unbleached all-purpose flour
dark unsweetened cocoa powder
cold unsalted butter, cut into chunks (3/4 stick)
toasted hazelnuts, coarsely chopped
hazelnut praline paste, divided use
- Preheat oven to 375°F and place rack in the center. Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt until combined.
- Add butter. Use your fingertips to rub it into the flour until the butter is pea size and the mixture is coarse.
- In a separate bowl, whisk together egg and cream. Slowly pour the wet ingredients into the dry ingredients and stir until dough just comes together. Gently and briefly knead dough with your hands. Add toasted hazelnuts and knead gently to incorporate. Flatten dough into a rectangle approximately 6 by 12 inches (it does not need to be precise) and spread 1/4 cup hazelnut praline paste on top in a crisscross pattern. Roll dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not overwork the dough.
- Cut the dough into 6 or 8 wedges and place them on a prepared baking sheet. Bake scones for 18 to 20 minutes, rotating baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not over bake.
- Transfer scones to a wire rack to cool completely. Place baking sheet with parchment still on it on the rack.
- Heat remaining 1/4 cup hazelnut praline paste in a microwave until pourable, about 10 seconds on high. Pierce tops of the scones a few times with a fork. Use a spoon (or two spoons — one to scoop, one to scrape) to drip warm hazelnut praline paste in a zigzag pattern over the tops of the hot scones. Transfer them to a refrigerator to set for 5 minutes, then serve immediately.
Most scones have a life span of 24 hours or less; however, these scones taste pretty darn good on day two provided you wrap them tightly and store them at room temperature.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to