Mini-batch Chocolate Hazelnut Scones

5 from 1 vote

Prep Time10

Cook Time20

Course: Breakfast, Dessert, Snack

Keyword: chocolate, easy recipes, gluten-free, hazelnut, low sugar, nutella, plant-based, scones, single-serving, small-batch, vegan

Servings: mini scones

Calories: 130kcal

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!

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!