It’s that time of year again.
Time for vanilla hazelnut scones!
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When fall is upon us, I always find myself Pinning recipes like crazy. When the weather turns bad, I’m always ready to bake up a storm!
Last year, I was experimenting with scones recipes and I decided to combine a few recipes I liked with some of my favorite ingredients. I had just received a HUGE bag of hazelnuts (or chestnuts) this time last year and I decided to see how they would taste in some traditional scones.
Note: When I was playing with scones recipes, one of the originals that helped me create this recipe was the Brown Eye’d Baker’s Chocolate Chip Scones recipe.
In this particular recipe (which goes great with a cup of coffee and a book!), I use Coffee-Mate Hazelnut coffee creamer and Greek yogurt as a replacement for heavy cream, and it makes the scones a little bit more moist than traditional scones, but I loved the almost muffin-like texture that resulted. Plus, because I use fat-free Greek yogurt, these scones are lighter in fat.
If you’re into the dryer, more traditional scones, simply use powdered creamer, hazelnut extract, or forget about the hazelnut other than for toppings. 🙂
- 3 1/4 cup all purpose flour
- 1/2 cup granulated sugar
- 4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup of vanilla greek yogurt
- 1 cup of liquid hazelnut creamer
- 1/2 cup crushed hazelnuts
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 tsp. ground cinnamon
- Preheat your oven to 375 degrees. Prepare a baking sheet by covering with parchment paper.
- In a large bowl, combine dry ingredients. Mix well.
- In another bowl, combine greek yogurt and coffee creamer and mix until there is a smooth consistency.
- Combine dry and liquid ingredients, mixing just enough to moisten all dry ingredients.
- Turn dough onto floured, flat surface. Knead gently until a soft dough is formed.
- For large scones, roll mixture into a ball and use your hands to work into a large, round circle about a 1/2 inch in thickness. For smaller scones, divide the dough into two smaller circles before working them into circles.
- Place dough circles on prepared baking sheet. Set aside.
- Mix 1/2 brown sugar with 1/4 cup butter and 1 teaspoon of cinnamon. Stir in crushed hazelnuts.
- Cut scone dough into equally-proportioned triangles.
- Spread topping mix over scones.
- Bake for 20-25 minutes or until lightly browned. Enjoy!
- For dryer scones, use less coffee creamer. It is also optional to cut the scones before baking. I normally cut after for this recipe, but most scones are baked pre-cut.
Thanks for reading! Enjoy!