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Stunning plated serving of Maple Hazelnut Scones, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Maple Hazelnut Scones

These Maple Hazelnut Scones boast a towering, flaky crumb, generously studded with toasted hazelnuts and oats. Each golden triangle is crowned with a thick, glossy maple coffee glaze, delivering a truly luxurious morning treat.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

The Dry Ingredients & Inclusions
  • ½ cup old-fashioned oats
  • ½ cup hazelnuts
  • 2 ¾ cups pastry flour
  • ⅓ cup natural cane sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
The Butter & Cream
  • 1 cup unsalted butter, cut into pieces
  • ¾ cup heavy cream
  • 1 large egg
The Maple Coffee Glaze
  • 4 cups confectioners’ sugar
  • ¼ cup milk
  • 2 tablespoons butter, melted
  • 2 tablespoons maple extract
  • 1 tablespoon brewed coffee

Method
 

Make the Dough
  1. Preheat the oven to 350°.
  2. Place the oats and hazelnuts into the bowl of a food processor. Pulse to finely chop.
  3. Add the flour, cane sugar, baking powder and salt into the bowl.
  4. Pulse to combine. Add 1 cup butter pieces to the bowl. Pulse to form coarse crumbs.
Add the Cream & Shape
  1. Whisk together the cream and egg.
  2. With the machine running, pour the liquid through the feed tube. The dough will come together around the blade.
  3. Transfer the dough onto a floured board. The dough will be sticky and that’s okay!
  4. You can add a bit more flour to make the dough easier to handle while you use your hands to form it into a rectangle about ¾-inch thick and about 8 x 9 inches.
Cut & Bake the Scones
  1. Use a knife to cut the dough into 6 rectangles. Cut each rectangle into 2 triangles.
  2. Use a spatula to transfer each triangle onto 1 large or 2 smaller parchment lined baking sheets.
  3. Bake until the scones puff up and just begin to turn golden, about 20 to 25 minutes. Cool scones on the baking sheet.
Drizzle the Maple Glaze
  1. For the frosting, whisk together confectioners’ sugar, milk, melted butter, maple extract and brewed coffee.
  2. You want the frosting to be thick, but pourable. Drizzle the frosting on the scones. Store scones in an airtight container for up to 4 days.

Notes

Makes 12 scones.