Let stand for 3 minutes.
- Turn out onto floured surface.
- Using floured hands, knead gently until dough comes together.
- Pat into 7 1/2-inch round.
- Using sharp knife, cut into 8 wedges; brush with glaze.
- Sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
- Bake scones until golden and crusty for about 20 minutes.
- Transfer to wire rack and cool slightly. Serve warm.
HAZELNUT CHIP SCONES
"When I made a friend's scone recipe, I didn't have enough milk, so I substituted hazelnut-flavored nondairy creamer and added chocolate chips," relates Elisa Lochridge from Beaverton, Oregon. "Everyone loved them!"
Provided by Taste of Home
Time 35m
Yield 16 scones.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut into eight wedges. Separate wedges and place on greased baking sheets., Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425° for 15-18 minutes or until golden brown. Meanwhile, in a small bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones.
Nutrition Facts : Calories 399 calories, Fat 22g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 333mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
HAZELNUT CHOCOLATE CHIP SCONES
Delicious 'pick-me-up-snack' any time of the day for chocolate chip lovers.
Provided by BONNIE GUDIKUNST
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9 inch diameter circle in the center of a baking sheet.
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, cut butter into the flour mixture. Stir together 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 dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.
- Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Transfer scones to the wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 48.3 g, Cholesterol 46.8 mg, Fat 20.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 274.3 mg, Sugar 21.5 g
COFFEE HAZELNUT SCONES
I found this recipe in Biscuits and Scones by Elizabeth Alston. It sounds really good and I hope to try it soon.
Provided by lazyme
Categories Scones
Time 1h
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Put hazelnuts in a baking pan with sides and bake for 15-20 minutes, shaking the pan once or twice, until the skins split and the nuts are lightly browned.
- Pour the nuts into a dish towel; gather the towel around the nuts and rub them hard through the towel for a minute or so to loosen the skins.
- Pick out the nuts and coarsely chop in a food processor or by hand with a chef's knife.
- Turn oven up to 425 degrees F.
- While the nuts are toasting, measure milk and stir in the instant coffee.
- Put flour, baking powder and salt into a large bowl; stir to mix well.
- Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
- Add sugar and hazelnuts; toss to distribute evenly.
- Stir milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
- Scoop 1/4 cupfuls of dough and place about 2-inches apart onto an ungreased cookie sheet.
- Bake about 15 minutes or until the dough colors but does not get dark brown.
- Put scones on a dish towel on a wire rack; cover loosely with the cloth and let cool 1 to 2 hours before serving.
RASPBERRY-HAZELNUT SCONES
Categories Bread Food Processor Berry Nut Breakfast Bake Raspberry Winter Hazelnut Bon Appétit
Yield Makes 12
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking powder, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 3/4 cup cream. Blend, using on/off turns, just until dough comes together. Turn dough out onto lightly floured surface. Sprinkle with 1/2 cup nuts. Gently knead with 4 or 5 turns to mix in nuts. Divide dough into 4 equal pieces; shape each into ball. Press out each to 6-inch round (about 1/4 inch thick). Spread preserves over 2 rounds, leaving 1/2-inch plain border. Place 1 plain dough round atop each preserve-covered round; seal edges. (Can be made 1 day ahead. Wrap in plastic and chill.)
- Preheat oven to 400°F. Butter large baking sheet. Place rounds on work surface. Brush each with 1 tablespoon remaining cream; sprinkle with remaining 1/4 cup nuts, dividing equally and pressing to adhere. Using large knife, cut each round into 6 wedges. Arrange wedges on prepared sheet, spacing 1 inch apart. Bake scones until puffed and deep golden, about 16 minutes. Transfer to platter or napkin-lined basket. Serve warm or at room temperature.
COFFEE OREGON HAZELNUT SCONES
These scones from the Dundee Hazelnuts & The Oregon Hazelnut Industry, look really good. I hope to try them soon.
Provided by lazyme
Categories Scones
Time 2h20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Measure milk and stir in instant coffee.
- Put flour, baking powder and salt into a large bowl; stir to mix well.
- Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
- Add sugar and hazelnuts; toss to distribute evenly.
- Stir in milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
- Scoop 1/4 cup portions of dough and place about 2 inches apart onto an ungreased cookie sheet.
- Bake at 425ºF for about 15 minutes or until the dough colors, but does not get dark brown.
- Put scones on a dish towel on a wire rack.
- Cover loosely with cloth and cool 1-2 hours before serving.
HAZELNUT CHOCOLATE CHIP SCONES
Make and share this Hazelnut Chocolate Chip Scones recipe from Food.com.
Provided by Chef Mommie
Categories Scones
Time 34m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Lightly butter a 9 inch diameter circle in the center of a baking sheet.
- Using a large bowl, stir together first four ingredients.
- Cut the butter into 1/2 inch cubes and distribute them evenly over the flour mixture.
- With a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl stir together the buttermilk, egg and vanilla.
- Add the buttermilk mixture to the flour mixture and stir to combine.
- Stir in the chocolate chips and hazelnuts. I know yuk but the dough will be sticky.
- Spread the dough into an 8 inch diameter circle in the center of the prepared baking sheet.
- Arrange additional hazelnuts around the edge of the dough for garnish if desired. With a serrated knife cut into 8 wedges. Bake for 17-19 minutes or until the top is lightly browned and a toothpick inserted into the center of one of the scones comes out clean.
- Remove the baking sheet to a wire rack and cool for 5 minutes.
- Using a spatula transfer the scones to a wire rack to cool.
- Recut into wedges if necessary.
- Best served warm
- Cool completely before storing in an air tight container.
Nutrition Facts : Calories 251.7, Fat 12.7, SaturatedFat 5.3, Cholesterol 40.6, Sodium 197.2, Carbohydrate 29.9, Fiber 1.4, Sugar 9.6, Protein 4.9
CURRANT HAZELNUT SCONES
With an ever-expanding dairy farm and three children, I don't have a lot of time to bake. But when I can, I pull out this recipe for sweet scones.
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk; stir into crumb mixture just until moistened. Fold in hazelnuts and currants (dough will be sticky)., Turn onto a floured surface; knead 8-10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake at 375° for 12-18 minutes or until golden brown. Serve warm.
Nutrition Facts :
Tips:
- Use cold butter. This will help the scones stay light and flaky. If you don't have time to chill the butter, you can freeze it for about 15 minutes.
- Don't overwork the dough. Overworking the dough will make the scones tough. Mix the ingredients just until they come together.
- Chill the dough before baking. This will help the scones hold their shape and rise evenly.
- Bake the scones in a hot oven. This will help them rise quickly and evenly.
- Don't overbake the scones. Overbaked scones will be dry and crumbly. Bake them just until they are golden brown.
- Serve the scones warm. Scones are best served warm, but they can also be eaten at room temperature.
Conclusion:
Hazelnut scones are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. With a few simple tips, you can make perfect scones every time. So, what are you waiting for? Give this recipe a try today!
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