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.