Creamy Hazelnut Sherry Whole Wheat Scones

I have been dreaming of making hazelnut scones ever since Sheila brought home a bottle of Duet hazelnut cream sherry after a tasting at the Petaluma Tasting Room, that has been sitting in our liquor cabinet ever since.  Being rained in all weekend, I finally took the opportunity to crack the bottle and make the most luscious, whole wheat, hazelnut scones.  They are very subtly sweet and distinctly hazelnut scented, with an earthy texture created by the whole wheat, flax meal and hazelnuts, then studded with cocoa nibs for a little sweetness and contrast. 

 

I based my creation on Delicious Days scone recipe with some major adjustments to incorporate more whole grains and of course, hazelnuts.  If you would like a fluffier scone, I would suggest 50/50 white and whole wheat flour.  If you don't have incredible hazelnut sherry, you can substitute any liqueur with a splash of milk, or any extract with milk or water in place of the wet ingredients (just be sure to keep the wet/dry ratio the same)

Creamy Hazelnut Sherry Whole Wheat Scones

1.5 cups (200g) whole-wheat flour (or 3/4 cups each white/wheat)

4 tbsp flax seed meal

1.5 tsp baking powder

2.5 tbsp sugar (or honey)

0.5 tsp fine sea salt

4 tbsp (60g) cold butter

1/4 cup (50g) chopped hazelnuts (or other nut)

4 tbsp cocoa nibs or dark chocolate pieces (optional) [I used as a topper, not a mixin', but both are great options]

2/3 cup hazelnut sherry and 2 tbsp whole milk OR 1 tbsp hazelnut extract and 2/3 cups milk or buttermilk

for brushing: 1 egg yolk and 1 tbsp milk

Preheat oven to 425 F.

Recipe can be mixed by hand, but distributing the butter is much easier in a food processor.  

Mix dry ingredients. 

Dice cold butter into small cubes and cream into dry ingredients until well incorporated. 

Mix wet ingredients.  

Add wet ingredients to dry/butter mixture.  

Mix until incorporated.  

Turn mixture onto well floured surface and knead for 30 seconds.

Form a rectangle, ~.5 inches thick by 4-6 inches wide.

Use a large knife or kitchen scraper to divide dough into 4 inch sections.

Cut each 4 inch section diagonally to create 2 triangles.

Please triangles on parchment paper and top with cocoa nibs or additional hazelnuts, if you wish.

Bake for 10-14 minutes until edges are golden brown.