Chocolate and hazelnut is a combo, no argument, and scones are a great delivery device. I clearly think so as I am one scone obsessed human.
Easy is the name of the game of course, so I kept this recipe no-fuss, as usual, just get out your food scale for that much required precision when it comes to small-batches and let’s get baking.
The dough is made with oats and some simple ingredients. For that nutella vibes I folded in some chopped hazelnuts. Use whatever nuts you’re in love with and/or not (or “nut”, get it?) allergic to of course.
They will still be delicious, just diff vibes.
I added a chocolate ganache to these to have that chocolate+hazelnut love affair, unfortunately I used dark chocolate, if you want to go full-nutella, use milk chocolate or vegan alternative to that.
Wait, full nutella would be to just top them with nutella of course! So if you have it around, just do it. Make sure to cool your scones first a bit. Though they are heavenly straight out of the oven, so maybe try one like that first!
I said too many words, they’re good, try them and let me know!
Mini-batch Chocolate Hazelnut Scones
Ingredients
- 1 tbsp (plant) butter (14 g) sub coconut oil
- 1 tbsp maple syrup (21 g)
- 1/4 tsp vanilla extract
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/4 cup oats (20 g) rolled or quick oats
- 1/4 tsp baking powder
- pinch of salt
- 2 tbsp hazelnuts, chopped (15 g) sub other nuts
- 2-4 tsp (nut) milk I use unsweetened almond milk
Chocolate Ganache
- 1 tbsp chocolate chips (15 g)
- 1 tsp (nut) milk (5 g)
Instructions
- Preheat oven to 350F and line a baking sheet with parchment.
- In a small bowl add butter, maple, vanilla and melt in the microwave until blended. Add flour, oats, baking powder, salt and mix to get a crumbly dough. Stir in the nuts.
- Add 1 tsp milk at a time until all crumbs are moistened without adding too much milk. Your dough should stick together but not be wet. I added 4 tsp.
- Turn dough over on the parchment and press into a disk. Either shape into a scone-triangle or cut into 2-4 pieces and separate them.
- Bake 20-25 minutes or until slightly golden (minis might require even less time, so watch them), let them cool completely.
- Add ganache ingredients to a mug, microwave 20 sec at a time and stir to melt into a smooth ganache. It will thicken as it cools.
- Drizzle 1 tsp ganache on each scone and enjoy!
Notes
- The recipe is written for a breakfast scone that is not overly sweet. If you want a dessert scone add 1 tbsp sugar with the maple syrup. That should do it!
- If not using a food scale, definitely spoon & level your flour to avoid over-measuring it, since this will lead to dry baked goods.
- I wrote the recipe for the novice baker and instructed to melt the butter. If you’re a total pro, you can cut the cold butter into the dry mix, to create flakier structure. I find that it doesn’t really make much of a diff for oatmeal scones since the oatmeal becomes the dominant texture anyway, but it’s your scone, your elbow grease, your call!