Categories
Cookbook Desserts and Pastries

FHH Scones or “Nutella” Scones

4 cups flour

3/4- 1 cup sugar

2 Tbsp baking powder

1 1/2 tsp salt

1 cup chilled butter

2 eggs

3/4-1 cup milk to make 1 1/4 cup liquid with the eggs mixed in.

a few drops of vanilla

1 cup chocolate chips or chopped chocolate

1 cup chopped hazelnuts

1 cup dried cherries, optional

Glaze:

1 cup powdered sugar

1/4 cup more or less of orange juice

Oven preheated to 350 degrees

Put flour, sugar, salt, and baking powder in bowl and mix. Cut in chilled butter to pea

size. Add the chocolate, hazelnuts, and cherries (if desired) to the flour. Mix eggs, milk,

and vanilla. Pour in the liquids, beat to mix lightly and then knead together by hand to

form a stiff dough that just hangs together like biscuit dough. Divide into four parts. The

parts not baked immediately can be wrapped in plastic wrap and refrigerated or frozen

for later use. Using a lightly sugared board, turn out each part on the board and hand

form a 1/2-3/4 inch tall round disk. Cut each disk into 6 wedge shaped pieces and put

on a baking sheet. Bake 10-15 minutes, rotating once, until golden around the edges

and the top doesn’t collapse to the touch of a finger. While still warm, glaze with

powdered sugar mixed with OJ to the consistency of molasses or honey, using a pastry

brush.

Variation:

1 cup chopped or slivered almonds instead of hazelnuts.

1 cup of dried cherries.

Glaze: 2-3 Tbsp coffee mixed with powdered sugar.

Submitted & created by Sahsa, for Friday Harbor House breakfast menu