Thursday, April 7, 2011
Here's another scone recipe for you, the perfect foil for a cup of coffee. It's one of my favorites and so easy to whip up when you want a treat for your coffee break.
I started out using my British Scone recipe, then adapted it for the addition of the chocolate chips and hazelnuts. After a few trials, I finally had it down to this perfect recipe.
Makes 8 wedges
2 cups all-purpose unbleached flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped hazelnuts
1/2 cup chocolate chips, semi-sweet
1 1/3 cup heavy whipping cream
In a medium sized bowl, whisk together the flour, sugar, baking powder and salt. Stir in the nuts and chocolate chips. Making a well in the middle of this, pour in the cream. Mix together using a wooden spoon. This dough will be very thick. You may add just a touch more cream if the mix is too dry.
Turn dough out onto a floured surface. Shape and pat into a round, 1 inch high. Using a floured knife, cut the round into 8 equal sized wedges.
Place wedges onto a cookie sheet and bake in the oven at 375° for 16 minutes. The bottoms of the scones will be golden, but the tops will still be pale. Leave on the cookie sheet for a minute and then remove to a wire rack to cool slightly. Serve warm if you like.
***Revised this recipe April 17, 2011. *** Oops! A friend brought to my attention that I failed to include the sugar in this recipe. She had made these scones, and thought them wonderful, but wondered at that they didn't call for any sugar. My recipe was supposed to have sugar, I told her. And so, alerted to the mistake in this post, I have made the necessary changes. So, evidently, these scones still taste lovely with less (or no) sugar, if you feel so inclined to make them that way.