Hazelnut Scones

Kitty FloridoNovember 12, 2020

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

These hazelnut scones are perfect little pockets of fall in a bite. The trick to this recipe is to roast the hazelnuts before adding to the batter and making the scones small. By making 1 ½ teaspoon portions and that makes this a recipe perfect for an afternoon to enjoy them warm fresh out of the oven.

I used sanding sugar (those big sugar crystals on top), because is what I had around. If you don’t have sanding sugar, you can easily substitute it with its granulated counterpart.

Kitty

Hazelnut Scones

A Foodies’ Kitchen original recipe
Makes 36 small scones

Ingredients:
1 cup of all-purpose flour
⅓ cup of sugar
1 teaspoon of baking powder
¼ teaspoon of baking soda
½ teaspoon of salt
8 tablespoons of unsalted butter, frozen
1 egg
⅓ cup of heavy cream
½ teaspoon of vanilla extract
½ cup of toasted hazelnuts, chopped in small pieces
1 tablespoon of sanding sugar

Directions:

Adjust the oven rack to its middle position and preheat to 400ºF.
In a medium bowl, mix the flour, ⅓ cup of sugar, baking powder, baking soda and salt. Set aside.
With a grater, grate the frozen butter and mix into the flour mix until they reassemble wet sand.
In a measuring cup, mix the egg, cream and vanilla.
Add the wet ingredients to the butter, and mix with a fork until everything is incorporated. Mix in the hazelnuts.
Make balls of 1 ½ teaspoons each, rolling them in sanding sugar on top and placing them on a baking sheet lined with parchment paper.
Bake from 15 to 17 minutes, taking them out as soon as they start getting a golden color on top.
Let them cool for 15 minutes on the pan, then move to a cooling rack.
They can be served warm or room temperature. Enjoy!

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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