Tuesday, January 26, 2010

Hazlenut Chip Scones

The first time I made these was about 6 years ago for a sledding party in our backyard. I made them again last night for dinner and we had them with fresh fruit. Yummy, Yummy!

4 cups all-purpose flour
3 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
3/4 cup cold butter (no substitutes)
1 egg, separated
1 1/2 cups refrigerated hazelnut nondairy creamer or half-and-half cream
1 1/2 cups semisweet chocolate chips
Additional sugar

Spiced Butter:
1/2 cup butter, softened
3 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg

In a bowl, combine the first five ingredients; 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; knead 10 times. Divide dough in half. Pat each portion into a 7" circle; cut into 8 wedges. Separate wedges and place on greased baking sheets.

Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425 degrees for 15-18 minutes or until golden brown. Meanwhile, in a small mixing bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones. Yield: 16 scones.


  1. We love scones--and these sound incredible. Do you use the hazlenut creamer? If so, where do you buy it at?

  2. Yes, I do use the creamer. It is at Winco between the milk and where the eggs used to be.