Hazelnut Orange Scones


Somewhere in the middle of hoeing strawberries and planting yet more broccoli (cabbage maggots took out our first planting…) scones and a frittata started sounding tantalizing for supper. Simple, relatively quick (I showered when the scones sat  in the freezer) and yummy.

You’ve probably noticed that the primary nut I use is a hazelnut. That’s mostly because my two locally sourced nuts are walnuts and hazelnuts, and except for peanut butter and occasionally pine nuts, I’m content with my local nuts. And fortunate for me, hazelnuts are my favorite anyway.  Experiment by substituting your local nut in most any of these recipes.

Hazelnut Orange Scones

  • 1 1/2 cups whole wheat flourdough
  • ½ c. finely ground corn meal
  • 2-1/2 teaspoons baking powder
  • 3 Tbsp. brown sugar
  • 1/2 tsp. baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons cold butter
  • 1/2 c. buttermilk (plus 1 Tbsp. as needed)
  • 1 egg
  • 1/4 cup orange juice
  • zest of one orange (or approximately 1 Tbsp–optional)
  • ½ c. roasted and chopped hazelnuts
  • ¾ c. chocolate chips (optional)

Mix the dry ingredients together.  Chop in butter.  Add hazelnuts and orange zest. Separately mix the buttermilk, egg and orange juice and reserve 1 Tbsp. as a glaze. Add the rest of the liquid to the mix, along with the optional chocolate chips, until just blended.  If your dough appears dry, add the extra tablespoon of buttermilk. Use a spatula to “knead” or fold the dough in the bowl for 5-10 folds.  Place dough on a baking sheet, parchment paper or (my favorite) a silpat, and round with your hands or the spatula into a circle about an inch thick. Avoid over-handling.

Brush the round with the reserved liquid.

Cut the round into 6 large, 8 regular or 10 small wedges and separate slightly on your pan.

Place in the freezer for 30 minutes for the highest rise and most flaky scone.

During the last 15 minutes in the freezer preheat your oven to 425. Bake in a preheated oven for about 20 minutes until fluffy and golden.  Cool slightly and then serve while warm with an orange marmalade.

We found these to be an excellent accompaniment to a broccoli and leek frittata. Mark ate his scone plain, I added a touch of a citrus marmalade.


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