Chocolate, Blueberry & Hazelnut Scones

Makes 12 scones
Preparation time: 1.5 to 2 hours
Bake time: 25-30 minutes
Oven temperature: 350F

Ingredients

Ingredients (vegan, dairy-free version)

2¼ cups + 2 tbsp (332g) all-purpose flour
1⅜ tsp (6.5g) baking powder
3/4 + ⅛ tsp (4.5g) baking soda
¾ tsp salt
2 tsp cinnamon
9 tbsp + 1 tsp (133g) frozen unsalted butter or shortening, cut up into small portions cut up into small portions or use a grater (see notes*)
¾ cup heavy cream
½ cup Satilia milk couverture chocolate
½ cup fresh or frozen (but do not thaw!) blueberries
¼ cup roasted hazelnuts (chopped)
3 tsp milk (or egg)
2¼ cups + 2 tbsp (332g) all-purpose flour
1⅜ tsp (6.5g) baking powder
3/4 + ⅛ tsp (4.5g) baking soda
¾ tsp salt
2 tsp cinnamon
9 tbsp + 1 tsp (133g) frozen vegan butter (you can also use block margarine or vegan shortening), cut up into small portions or use a grater (see notes*)
¾ cup coconut milk (you can also use almond or cashew milk, our team suggests a barista blend)
½ cup Manjari vegan dark couverture chocolate
½ cup fresh or frozen (but do not thaw!) blueberries
¼ cup roasted hazelnuts (chopped)
3 tsp coconut milk (or any type of nut milk)
*Notes: Before you start, cut up the butter into small portions (if you do not have stand mixer grate the butter using a cheese grater instead), then wrap it up and freeze for at least 20 minutes.*Notes: Before you start, cut up the vegan butter into small portions (if you do not have stand mixer grate the butter using a cheese grater instead), then wrap it up and freeze for at least 20 minutes.

Preparation

Preparation

1. Lay the hazelnuts out on a cookie sheet and roast for 15 minutes (350F). Let cool.
2. In a (stand mixer) bowl, mix the dry ingredients together (flour, baking powder, baking soda, salt, and cinnamon).
3. Add the butter. If you have a stand mixer, add the small portions of butter to the bowl containing the dry mix, attach the flat paddle, and turn the mixer on low for about 15 seconds, then increase the speed to medium until the butter is worked well into the dry mixture. Alternatively, add the grated butter and mix it into the dry ingredients with a hand mixer until the butter is evenly distributed.
4. Stir in the heavy cream and scrape down the sides of the bowl, if necessary.
5. Chop the milk couverture chocolate into small pieces and add it to the dough.
6.  Add the blueberries.
7.  Cover the bowl and refrigerate for at least 15 minutes up to 2 hours which helps to avoid over-spreading.
8.  Take the dough and form 12 equal mounts. Place the mounts on a baking sheet lined with parchment paper.
9.  Before baking, brush the top of the scones with milk (or egg) and sprinkle on the roasted, chopped hazelnuts.
10.  Heat your oven to 350F and bake the scones for 25-30 minutes (rotate pan halfway) until they start to turn golden brown.

Bon appétit!
1.  Lay the hazelnuts out on a cookie sheet and roast for 15 minutes (350F). Let cool.
2. In a (stand mixer) bowl, mix the dry
ingredients together (flour, baking powder, baking soda, salt, and cinnamon).
3.  Add the vegan butter. If you have a stand mixer, add the small portions of butter to the bowl containing the dry mix, attach the flat paddle, and turn the mixer on low for about 15 seconds, then increase the speed to medium until the butter is worked well into the dry mixture. Alternatively, add the grated butter and mix it into the dry ingredients with a hand mixer until the butter is evenly distributed.
4. Stir in the coconut milk and scrape down the sides of the bowl, if necessary.
5. Chop the dark couverture chocolate into small pieces and add it to the dough.
6. Add the blueberries.
7. Cover the bowl and refrigerate for at least 15 minutes up to 2 hours which helps to avoid over-spreading.
8.  Take the dough and form 12 equal mounts. Place the mounts on a baking sheet lined with parchment paper.
9.  Before baking, brush the top of the scones with coconut milk (or nut milk) and sprinkle on the roasted, chopped hazelnuts.
10. Heat your oven to 350F and bake the scones for 25-30 minutes (rotate pan halfway) until they start to turn golden brown.

Bon appétit!