Roasted Hazelnut Scones

Roasted Hazelnut Scones


  • 2 cups all-purpose flour
  • 8 tablespoons unsalted butter, frozen
  • 1/3 cup sugar
  • 1/2 cup roasted and cracked hazelnuts in medium size pieces
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup sour cream
  • 1/4 cup Monin Roasted Hazelnut Syrup
  • 1/2 teaspoon salt
  • 1 large egg

  • Yield: 5 pieces


  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in the roasted hazelnut pieces.
  3. In a small bowl, whisk the sour cream, Monin Roasted Hazelnut Syrup and egg until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Learn how to make this recipe or one similar by viewing this quick tutorial.
How To : Flavors in Culinary
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Roasted Hazelnut Scones