Nectarine & Hazelnut Scone Recipe
These delightful nectarine hazelnut scones are a perfect treat for any time of day. The rich nuttiness of the hazelnuts pairs wonderfully with the juicy sweetness of the nectarines, creating a breakfast pastry that is both comforting and satisfying. With a light dusting of cinnamon sugar on top, these scones are sure to become a favorite in your baking repertoire.
— Constant Cookbook
Ingredients
- 1 3/4 cup old-fashioned oats (to make 1 1/4 cup oat flour)
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/3 cup sugar
- 1 tbsp baking powder
- 1 1/2 sticks (12 tbsp) chilled, unsalted butter, cut into 1-inch cubes
- 3 oz. finely chopped hazelnuts (about 3/4 cup)
- 3/4 cup heavy cream (or 1/2 cup 2% milk) plus 1 tbsp cream or milk for brushing scones
- 1 1/4 cup nectarine pieces, about 1/2-inch cubes (from about 3 nectarines)
- 1 tsp sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- To make the oat flour, place 1¾ cups old-fashioned oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1¼ cups oat flour back into the processor. Reserve any remaining flour for another use. Add all-purpose flour, sugar, and baking powder to the processor. Pulse briefly to combine.
- Add chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal. Add the hazelnuts to the processor and pulse to mix. Pour ¾ cup heavy cream (or ½ cup 2 % milk) into the processor and pulse quickly until just mixed.
- Turn the mixture out onto a generously floured surface. Sprinkle nectarine pieces over the dough. Lightly dust your hands with flour and gently knead to mix in the nectarine, and make into a ball. Using the palms of your hands, roll the dough into a log shape, about 14 inches long and 1¼ inches high). Using a spatula or scraper, press the dough down lightly on top and against each short end to flatten.
- Cut the rectangle in triangles cutting at an angle, for a total of 12 to 14 scones.
- Arrange the scones on the prepared baking sheet. Using about 1 tablespoon heavy cream (or 2% milk), lightly brush the tops of the scones. In a small bowl, mix together 1 teaspoon sugar and cinnamon. Lightly sprinkle the cinnamon mixture on top of each scone.
- Bake for 15-18 minutes, or until the surface of the scones crack and are golden brown. Cool on the tray or on a cooling rack. Serve.
- (Make ahead: The scones can be made ahead and frozen. Place the raw scones on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.)
Cook Time
18M
Prep Time
PT25M
Yield
Makes 12-14 scones
Nutrition
- Calories: 319 kcal
- Carbohydrate Content: 28 g
- Protein Content: 5 g
- Fat Content: 22 g
- Saturated Fat Content: 11 g
- Cholesterol Content: 50 mg
- Sodium Content: 9 mg
- Fiber Content: 3 g
- Sugar Content: 8 g
- Serving Size: 1 serving
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