About this recipe:Take scones to a whole new level with this chocolate and hazelnut version, ideal for a weekend treat! For a double chocolate whammy, spoon a little hazelnut spread on top.
Makes: 8 scones
250g plain flour
75g brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled
1 1/2 teaspoons almond extract
170g chocolate chips
60g chopped hazelnuts
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 200 C / Gas 6. Lightly butter a 22cm (9 in) diameter circle in the centre of a baking tray.
In a large bowl, stir together flour, brown sugar, baking powder, bicarb, and salt. Cut the butter into 1cm cubes, and distribute evenly over flour mixture. Cut butter into the flour mixture. Stir together the buttermilk, egg, and extract; add to the flour mixture, and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky.
Spread the mixture into an 20cm (8 in) diameter circle on the baking tray. Mark into 8 wedges.
Bake for 17 to 19 minutes, or until the top is lightly browned. Cool on baking tray for 5 minutes. Transfer scones to a wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.