Hazelnut Pecan and Chocolate Scones

Makes 12 pieces
by Tenina Holder

Thousands probably wouldn't serve these for breakfast...but I have been known to...think special occasion and the guilt magically evaporates. (Of course, I serve them year round, but all in the name of testing!) Hope you enjoy.

Need

  • 160 g roasted hazelnuts and pecans mixed
  • Plus handful extra (100g)
  • 60 g raw sugar
  • 80 g butter
  • Pinch pink salt flakes
  • 1/2 tsp each baking powder and bicarb soda
  • 1 tsp vanilla bean paste
  • 170 g plain flour
  • 50 g soda water
  • 100 g choc chunks

Do

1  

Preheat oven to 180°C and line a large tray with baking paper.

2  

Place 160g toasted nuts and sugar into TM bowl and mill 8 sec/speed 8.

3  

Add butter, salt, baking powder and soda, vanilla and flour.

4  

Mix 6 sec/speed 6 until you have a breadcrumb texture.

5  

Add soda water and knead 12 sec/Interval.

6  

Add remaining nuts and chocolate and mix 6 sec/speed 6.

7  

Spread the mixture into a large round on prepared tray and push into an even sided circle using your spatula. Cut across the circle to score into large wedges.

8  

Bake 30 minutes or until golden around the outside.

9  

Break apart and serve with butter, Nutella, or maple syrup.

Community Comments

More Breakfast

Load more