SAMHUINN: Hazelnut Chocolate Chip Scones
2 cups all purpose flour
1/3 cup firmly packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla extract
1 cup semi sweet or milk chocolate chips
1/2 cup toasted hazelnuts (optional)
Preheat oven to 400 degrees lightly butter a 9 inch diameter circle in the center of the baking sheet. In a large bowl stir together the flour brown sugar baking powder baking soda and salt. 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. S tir in the chocolate chips and hazelnuts. 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 serrate d knife cut into 8 wedges. Bake for 17-19 minutes or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula transf er the scones to the wire rack to cool. Recut into wedges if necessary. Serve warm or cool completely and store in an airtight container.
Source: Bladey Scone Archive
