, , ,

Hazelnut coffee scones

Hazelnut coffee scones

Hazelnut coffee scones are probably the best scones I’ve ever made and eaten lately. Nowadays I don’t get out much especially in France where pastries are the main baked good when you go out for a coffee. Finding a proper baked scone is pretty rare…But this recipe will leave you wanting more, you’ll be making it on repeat again and again.

Hazelnut coffee scones are probably the best scones I’ve ever made and eaten lately. Nowadays I don’t get out much especially in France where pastries are the main baked good when you go out for a coffee. Finding a proper baked scone is pretty rare…But this recipe will leave you wanting more, you’ll be making it on repeat again and again.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Hazelnut coffee scones

coffee fig scones

Ingredients 

  • 2 cups spelt or whole wheat flour
  • 1 tbsp baking powder
  • 1/3 tsp salt
  • 1/3 cup coconut oil or vegan butter
  • 1/2 cup hazelnut butter
  • 1/4 cup plant-based milk of choice
  • 1 tsp coffee powder diluted with a little bit of boiling water
  • 2 tbsp maple syrup or agave
  • 1 tsp vanilla extract

Glaze

  • 1 cup roasted hazelnuts, skins rubbed off and chopped slightly
  • 1 tsp coffee powder diluted with a little bit boiling water
  • 1/4 cup hazelnut butter
  • 2/3 agave or maple syrup
  • 1/2 tsp vanilla extract
  • Pinch of salt

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Mix the flour, baking powder and salt and set aside. 
  3. Slice the set coconut oil or vegan butter into cubes before rubbing into the flour mixture. 
  4. Mix the hazelnut butter, plant-based milk, diluted coffee, maple syrup, and vanilla extract. 
  5. Pour into the dry mixture and start working with your hands, the dough will be slightly dry, add more milk if needed. 
  6. Scrape out onto parchment paper-lined surface with extra flour, shape into a round shape, and slice into pizza-like shapes of eight. 
  7. Place on to a paper-lined baking tray and bake for 15-18 minutes until brown. 
  8. Drizzle over the cooled glaze over the warm scones! 

Glaze

  1. Whisk the glaze ingredients together and set aside until the scones are done.

Notes:

  • If you’ like to make these scones gluten-free, try using quinoa or buckwheat flour.
  • Different nuts can be used like macadamias or almonds

Hope you love this recipe as much as I do!

M*

You might also like

Share the Love