I’ve written about my love for scones before. Scones were always the treat I would buy for myself when going to Starbucks but now that I know how to make these at home (and the homemade ones taste so much better) I’m never buying scones again!
A huge box of cherries were sent to me by Stemilt Growers in Washington and I immediately knew I wanted to bake a big batch of scones. I think there’s something beautiful and magical about seasonal fruit. The fact that you can only get certain types of fruit at their best just a few months out of the year .. makes you appreciate them more when you have them. The bonus here was that Stemilt sent me a huge box so I was able to enjoy these delicious cherries with my kids, bake these scones and bake some brownies too. And because this was my first time baking scones with hazelnut flour, I had to bake these twice to get the right consistency.
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 cherries before summer’s end and make these scones!! I hope you enjoy!
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.
