Saturday, January 15, 2011

Hazelnut Chip Scones

24 ServingsPrep: 20 min. Bake: 15 min.


  • 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 3/4 cup cold butter
  • 1 egg, separated
  • 1-1/2 cups refrigerated hazelnut nondairy creamer *
  • 1-1/2 cups  Semi-Sweet Chocolate Chips
  • Additional sugar

  • SPICED BUTTER:   (Optional)
  • 1/2 cup butter, softened
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg


  • In a bowl, combine the first five ingredients; cut in butter until
  • crumbly. In a bowl, whisk egg yolk and creamer; add to dry
  • ingredients just until moistened. Stir in the chocolate chips.
  • Turn onto a floured surface; knead 10 times. Divide dough in thirds.
  • Pat each portion into a 8-in. circle; cut into eight wedges.

  • Separate wedges and place on parchment-lined baking sheets.
  • Beat egg white; brush over dough. (< I skip this step) 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. Yield: 24 scones. 

*I have vowed to try all the different flavors of creamers out there.  I've tried many so far and the flavor of the scone does not change much.  I am leary of trying something like the gingerbread creamer though.  I must say that I prefer these scones room temperature.


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