Hazelnut Chocolate Chip Scones - cooking recipe

Ingredients

2 cups all-purpose flour
1/3 cup dark brown sugar (firmly packed)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips (or semi sweet)
1/2 cup toasted hazelnuts

Preparation

Preheat oven to 400 degrees.
Lightly butter a 9 inch diameter circle in the center of a baking sheet.
Using a large bowl, stir together first four ingredients.
Cut the butter into 1/2 inch cubes and distribute them evenly over the flour mixture.
With a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs.
In a small bowl stir together the buttermilk, egg and vanilla.
Add the buttermilk mixture to the flour mixture and stir to combine.
Stir in the chocolate chips and hazelnuts. I know yuk but the dough will be sticky.
Spread the dough into an 8 inch diameter circle in the center of the prepared baking sheet.
Arrange additional hazelnuts around the edge of the dough for garnish if desired. With a serrated knife cut into 8 wedges. Bake for 17-19 minutes or until the top is lightly browned and a toothpick inserted into the center of one of the scones comes out clean.
Remove the baking sheet to a wire rack and cool for 5 minutes.
Using a spatula transfer the scones to a wire rack to cool.
Recut into wedges if necessary.
Best served warm
Cool completely before storing in an air tight container.