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Hazelnut Chip Scones

TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD: 16 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!"

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

  • 1. 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.
  • 2. 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.
  • 3. 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 bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones.

Nutrition Facts

1 each: 399 calories, 22g fat (12g saturated fat), 52mg cholesterol, 333mg sodium, 49g carbohydrate (23g sugars, 2g fiber), 4g protein.

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