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.
Recipe
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0
min
Prep Time
0
min
Cook Time
Serves
6-8 people
Difficulty
Beginner
Hazelnut coffee 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
- Preheat oven to 175 degrees Celcius.
- Mix the flour, baking powder and salt and set aside.
- Slice the set coconut oil or vegan butter into cubes before rubbing into the flour mixture.
- Mix the hazelnut butter, plant-based milk, diluted coffee, maple syrup, and vanilla extract.
- Pour into the dry mixture and start working with your hands, the dough will be slightly dry, add more milk if needed.
- Scrape out onto parchment paper-lined surface with extra flour, shape into a round shape, and slice into pizza-like shapes of eight.
- Place on to a paper-lined baking tray and bake for 15-18 minutes until brown.
- Drizzle over the cooled glaze over the warm scones!
Glaze
- 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*
