Vanilla Hazelnut Scones are soft and flavorful, loaded with crunchy hazelnuts and topped with a flavorful caramel icing.
Vanilla Hazelnut Scones
Freshly baked Vanilla Hazelnut Scones served with fresh coffee is all I need for a happy start of the day! These Vanilla Hazelnut Scones are perfect for a brunch party. In addition, I love making scones as they are super easy to make. You will absolutely love these, because they are soft, flavorful and very delicious. In addition, they are loaded with whole hazelnuts for a crunchy texture. They have a subtle vanilla flavor and the icing a nice caramel flavor.
Why you’ll love these Vanilla Hazelnut Scones
- First of all they are flavorful and perfect dessert for hazelnuts lovers.
- Also, they are incredibly fresh and aromatic.
- Tender and buttery, the cookies melt in your mouth.
- Perfect cookies for the holiday season.
- In addition, they can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.
How long will Vanilla Hazelnut Scones stay fresh
The Scones can be stored wrapped in plastic wrap at room temperature for about 5-7 days.
CAN YOU STORE AND FREEZE Vanilla Hazelnut Scones
Absolutely! First, cool the scones completely and fully wrap it in plastic wrap, tightly. After that wrap them in aluminum foil. Freeze for up to 2-3 months. Defrost before serving.
Vanilla Hazelnut Scones
- 2 cups unbleached all-purpose flour ( + ⅓ cup if needed)
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 6 tablespoons chilled unsalted butter
- 3/4 cup whole milk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup hazelnuts (toasted)
- 1/3 cup whole milk (for brushing)
- 1/2 cup powdered sugar
- 2-3 caramel coffee creamer
- 2 vanilla beans (seeds only (optional))
- Preheat oven to 400F degrees.
- Butter and flour a baking sheet or scone pan.
- In a large mixing bowl combine flour, sugar, baking powder and salt. Add butter and rub in with your fingertips until butter is reduced to the size of rice grains.
- In a medium mixing bowl using an electric mixer fitted with the wire attachment or a hand mixer, whisk together ¾ cups milk, egg yolk and vanilla. Add the mixture to the dry ingredients; mix until dough comes together in moist clumps. Mix in hazelnuts. If the dough is too sticky, add the remaining ⅓ cup of flour. Gather dough into a ball.
- Press dough out on a lightly floured surface into an 8-inch round; cut round into 8 wedges. Transfer wedges to prepared baking sheet spacing 1 inch apart; or to scone pan.
- Brush scones lightly with milk and bake until the scones become crusty and the top is golden; a tester inserted into center comes out clean, about 20 - 23 minutes.
- Remove from oven and transfer to a cooling rack.
- Mix creamer, vanilla bean seeds and sugar in a medium bowl until smooth, drizzle over the cooled scones.