Oregon Hazelnut Chocolate Scones Food

HAZELNUT CHIP SCONES

Steps:

• In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut into eight wedges. Separate wedges and place on greased baking sheets., Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425° for 15-18 minutes or until golden brown. Meanwhile, in a small bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones.

HAZELNUT CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400°. Whisk together first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts., Turn onto a lightly floured surface; knead gently 8 times. Pat dough into a 6-in. circle. Cut into 8 wedges; place on a greased baking sheet. Bake until golden brown, 15-20 minutes. Serve warm.

HAZELNUT SCONES

Steps:

• Preheat oven to 400°.
• Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
• Add butter; rub in with fingertips until mixture resembles coarse meal.
• Stir in nuts.
• Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 Tbsp for glaze.
• Make well in center of dry ingredients; add remaining milk mixture.
• Stir just until dough forms.
• Let stand for 3 minutes.
• Turn out onto floured surface.
• Using floured hands, knead gently until dough comes together.
• Pat into 7 1/2-inch round.
• Using sharp knife, cut into 8 wedges; brush with glaze.
• Sprinkle with sugar. Transfer wedges to baking sheet spacing apart.
• Bake scones until golden and crusty for about 20 minutes.
• Transfer to wire rack and cool slightly. Serve warm.

COFFEE OREGON HAZELNUT SCONES

Steps:

• Measure milk and stir in instant coffee.
• Put flour, baking powder and salt into a large bowl; stir to mix well.
• Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
• Add sugar and hazelnuts; toss to distribute evenly.
• Stir in milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
• Scoop 1/4 cup portions of dough and place about 2 inches apart onto an ungreased cookie sheet.
• Bake at 425ºF for about 15 minutes or until the dough colors, but does not get dark brown.
• Put scones on a dish towel on a wire rack.
• Cover loosely with cloth and cool 1-2 hours before serving.

HAZELNUT CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400 degrees.
• Lightly butter a 9 inch diameter circle in the center of a baking sheet.
• Using a large bowl, stir together first four ingredients.
• Cut the butter into 1/2 inch cubes and distribute them evenly over the flour mixture.
• With a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl stir together the buttermilk, egg and vanilla.
• Add the buttermilk mixture to the flour mixture and stir to combine.
• Stir in the chocolate chips and hazelnuts. I know yuk but the dough will be sticky.
• Spread the dough into an 8 inch diameter circle in the center of the prepared baking sheet.
• Arrange additional hazelnuts around the edge of the dough for garnish if desired. With a serrated knife cut into 8 wedges. Bake for 17-19 minutes or until the top is lightly browned and a toothpick inserted into the center of one of the scones comes out clean.
• Remove the baking sheet to a wire rack and cool for 5 minutes.
• Using a spatula transfer the scones to a wire rack to cool.
• Recut into wedges if necessary.
• Best served warm
• Cool completely before storing in an air tight container.

CHOCOLATE AND ORANGE HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
• Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
• Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
• Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.

CHOCOLATE HAZELNUT SCONES

Steps:

• Coarsely chop the hazelnuts. Reserve some of the half pieces (about 16) to decorate the top of the unbaked scones. Chop the chocolate into a combination of small and large (1/4-inch) pieces. Reserve come of the large pieces to stick into the top of the scones after they are cut, but before brushing them with egg wash.
• Add the flour, baking powder, salt, ground cinnamon, and brown sugar to a large bowl and whisk the ingredients together for about 30 seconds. Use your fingers to break up large clumps of brown sugar.
• Use a box grater to grate the frozen butter into the dry ingredients. Use your fingers to toss the butter and flour together and combine. Add the chopped hazelnuts and chocolate and toss with the butter and dry ingredients.
• Form a well in the middle of the dry ingredients. Add the heavy cream and use a silicone spatula to fold the dry ingredients into the cream. The dough will start to come together and be slightly sticky.
• Lightly flour a board or your countertop and turn the dough out onto the surface. Press any remaining bits of flour into the dough by folding the dough over in half and pressing it together. Do this about 4 times.
• Form the dough into an 8-inch circle. If you want a perfect circle, use an 8-inch cake pan or plate to get an even circle. Place the cake pan on top of the dough to check the width. Cut the dough into 8 wedges. Press the reserved pieces of chocolate and hazelnut into the top of the scones. Place the scones on a plate and refrigerate for at least 30 minutes and up to 24 hours.
• At this point the scones can be frozen. Place them on a sheet tray and freeze. Once frozen, store them in a freezer bag. They will be good in the freezer for 1 month. When ready to bake them, bake them straight from the freezer, no need to thaw them first.

OREGON'S HAZELNUT CHOCOLATE CHIP COOKIE

Steps:

• **Shopper please buy x4 except for hazelnuts. Nuts will be omitted from the test**, In a large bowl, cream butter and sugars on medium speed for 3 minutes. Add 1 egg at a time, beating well after each addition. Add vanilla. Combine flour, baking soda and salt; gradually add to batter. Fold in chocolate chips and nuts. , Drop by heaping tablespoonfuls 3 in. apart onto lightly greased baking sheets. Flatten lightly with a fork. Bake at 350° for 10-12 minutes or until light brown. Remove to a wire rack to cool.