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Heavenly Scones

Yield Makes 8 scones
I like hazelnut and chocolate together," Judy Burk says. Her scones - moist and light - have a tender cake texture.


  • About 2 3/4 cups all-purpose flour
  • 3/4 cup mini- or coarsely chopped semisweet chocolate chips
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
  • About 1/2 cup sugar
  • 1 large egg
  • 3/4 cup buttermilk
  • 3 tablespoons hazelnut-flavor liqueur, such as Frangelico

Nutrition Information

  • calories 407
  • caloriesfromfat 38 %
  • protein 6.7 g
  • fat 17 g
  • satfat 10 g
  • carbohydrate 59 g
  • fiber 1.2 g
  • sodium 412 mg
  • cholesterol 59 mg

How to Make It

  1. In a large bowl, stir together 2 3/4 cups flour, chocolate chips, baking powder, and baking soda.

  2. In another bowl with a mixer on medium-high speed, beat 1/2 cup butter with 1/2 cup sugar until fluffy; beat in egg. Stir in buttermilk and liqueur.

  3. Scrape butter mixture into dry ingredients; stir just until evenly moistened. Sprinkle 1 teaspoon sugar over bottom of a buttered 9-inch pie pan. Scrape dough into center of pan; sprinkle another 1 to 2 teaspoons sugar onto dough. Pat gently into an 8-inch-wide round. With a floured knife, cut through dough to pan to make 8 equal triangles.

  4. Bake in a 350° oven until scones are golden brown and just begin to pull from pan sides, 50 to 55 minutes.

  5. Slide a wide spatula under scones, then slip out onto a rack; let cool 10 minutes. Cut wedges apart and serve.