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Chocolate Hazelnut Scones

Rich, flaky, buttery scones with a hint of chocolate and hazelnut.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 -12 scones
Author Zoe Nathan (Huckleberry: Stories, Secrets, and Recipes from Our Kitchen)


  • 1 3/4 cups all-purpose flour
  • 1/2 cup hazelnuts toasted and then ground
  • 1 Tablespoon plus 1 1/2 teaspoons baking powder
  • 5 Tablespoons sugar plus a little more for sprinkling on top
  • 1 teaspoon kosher salt
  • 1 cup plus 2 Tablespoons cold unsalted butter
  • 6 Tablespoons cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped dark chocolate
  • 1 batch of Egg Wash see notes


  1. Combine the dry ingredients in a large bowl and mix well.
  2. Cut the cold butter into small pieces and cut into the flour mixture (using either your fingers or a pastry cutter) until you have pea-sized or slightly larger pieces.
  3. Add the buttermilk, chocolate, and vanilla and gently mix together.
  4. Turn out the dough onto a floured surface and gently knead the dough two or three times using the heel of your hand until it just begins to hold together. Do not over mix - you want chunks of butter!
  5. Form the scones either by cutting into traditional shape or packing tightly into an ice cream scoop.
  6. Freeze on an ungreased sheet pan for at least two hours. If making ahead, wrap tightly with plastic wrap once frozen and bake within one month.
  7. When ready to bake, preheat your oven to 350 degrees (180C). Brush with an egg wash and sprinkle liberally with sugar.
  8. Bake from frozen for approximately 30 minutes, or until nicely browned.