Hazelnut scones

This article has not been rated yet.


15 min


12 scones

* PLUS Baking Time: 13 minutes


  • 1 egg
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/4 cup cold unsalted butter , cubed
  • 1/3 cup chopped hazelnuts
  • 28 g chopped bittersweet chocolate , about 1 square
  • 2 tbsp milk
  • granulated sugar


  • Preheat oven to 400F (200C). Spray a baking sheet with oil. In a medium bowl, whisk egg with buttermilk. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Using your fingers or a fork, work in butter until crumbly. Make a well in the centre. Pour in egg mixture. Mix with a wooden spoon. Scatter with nuts and chocolate and knead in, using floured hands.
  • Gather dough and place on a lightly floured counter. Gently knead 5 to 6 times at most; kneading toughens scones. Then gently pat out to form a circle 1/2 in. (1 cm) thick, keeping edges of dough fairly even. Using a 2 1/2-in. (6-cm) cookie cutter or a small glass, cut out scones, dipping cutter in flour each time. Place on baking sheet, about 1 in. (2.5 cm) apart. Gather up remaining dough and repeat patting and cutting. Lightly brush scone tops with milk, then sprinkle with sugar. Bake in centre of oven until light golden, 13 to 15 min. Cool on a rack. If making ahead, store in an airtight container up to 1 day.

Nutrition (per serving)

  • Calories
  • 166,
  • Protein
  • 4 g,
  • Carbohydrates
  • 21 g,
  • Fat
  • 8 g,
  • Fibre
  • 1 g,
  • Sodium
  • 234 mg.

Tender, airy scones are a must for afternoon tea. We added hazelnuts and chocolate and, in place of Devon cream, a much healthier thickened yogourt (recipe below).

Serve scones with creamy thick yogourt

To make, line a sieve with a dampened cheesecloth or clean thin cloth. Place the sieve over a bowl and scrape 2 cups (500 mL) Balkan-style plain yogourt (5.9 per cent MF) over the cloth. Lightly cover and leave at room temperature for at least 2 hours, or cover with plastic wrap and refrigerate overnight. The longer you let the yogourt drain, the thicker it will be. Discard the liquid in the bowl. Makes 2 cups (500 mL).


In place of nuts and chocolate, try 1 tbsp (15 mL) finely chopped candied ginger with 2 finely chopped dried apricots or 3 tbsp (15 mL) finely chopped dried cherries.

Make Ahead

Scones are best freshly baked. You can prepare flour mixture and egg milk mixture a day ahead. Leave flour mixture at room temperature and refrigerate egg mixture.