Sunday Morning Scones

The coolest person in the apartment got up early on Sunday morning and baked chocolate hazelnut scones for breakfast while the others slept.

Hazelnut-Chocolate Scones
Recipe from our friend Julia

Preheat the oven to 425F.
Combine the following in a bowl:
2 cups flour (For these particular scones we like 1 ¾ cup white, ¼ cup wheat; usually Julia says 1 cup white, ¾ cups wheat, and ¼ oat flour-which you can make with oats and a coffee grinder)
½ tsp baking soda
½ tsp salt
Note: Leave out the salt if you’re using a salted butter-replacement like Earth Balance
2 tsps baking powder
¼ cup sugar

Rub in ¼ cup of soft butter or Earth Balance. Stir in ¾ cup of milk or soymilk.
Add stuff: We did ½ cup raw chopped hazelnuts and ½ cup chocolate chips.

Cut mixture into scone shapes. Put onto a greased baking sheet and bake for 10-15 minutes – check often.

We cut the dough into 12 chunks and froze 6 for later, wrapped in waxed paper. Take them out to defrost the night before you want to bake them. Bake at 425F on a greased baking sheet.


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