Hazelnut, Chocolate and Honey Scones
Please note this post is sponsored, however all views and opinions expressed are my own and I will only ever recommend excellent products with a wonderful business team behind them!
Deep and earthy flavours combined with the crunch of hazelnut and gooey chocolate pieces - what’s not to love?! These scones are perfect for autumn and are a great afternoon snack with a lovely strong cup of tea.
The best thing is they are super easy to make and take only a small amount of time out of your day to whip up.
With these I’ve hand shaped and cut the dough but if you prefer more traditional shaped scones, use a fluted cookie cutter and continue to flatten out and cut until all the dough is used. Personally I wouldn’t use a rolling pin with this dough as it’s fairly sticky but flour the worktop and your hands liberally and you’ll find it easier to work with. It looks pretty good in it’s natural rustic and chunky form don’t you think?!
For added depth and sweetness I added some beautiful Honeydew Honey from Honey Tradition which works perfectly with these flavours!
Roasted Hazelnut, Dark Chocolate and Honey Scones
Author Ella Nurse | Date 26/10/2019
prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
Servings: 8
Ingredients:
300g self raising flour
50g chilled butter
25g caster sugar
1 tsp mixed spice
1 egg
100ml milk
1 tbsp Honeydew Honey
100g dark chocolate chips
12 whole hazelnuts
a little extra milk for brushing
Instructions:
Preheat the oven to 180 degrees C fan and line a large baking tray
Place the hazelnuts on a baking tray and roast for 5 minutes whilst making the scone dough
In a food processor, whizz together the flour, butter, mixed spice and caster sugar
Add the egg and milk, then the honey and continue to pulse
Crush the roasted hazelnuts
Once fully combined and a dough texture is starting to form turn out the scone mix into a bowl and add the roasted hazelnuts and dark chocolate chips
Mix using a wooden spoon or your hands until the chocolate and nuts are evenly distributed
Sprinkle a little flour over your worksurface to prevent sticking and turn out the dough, gently shaping into a ball
Place the ball onto the lined baking tray and press down creating a wide circle shape
Cut the dough into 8 equal triangles and brush the tops with a little milk
Place in the oven for 15-20 minutes or until golden brown and cooked through
Once fully baked remove from the oven and allow to cool slightly
These scones are best when eaten on the same day, slightly warmed and with a little salted butter and extra drizzled honey
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