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Hazelnut Chip Scones

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 Beaverton, Oregon. "Everyone loved them!"
16 ServingsPrep: 20 min. Bake: 15 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 large bowl, combine the first five ingredients; cut in butter
  • until crumbly. In a small bowl, whisk egg yolk and creamer; add to
  • dry ingredients just until moistened. Fold in 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.
© Taste of Home 2012

2 of 2

Hazelnut Chip Scones (continued)

Directions (continued)

  • Bake at 425° for 15-18 minutes or until golden brown.
  • Meanwhile, in a small bowl, combine the spiced butter ingredients;
  • beat until smooth. Serve with warm scones. Yield: 16 scones.
Nutrition Facts: 1 serving (1 each) equals 399 calories, 22 g fat (12 g saturated fat), 52 mg cholesterol, 333 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2012