Tuesday, December 20, 2011

Hazelnut Chocolate Chip Scones 2.0


I don't generally repeat a recipe I've previously posted but this is a rewind week for Tuesdays with Dorie so I'm making an exception. The first time I made these scones, I didn't post the recipe because it was a bit of a mess. It's taken a few tries, but I finally got it to the point where it's almost too good to share.

These scones are oh-so-light. Normally, when I pick up a scone it feels substantial. These are feather light, and they are fluffy and tender without being like eating cake. The hazelnut flour gives them a neat flavor and texture. The chocolate chips are a nod to loving chocolate for breakfast and wanting these to be evocative of Nutella. They're perfect to enjoy in the afternoon with a cup of tea, or in the morning for breakfast. You can leave them out if chocolate chips in your scones is not your thing.

The rest of the TWD bakers have chosen other recipes to rewind in this, the next to the last week for us. You can see what they made here. Next week we will be making the last recipe in the book, which was chosen by Dorie herself. Every time I think about writing that post, I tear up.

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Hazelnut Chocolate Chip Scones - adapted from the chestnut scones in Baking From My Home to Yours
Printer-friendly recipe

1 large egg
3/4 cup cold heavy cream
1/2 teaspoon pure vanilla extract
1 1/4 cup plus 2 tablespoons/210 grams all purpose flour
3/4 cup/84 grams hazelnut flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons/112 grams unsalted butter, cut into bits and chilled
3/4 cup/128 grams semisweet chocolate chips

Line a baking sheet with parchment or a silicone mat.

Stir the egg, cream and vanilla extract together.

Measure the dry ingredients into the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to the lowest speed and let run for a minute or so to combine the ingredients. With the mixer still on low, drop in the butter and mix on low speed until the mixture is pebbly. You’ll have pea size pieces, pieces the size of oatmeal flakes and everything in between.

With the mixer still on low, pour the liquid ingredients over the mixture and mix for five seconds then add the chocolate chips and mix until the dough almost comes together; it may be sticky.

Lightly flour a work surface, and place the prepared baking sheet nearby. Before turning the dough out of the bowl, gently press any stray flour into the rest of the dough with a flexible bowl scraper if you have one or a spatula if you don't. Turn the dough onto the floured work surface, dip the bowl scraper in flour and use it to coax the dough into a neater circle about an inch high. Using a 2" round cutter, dip the cutter in flour and cut out the scones, keeping your cuts as close together as possible to minimize waste. Gather the scraps and cut as many scones as you can. Place the scones 2" apart on the prepared baking sheet and place in freezer while you preheat the oven (at this point, the scones can be frozen on the baking sheet, then wrapped airtight. You don’t need to defrost the scones before baking - just add about 2 minutes to the baking time).

Center a rack in the oven and preheat the oven to 400F.

Bake the scones for 17-19 minutes, or until their tops are golden and firmish. Transfer the scones to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.  Makes about 14 scones.

7 comments:

Les rêves d'une boulangère (Brittany) said...

I love a light scone! They are really hard to achieve though, and I've never quite gotten there. This recipe sounds really promising..and of course the photo and ingredients look delicious

Cindy said...

This looks like one yummy scone. Every day is better if it begins with a scone.
I too hate the thoughts of TWD coming to an end. I have met so many wonderful bakers. Thank you for all your kind comments.
Have a wonderful Holiday Season.

Peggy the Baker said...

I love Dorie's scones and I agree, they are wonderfully light. Yours look terrific!

Nancy/n.o.e said...

Yup, not even thinking of that last post. And when I do think of it, I think I'll stretch it into two posts. Ack. It's not really ending is it?

Love your scones, and I have hazelnut meal and pecan meal so I might have to give your recipe a whirl. I'd probably replace the chips with some kind of dried fruit.

Katrina said...

Scones are SO good. Love the chocolate chips in there. sigh, TWD. Doesn't seem real that it will be over. Hope you Bake With Julia!

Flourchild said...

Great choice! I love scones and I found Dorie's recipes are good scone recipes!
Happy Holidays!!

Tracey said...

I really need to get my hands on some nut flours, I just LOVE the sound of these scones. I'm heading to Trader Joe's tomorrow, maybe I can score some there and give these a go this week :)