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.
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
CHOCOLATE CHIP SCONES
These chocolate chip scones are crispy and golden on the outside, soft and flaky on the inside, and loaded with chocolate chips in every bite.
Provided by Lily Ernst
Categories breakfast
Time 35m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the chocolate chips. Set aside.
- In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
- Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball. It doesn't have to be smooth. Rough and shaggy is good.
- Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
- Brush the tops of the scones with more buttermilk and sprinkle with coarse sugar if using.
- Bake for 20 minutes or until golden brown.
Nutrition Facts : Calories 402 calories, Sugar 25.1 g, Sodium 143.6 mg, Fat 20.1 g, SaturatedFat 12.2 g, TransFat 0 g, Carbohydrate 52 g, Fiber 3.3 g, Protein 6.9 g, Cholesterol 44.8 mg
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.
CHOCOLATE-COCONUT SCONES
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in coconut and chocolate. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Nutrition Facts : Calories 524 g, Fat 33 g, Fiber 2 g, Protein 7 g, SaturatedFat 21 g
CHOCOLATE-HAZELNUT TURNOVERS
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured work surface to make a 12-inch square. Using a chef's knife or pizza cutter, cut into four equal squares. Brush two edges of each square with egg wash.
- Stir the chocolate chips into the chocolate-hazelnut spread, then divide among the squares, landing it in the centers. Fold the pastry over to make triangles, and press the edges to seal. Brush the tops of turnovers with more egg wash.
- Transfer the turnovers to the prepared baking sheet. Bake until the pastry is golden brown and the chocolate has melted, about 15 minutes. Cool on a baking rack for 10 minutes. Serve warm.
CHOCOLATE CHIP SCONES
These scones are very easy to make and taste like giant cookies!
Provided by GODGIFU
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets.
- In a large bowl, combine flour, cream of tartar, baking soda, salt and sugar. Add the applesauce, water and milk; mix well. Fold in chocolate chips. Drop large rounded spoonfuls of batter onto prepared baking sheets.
- Bake at 400 degrees F (200 degrees C) for 15 minutes. Let cool before serving.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 30 g, Cholesterol 0.8 mg, Fat 4.6 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 107.3 mg, Sugar 12.7 g
HAZELNUT SCONES
Categories Bread Breakfast Brunch Bake Vegetarian Fall Hazelnut Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter baking sheet. Sift flour, 1/4 cup sugar, baking powder, salt and baking soda into 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 tablespoons for glaze. Make well in center of dry ingredients; add remaining milk mixture. Stir just until dough forms. Let stand 3 minutes. Turn out onto floured surface. Using floured hands, knead gently until dough comes together, about 5 turns. Pat into 7 1/2-inch round. Using sharp knife, cut into 8 wedges; brush with glaze. Sprinkle with 1 tablespoon sugar.
- Transfer wedges to baking sheet, spacing apart. Bake scones until golden and crusty, about 20 minutes. Transfer to rack and cool slightly. Serve warm.
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CHOCOLATE CHIP SCONES - RECIPES SIMPLE
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5/5 (1)Category Breakfast, Snack
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or use a seasoned baking stone.
- In your food processor, blend together flour, sugar, baking powder, and salt. Add butter and pulse until the butter is incorporated and the flour is the texture of sand, sticking together when pressed.
- Pour 1/2 cup heavy whipping cream into food processor and pulse to combine the dough. If the dough becomes too thick, remove the blade and use a wooden spoon. Fold in chocolate chips.
- Turn batter out onto a floured surface and fold four or five times to bring the soft dough together. Pat into a circle about 1 to 1 ½ inch thick. Using a sharp knife, cut the circle into 8 wedges.
CHOCOLATE HAZELNUT SCONES RECIPE | GOOP
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Servings 10Estimated Reading Time 2 minsCategory Bread
- In a very large bowl, combine the flour, hazelnuts, baking powder, sugar, and salt and toss well. Throw in the cold butter and work it with your fingertips until the pieces are pea- and lima-bean-size. Add the buttermilk, vanilla, and chocolate. Lightly toss to distribute.
- Immediately dump everything onto a clean surface with more than enough space to work the dough. Using only the heel of your palm, quickly flatten out the dough. Gather the dough back together into a mound and repeat. Be sure to avoid overworking. You should still see some pea-size bits of butter running through it.
- Form the scones by tightly packing the dough into an ice cream scoop and then transfer to an ungreased sheet pan. Freeze for at least 2 hours before baking, or up to 1 month, tightly wrapped.
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- Preheat your oven to 300 Degrees F and position your oven rack in the middle height slot in the oven.
- Line a baking sheet with parchment paper and set aside. Depending on the size of your baking sheet you might need a second one.
- In a large bowl or stand mixer combine the nut flour, the salt, and the baking soda. Give it a slight stir to evenly distribute everything.
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- Cut cold butter into the flour mixture with a pastry blender or your fingers until the mixture resembles coarse breadcrumbs. Stir in chocolate chips.
- In a separate bowl, whisk egg, milk, and cream together and pour into the flour mixture. Stir quickly until the dough just comes together.
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