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5.0 from 3 votes

Nectarine & Hazelnut Scone Recipe

From the kitchen of Cookin Canuck. www.cookincanuck.com

Prep Time
25 mins
Cook Time
25 mins
Total Time
43 mins
Servings: 12 to 14 Scones
Calories: 319 kcal
Course: Breakfast , Bread
Cuisine: British

Ingredients

  • 1 ¾ cup old-fashioned oats to make 1 ¼ cup oat flour
  • 1 ¼ cups all-purpose flour plus more for dusting
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • 1 ½ ticks 12 tablespoons chilled, unsalted butter, cut into 1-inch cubes
  • 3 ounces finely chopped hazelnuts about ¾ cup
  • ¾ cup heavy cream or ½ cup 2% milk plus 1 tablespoon cream or milk for brushing scones
  • 1 ¼ cup nectarine pieces about ½-inch cubes (from about 3 nectarines)
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. To make the oat flour, place 1¾ cups old-fashioned oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1¼ cups oat flour back into the processor. Reserve any remaining flour for another use. Add all-purpose flour, sugar, and baking powder to the processor. Pulse briefly to combine.
  3. Add chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal. Add the hazelnuts to the processor and pulse to mix. Pour ¾ cup heavy cream (or ½ cup 2 % milk) into the processor and pulse quickly until just mixed.
  4. Turn the mixture out onto a generously floured surface. Sprinkle nectarine pieces over the dough. Lightly dust your hands with flour and gently knead to mix in the nectarine, and make into a ball. Using the palms of your hands, roll the dough into a log shape, about 14 inches long and 1¼ inches high). Using a spatula or scraper, press the dough down lightly on top and against each short end to flatten.
  5. Cut the rectangle in triangles cutting at an angle, for a total of 12 to 14 scones.
  6. Arrange the scones on the prepared baking sheet. Using about 1 tablespoon heavy cream (or 2% milk), lightly brush the tops of the scones. In a small bowl, mix together 1 teaspoon sugar and cinnamon. Lightly sprinkle the cinnamon mixture on top of each scone.
  7. Bake for 15-18 minutes, or until the surface of the scones crack and are golden brown. Cool on the tray or on a cooling rack. Serve.
  8. (Make ahead: The scones can be made ahead and frozen. Place the raw scones on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.)

Nutrition Information

Calories 319kcal (16%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 11g (55%) Cholesterol 50mg (17%) Sodium 9mg (0%) Potassium 250mg (7%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 620IU (12%) Vitamin C 1.3mg (1%) Calcium 75mg (8%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 12to 14 Scones

Amount Per Serving

Calories 319

% Daily Value*

Calories 319kcal 16%
Carbohydrates 28g 9%
Protein 5g 10%
Fat 22g 34%
Saturated Fat 11g 55%
Cholesterol 50mg 17%
Sodium 9mg 0%
Potassium 250mg 5%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 620IU 12%
Vitamin C 1.3mg 1%
Calcium 75mg 8%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.