Printable | Taste of Home

Hazelnut Chip Scones

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

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.

Printed from tasteofhome.com Oct 11, 2008

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Hazelnut Chip Scones cont.

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.