Chocolate Hazelnut Scones
Chef Zoe Nathan of Huckleberry in LA teaches us how to make the ultimate scone over at goop Cookbook Club.
1 ¾ cups + 2 tbsp/40 g all-purpose flour
½ cup/50 g hazelnuts, toasted and ground
1 tbsp + 1 ½ tsp baking powder
5 tbsp/40 g sugar, plus more for sprinkling
1 tsp kosher salt
1 cup + 2 tbsp/255 g cold unsalted butter, cut into ½-in/12-mm cubes
6 tbsp/90 ml cold buttermilk
1 tsp vanilla extract
1 cup/140 g chopped dark chocolate, 60 to 70% cacao
1 batch Egg Wash (see Brioche recipe)
1. In a very large bowl, combine the flour, hazelnuts, baking powder, sugar, and salt and toss well. Throw in the cold butter and work it with your fingertips until the pieces are pea- and lima bean-size. Add the buttermilk, vanilla, and chocolate. Lightly toss to distribute.
2. Immediately dump everything onto a clean surface with more than enough space to work the dough. Using only the heel of your palm, quickly flatten out the dough. Gather the dough back together in a mound and repeat. Be sure to avoid overworking. You should still see some pea-sized bits of butter running through it.
3. Form the scones by tightly packing the dough into an ice-cream scoop; and then transfer to an ungreased sheet pan. Freeze for at least 2 hours before baking, or up to 1 month, tightly wrapped.
4. Preheat your oven to 350°F/180°C. Remove the scones from the freezer. Space them with plenty of breathing room on two ungreased sheet pans, brush with the egg wash, and sprinkle liberally with sugar. Bake from frozen until cooked through, nicely browned, and easily lifted off the pan, about 30 minutes.
Originally featured in The goop Cookbook Club: Huckleberry