Hazelnut Chocolate Chip Scones Recipes

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.

Steps:

• 1. In a bowl, combine flour, sugar, baking powder, salt, and cream of tartar; cut in butter until crumbly.
• 2. In a separate bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. stir in baking chips (ie. chocolate chips.)
• 3. Turn dough onto floured surface and knead 10 times. Don't over mix or knead or the dough will be tough.
• 4. Divide dough in half. Pat each portion into a 7 inch circle. Cut into 8 wedges. Separate and place on a greased or parchment lined cookie sheet.
• 5. ** If you'd like, brush each scone with the left over egg white and sprinkle lightly with sugar.
• 6. Bake in a 425 degree preheated oven for 15-18 minutes or until lightly browned. If desired, drizzle with a glaze made from powdered sugar and liquid coffee creamer.

Steps:

• Preheat oven to 325 degrees F.
• Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
• For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter.
• Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar.
• Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

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.

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture is crumbly; stir in buttermilk just until blended. Stir in chocolate chips; , Turn dough onto a floured surface; knead gently 8-10 times. Pat into a 9-in. circle. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on greased baking sheets. , Bake at 450° for 8-10 minutes or until golden brown. Remove to wire racks., In a small bowl, combine glaze ingredients until smooth. Drizzle over scones. Serve warm.

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.