Description
Strawberry Hazelnut Sweet Cream Scones are the perfect breakfast treat!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 8 Tbsp. chilled unsalted butter, cut into 1/2-inch cubes
- 3/4 cup diced fresh strawberries
- 1/3 cup chopped roasted hazelnuts
- 1 1/4 cups chilled heavy cream, plus 1 Tbsp.
- 1/4 tsp. vanilla extract
- 1 Tbsp. Nutella
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk the flour with the sugar, baking powder and salt.
- Add the butter, and using your hands, rub it into the flour until pea-size crumbles form.
- Add the strawberries and hazelnuts and stir until just combined.
- In a separate small bowl, whisk the 1 1/4 cups heavy cream with vanilla extract.
- Pour the cream mixture into the flour and stir gently until everything comes together.
- Scrape the dough onto a lightly floured surface and using your hands form the dough into a round disk.
- Flatten the disk to about 1-inch thick and cut into eight wedges.
- Transfer the wedges to your prepared baking sheet, leaving 1 – 2 inches between them.
- Place the baking sheet in the freezer and freeze for about 20 minutes.
- In the meantime, preheat the oven to 400 F.
- Remove scones from the freezer and brush the tops with the remaining 1 Tbsp. of heavy cream.
- Bake the scones, rotating halfway through until risen and golden brown, about 20 minutes.
- Transfer the baking sheet to a rack and let the scones cool.
- Once the scones have cooled, warm the Nutella in the microwave for about 30 seconds. Stir until smooth then drizzle over the scones.
- Enjoy!