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Hazelnut Chocolate Chip Scones

Two choices for finished topping
If you don't want to use the egg white wash/sugar topping,
you can make a powdered sugar glaze instead and drizzle over each scones after baking.

Ingredients

  • 2 c. all-purpose unbleached white flour
  • 1-1/2 Tbls. white sugar
  • 1/4 t. cream of tarter
  • 2 t. baking powder
  • 1/4 t. salt
  • 6 Tbls. cold butter (no substitutes)
  • 1 egg, separated
  • 3/4 c. refrigerated Hazelnut coffee creamer or half-and-half
  • 3/4 c. semi-sweet chocolate chips
  • additional sugar, if desired
  • ground hazelnuts, optional

Powdered Sugar Glaze (optional)

  • 1/2 to 2/3 c. powdered sugar
  • 1/8 t. vanilla
  • a little water to get desired consistency.

Instructions

In a bowl, combine flour, sugar, baking powder, salt and cream of tartar; 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 and knead. Pat dough into a 7-8 inch circle. Cut into eight wedges; separate wedges and place on a lightly greased baking sheet.

If you have a scones pan, place each wedge in a section (lightly grease each section) and pat dough to fill accordingly.

Beat egg white until a meringue forms; brush each wedge with egg wash and sprinkle with white sugar.

Bake at 400 degrees for 15-18 minutes. Remove from oven and cool for 5 minutes in pan; then remove wedges and place on wire rack.

If not using the egg white wash/sugar topping, after cooling for 10 minutes on wire rack, make powdered sugar glaze and drizzle over each scones.