Hazelnut Scones Hazelnut Scones

Author: Canadian Living

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: September 2008



In food processor, finely grind 1/4 cup (50 mL) hazelnuts and sugar. Reserve 1 tbsp (15 mL) for topping. Set remainder aside.

On large baking sheet, bake 1 cup(250 mL) hazelnuts in 350°F (180°C) oven until golden and fragrant, 8 to 10 minutes. Transfer to tea towel; rub to remove skins. Let cool; coarsely chop.

In large bowl, whisk flour; hazelnut mixture, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter, until in coarse crumbs.

In small bowl, whisk together buttermilk, egg and vanilla; add to flour mixture. Sprinkle with chopped hazelnuts. Stir with fork to make soft dough. Press into ball.

Turn out onto lightly floured surface; knead gently 10 times. Place on parchment paper–lined baking sheet. Pat into 1/2-inch (1 cm) thick round. Cut into 12 wedges. Do not separate. Sprinkle with reserved hazelnut sugar. Bake in centre of 400°F (200°C) oven for 18 to 20 minutes or until golden. Let cool on rack.

Nutritional facts Per scone: about

  • Sodium 289 mg
  • Protein 6 g
  • Calories 277.0
  • Total fat 17 g
  • Cholesterol 37 mg
  • Saturated fat 6 g
  • Total carbohydrate 26 g


  • Iron 12.0
  • Folate 29.0
  • Calcium 8.0
  • Vitamin A 8.0
  • Vitamin C 2.0
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Baking & Desserts

Hazelnut Scones