Chocolate Hazelnut Scones

Name: Chocolate Hazelnut Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 Portionen
Ingredients: 2 cups all-purpose flour; 0.25 cups sugar; 1.5 teaspoons baking powder; 0.5 teaspoons salt; 0.5 teaspoons baking soda; 6 tablespoons vegan butter; 0.66666666666667 cups hazelnut coconut milk creamer; 0.33333333333333 cups dark chocolate chips

Cake

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Cook Time

45 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

These chocolate hazelnut scones are a delightful treat, perfect for a weekend brunch or a cozy afternoon snack. I've been experimenting with different scone recipes, and this one, with its marble cake-inspired swirls, is a real winner. The combination of rich chocolate and nutty hazelnut is simply irresistible. They're surprisingly easy to make, and the Thermomix® makes the process even smoother. The scones are best enjoyed warm, with a cup of coffee or tea. Feel free to add a dollop of whipped cream for an extra touch of indulgence. They are vegetarian and perfect for sharing with friends and family.

Ingredients (8 ingredients)

2 cups all-purpose flour
0.25 cups sugar
1.5 teaspoons baking powder
0.5 teaspoons salt
0.5 teaspoons baking soda
6 tablespoons vegan butter
0.66666666666667 cups hazelnut coconut milk creamer
0.33333333333333 cups dark chocolate chips

Preparation (7 steps)

Preheat oven and prepare baking sheet

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. No Thermomix settings are needed for this step.

Combine dry ingredients

Thermomix® Setting

10 sec/Speed 4

Add 2 cups all-purpose flour, ¼ cup sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon baking soda to the Thermomix bowl. Mix for 10 Sec./Stufe 4 to combine.

Add butter and mix

Thermomix® Setting

20 sec/Speed 3

Add 6 tablespoons vegan butter to the Thermomix bowl. Mix for 20 Sek./Stufe 3 until the mixture forms large, coarse crumbs the size of peas.

Add chocolate chips and creamer

Thermomix® Setting

10 sec/Speed 2

Add ⅓ cup dark chocolate chips and ⅔ cup hazelnut coconut milk creamer to the Thermomix bowl. Mix for 10 Sek./Stufe 2 until just moistened.

Shape the dough

Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter. Let sit for 15 minutes at room temperature. No Thermomix settings are needed for this step.

Cut and bake

Cut the dough into 8 wedges. Sprinkle with remaining tablespoon of sugar. Bake for 15-20 minutes or until golden on top. No Thermomix settings are needed for this step.