Brain Boosting Chocolate Hazelnut Scones (Edit recipe)

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The pairing that never grows old–chocolate n’ hazelnuts! Which came first, Nutella or did Nutella “come to be” because of chocolate n' hazelnuts? I’ve added a scoop of Further Food Hazelnut Collagen (4 simple ingredients, next level taste + benefits) infused with brain-boosting Lion’s Mane mushrooms and just a bit of monk fruit. These scones are not overly sweet, loaded with flavor and so delish! You’re a quick bake away from so much tastiness! See NOTE below for g/f options! Other brands used:Lehi Mills Organic Flour - am.Niccoli Vanilla Baking Salt

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PREP TIME

20 minutes

COOK TIME

15 minutes to 17 minutes

INGREDIENTS

19

Serves: 6

Ingredients

scone

2 cups Unbleached Bread Flour - 5 lbs - Lehi Mills, **-2 tbsp** - see note below for gluten free swaps
2 Tbsp Cocoa Powder
1 Tbsp Grain-Free Baking Powder - Otto's Naturals
.75 tsp Vanilla Baking SALT - am.Niccoli
.5 cup Hazelnut, roasted, roughly chopped
4 - 5 Tbsp Dark Chocolate Chips, optional
1.75 cups Heavy Whipping Cream
1 whole Hazelnut Collagen Peptides Powder - Further Food, 1 whole scoop, optional--see note
1 tsp Vanilla Paste, can sub vanilla extract

wash

2 - 3 Tbsp Heavy Whipping Cream
2 - 3 tsp Hazelnut, roasted, finely chopped, optional
2 - 3 tsp Granulated White Sugar, optional

drizzle

1 - 2 Tbsp Chocolate Hazelnut Spread, brand/variety of choice
1 - 2 Tbsp Milk, can sub dairy free as needed
.75 - 1 cup Powdered Sugar
2 - 3 tsp Hazelnut, roasted, roughly chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 450° - line a standard baking sheet with parchment paper and set aside.
Add flour to a medium sized mixing bowl, **REMOVE 2 TBSP** then add cocoa, baking powder and salt. Fluff together with a whisk until well combined. Add the chopped hazelnuts and chocolate chips (if using) and toss to incorporate, set aside.
Pour whipping cream into a small mixing bowl, add hazelnut collagen and vanilla paste. Whisk well to combine then let it set for about 5 minutes to allow the collagen to fully dissolve, then re-whisk.
Pour wet mixture into the dry ingredients and mix gently until well incorporated, being careful not to over mix.
Place dough on a lightly floured work surface and shape/press into a circle that is at least 1-1¼” tall. Use a sharp knife and cut straight down and cut into 6 sections. Do NOT use a sawing motion, you want one cut down.
Place biscuits on the prepared baking sheet, 2” apart. Brush tops of each biscuit with cream then sprinkle on hazelnuts and sugar, if using.
Bake in a preheated oven for 15-17 minutes or until biscuits are nicely browned and the sides bounce back when lightly touched.
Remove from the oven, let them sit for just a few minutes to cool.
While the scones cool, place the hazelnut spread in a small bowl and whisk in about 1 tbsp of the milk to loosen the spread up. Add about ⅓ of the flour, whisking to incorporate. Continue adding more of the milk, follow by another ⅓ of the flour..repeating until you have the consistency desired.
Drizzle this over cooled scones and add a few more chopped hazelnuts on top if desired, then enjoy!
These do freeze well, so feel free to make ahead then place them in the freezer on a cooling rack. Once frozen, add them to a freezer safe zipper bag and return to the freezer. When you’re ready to enjoy, take one (or more) out of the freezer and allow it to come to room temperature then enjoy!

Notes

If you need to make these gluten free, you can use the Primal Palate Gluten Free All Purpose Flour or Caputos Gluten Free Flour as a 1:1 swap, easy peasy. If you skip the collagen, reduce the cream by ¼ cup–your scone will be mostly chocolate flavored however, so do keep that in mind.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	810
Fat:	45 g
Carbohydrates:	87 g
Protein:	22 g
Cholesterol:	100 g
Sodium:	469 mg
Fiber:	7 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.