Toasted Hazelnut Scones & Maple Glaze
Warm, deliciously nutty, and lightly sweet, these scones are the perfect addition for teatime. This is a slightly modified version of Dahlia bakery's hazelnut whole wheat scones, adjusted to add clarity to the process and to add in options for sweetness.
Ingredients
Scones
- 227g (1 3/4 cups) all purpose flour (I use unbleached)
- 140g (1 cup) whole wheat flour (I use freshly milled soft white wheat berries)
- 60g (1/4 cup) packed brown sugar
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 200g (14 tbsp) unsalted butter, diced and cold
- 195g (1 1/4 cups) toasted, skinned, and finely chopped hazelnuts
- 239g (1 cup) whole cultured buttermilk, cold
- 2 tsp vanilla extract (I use homemade Madagascar vanilla)
Maple Glaze (Optional)
- 90g (3/4 cup) powdered sugar
- 57g (4 Tbsp) unsalted butter
- 71g (1/4 cup) pure maple syrup
- 1/2 tsp vanilla extract (for toppings, I prefer Tahitian vanilla if available)
- 1/4 tsp kosher salt
- 2 tbsp heavy cream (heavy cream has ~36% fat content)
Instructions
Scones
- Preheat your oven to 400 deg F (~205 deg C). Line your baking sheet with parchment paper.
- Combine flours, sugar, baking powder, and salt in a bowl. Using a pastry blender or your fingertips, cut the butter into your dry mixture until it resembles coarse breadcrumbs. Stir in your hazelnuts with a rubber spatula.
- In a separate bowl, combine the buttermilk and vanilla. Gradually add this to your dry mixture until it comes together as a lightly moist dough.
- Turn the dough out onto a lightly floured surface, and knead gently for a minute or two until it comes together. Be careful not to over-mix, or your scones will be dense.
- If you want your scones in wedges, divide your dough into two, and pat each to a flat round about 1/2 inch (1.25 cm) thick. Cut each round into 6 wedges with a floured knife or metal bench knife. *Ensure you cut straight down, do not shift the knife back and forth, or this can affect your rise. If you want your scones in rounds, pat your dough down to 1/2 inch (1.25cm) thick, and use a biscuit cutter to cut your biscuits out.
- If you'd like to glaze the scones, skip this step. Otherwise, brush the tops with heavy cream and sprinkle with coarse sugar.
- Arrange your scones 1 inch (2.5 cm) apart on your baking sheet. Bake until golden and cooked through. Wedges will take 18-25 minutes, rounds will take 14-18 minutes, depending on the size of your round. If you touch the center top, and it doesn't dent easily, they are done. If you are not glazing the top, enjoy these warm with maple butter!
- If glazing, transfer the scones onto a wire rack set over a parchment lined baking sheet, until they are no longer hot (lightly warm is ok).
Maple Glaze (Optional)
- While the scones are cooling, make the glaze (if desired). Sift the powdered sugar into a bowl.
- Melt the butter in a small saucepan over medium heat (or in a glass measuring cup in the microwave). As soon as it melts, pour it into the powdered sugar, and add maple syrup, vanilla extract, and salt. Whisk until smooth.
- Whisk in the heavy cream.
- Once the scones are cool enough to not melt the glaze, spoon the glaze over the scones, letting it drip off the sides, and enjoy!
Notes
- Freezing: These freeze really well. Prepare the dough through step 5 (cutting). Set on a small parchment lined baking sheet, and seal them completely with a bag, aluminum foil, or saran wrap. Once frozen completely, you can put them in a ziploc bag and store them in the freezer till ready to bake. When ready to bake, set on a parchment-lined baking sheet, and continue from step 6. Baking will take a few extra minutes when baking from frozen, so watch carefully for doneness.