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Cherry Chocolate Hazelnut Scones

Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Breakfast, Brunch, Dessert or Snack
Author: Hip Foodie Mom

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.