I’ve written about my love for 
A huge box of cherries were sent to me by 
Baking these scones twice, even if the consistency wasn’t right the first time and they were kinda mushy, was the best. I still ate the first batch with a happy full face. Hazelnut flour, big chunks of delicious cherries and big gobs of melted chocolate baked into a scone was soooooo good. So be sure to pick up some 
Cherry Chocolate Hazelnut Scones
Ingredients
- 1 heaping cup hazelnut meal/flour I used Bob's Red Mill
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 5 tablespoons very cold unsalted butter; cut into cubes
- 1 cup cherries pitted and chopped
- 1/2 to 1 cup bittersweet or semi-sweet chocolate chunks or morsels
- 1 cup heavy cream
- 1 egg + 1/2 teaspoon water slightly beaten (for egg wash); alternatively, you can brush on heavy cream instead
- Turbinado sugar for sprinkling
- Special tools suggested: pastry blender rubber spatula, rolling pin, dough cutter and parchment paper
Instructions
- Preheat oven to 425 degrees.
- Combine the hazelnut flour, all purpose flour, baking powder, sugar, cinnamon and salt in a large sized mixing bowl. Quickly add the cubed butter and using a pastry blender, cut in the butter until the mixture resembles coarse sand. Add the cherries and chocolate chunks and mix together one more time.
- Using a rubber spatula, stir in the heavy cream until the dough begins to form, only for about 30 seconds to one minute. Transfer the dough to a lightly floured work surface and knead the dough by hand just until it comes together into a slightly sticky ball, for about 5-10 seconds.
- Using a rolling pin (with parchment paper covering the dough), gently roll out. Using the parchment paper helps for a cleaner process. Do not roll the dough out too flat. Using your dough cutter, butter knife or pizza cutter, cut the dough into 8 wedges (like you are cutting a pizza) and place the wedges on a lined baking sheet (parchment paper or your Silpat non-stick baking mat).
- Brush each wedge with the egg wash and sprinkle with Turbinado sugar. Bake for about 20-22 minutes, (rotating the baking sheet halfway through), or when the tops are golden brown. Remove from oven and cool on a wire rack for at least 10 minutes. Serve warm or at room temp.
Disclosure: This is not a sponsored post. All opinions stated here are 100% my own.
