Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 399
  • Fat:
  • 22 g
  • Saturated Fat:
  • 12 g
  • Cholesterol:
  • 52 mg
  • Sodium:
  • 333 mg
  • Carbohydrate:
  • 49 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g

Hazelnut Chip Scones

"When I made a friend's scone recipe, I didn't have enough milk, so I substituted hazelnut-flavored nondairy creamer and added chocolate chips," relates Elisa Lochridge from Tigard, Oregon. "Everyone loved them!"

SERVINGS

16

CATEGORY

Breads

METHOD

Baked

PREP

20 min.

COOK

15 min.

TOTAL

35 min.

INGREDIENTS

  • 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 3/4 cup cold butter
  • 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 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg

DIRECTIONS

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-in. circle; cut into eight wedges. Separate wedges and place on greased baking sheets.
    Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425° 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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008