Cakes & Bakes: Hazelnut & chocolate chip scones

Hazelnut & chocolate chip scones with Nutella

Which do you prefer, sweet or savoury scones? My favourite has to be a classic Devon (or is it Cornish?) cream tea scone with butter, jam and clotted cream. I wanted to try another sweet version that was a little bit different, so came up with hazelnut & chocolate chip scones.

Scone dough with chopped hazelnuts and chocolate chips Scone dough being cut into round shapes

As they contain lots of filling chocolate and nuts, I used a smaller cutter than normal to make the scones. The recipe quantities made 18 of this size. Needless to say, if you use a larger cutter, you’ll probably get about a dozen instead.

Uncooked scones on lined baking sheet

Sweet scones are usually split in half and spread with butter, jam and cream. These really suit being smeared with Nutella.

Cooked scones on a wire cooling rack

Click here or on the image below to save my hazelnut & chocolate chip scones recipe to Pinterest

Hazelnut & chocolate chip scones recipe | H is for Home

Hazelnut & chocolate chip scones with Nutella

Hazelnut & chocolate chip scones

Cook Time 15 minutes
Course Snack
Cuisine British
Servings 12

Ingredients
  

  • 375 g self-raising flour
  • ½ tsp cream of tartar
  • pinch of salt
  • 20 g cold butter cubed
  • 50 g caster sugar
  • 300 ml buttermilk
  • 50 g hazelnuts roughly chopped
  • 50 g milk chocolate chips

Instructions
 

  • Preheat the oven to 225ºC/440ºF/gas mark 7
  • Grease & line a baking sheet with parchment paper
  • Into a large mixing bowl, sift together the flour, cream of tartar and salt
  • Rub in the cubes of butter
  • Stir in the sugar
  • Make a well in the centre and pour in the buttermilk
  • Bring the mixture together until it forms a ragged ball of dough. Don't over mix
  • Fold in the chopped hazelnuts and chocolate chips
  • Turn the mixture out on to a well-floured work surface and flatten the dough to about 5cm high
  • Use a circular cutter to form the scones. Bring together the remaining bits of dough to form a solid ball. Gently flatten again so that you can cut out more circles
  • Put the scones on the prepared baking sheet and brush the top of each with a little milk or egg-wash
  • Bake for 12-15 minutes or until the tops are a lovely golden brown
  • Allow to cool completely on a wire rack
Halve & spread with Nutella to serve
Keyword chocolate, hazelnut, scones

Chunky double chocolate ice cream

Homemade chunky double chocolate ice cream | H is for Home

The weather this past fortnight has really been up & down; bright sunshine and high temperatures one day, followed by constant rain and cold the next. Similarly, what we’ve fancied to eat has been changeable; warming pies & puddings or salads and cold drinks.

Clear glass bowls & jugs of milk, cream, sugar and chocolate

When I decided to make this chunky double chocolate ice cream – the elements suited it. Today as I write out the recipe, it’s anything but ice cream weather! But hey, that’s the British summer for you. The good thing about ice cream, though, is that it can stay in the freezer until the climactic conditions suit!

Chopped chunks of dark and white chocolate

Click here or on the image below to save my recipe to Pinterest

Home-made chunky double chocolate ice cream

Chunky double chocolate ice cream
Ingredients
  1. 180ml/6 fl oz/¾ cup whole milk
  2. 125g/4½oz/½ cup caster sugar
  3. 300ml/10½ fl oz/1½ cups heavy (double) cream, well chilled
  4. 150g/5¼oz dark chocolate, chopped
  5. 1 heaped tbsp cocoa powder
  6. 1tsp pure vanilla extract
  7. 50g/1¾oz white chocolate, choppedChunky double chocolate ice cream ingredients
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Instructions
  1. Put the milk and caster sugar into a large heatproof bowl. Rest the bowl on top of a saucepan of simmering water - don't allow the bottom of the bowl to come into contact with the water. Use a hand mixer or a whisk to combine until the sugar is dissolved (about 1 to 2 minutes on a low speed)
  2. Put 100g of the chopped dark chocolate and the cocoa powder into a medium-sized heatproof bowl. Rest the bowl on top of a saucepan of simmering water - don't allow the bottom of the bowl to come into contact with the water. Stir occasionally as the chocolate begins to melt
  3. Once the chocolate is fully melted, gently stir in the cream and vanilla extract until combined thoroughly
  4. Pour this into the sweet milky mixture and stir with the whisk until fully combined
  5. Turn on the ice cream machine, pour the mixture into the freezer bowl, and mix until thickened (about 30-35 minutes)
  6. Pour in the 50g/1¾oz each of the dark and white chocolate chunks and churn for another 5 minutes
  7. Decant the ice cream into a 2-litre/70 fl oz lidded tub and freeze for another 2 hours to 'ripen'
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H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Dark and white chocolate chip cookies

Stack of dark and white chocolate chip cookies | H is for Home

I had a leftover half a bag of dark chocolate chips after baking a friend a birthday cake a couple of weeks ago. I also had a leftover half a bar of white chocolate after making my peanut ice cream sundae recently.

Adding white chocolate to dark and white chocolate chip cookies mixture | H is for Home Adding flour to dark and white chocolate chip cookies mixture | H is for Home

I’ve not made any cookies for a very long time, so today I used them as the starting point for a batch of dark and white chocolate chip cookies.

Rolling dark and white chocolate chip cookies mixture into balls | H is for Home

Every time I make biscuits and cookies, it reminds me how quick and easy it is to do. And, if you don’t need a dozen large cookies at a time, you can cook off what you need and freeze the rest.

Dark and white chocolate chip cookies cooling on a wire rack | H is for Home Dark and white chocolate chip cookies cooling on a wire rack | H is for Home

These cookies have crisp edges and soft centres and not over-sweet; great with a cup of tea, mug of coffee or glass of milk. You can use either chocolate chips or chop bars into rough chunks using a sharp knife. Store them in an airtight container kept in a cool place for up to a week.

Stack of dark and white chocolate chip cookies | H is for Home

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Stack of dark and white chocolate chip cookies | H is for Home
Dark and white chocolate chip cookies
Ingredients
  1. 135g butter, melted
  2. ½ tsp vanilla extract
  3. 75g caster sugar
  4. 75g light brown soft sugar
  5. 1 large egg, beaten
  6. 180g plain flour
  7. ½ tsp bicarbonate of soda
  8. 150g white chocolate, chopped into chunks
  9. 150g dark chocolate, chopped into chunksDark and white chocolate chip cookies ingredients
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Instructions
  1. Combine the melted butter, vanilla extract and both types of sugar and beat until smooth
  2. Add the beaten egg and combine well
  3. In a separate bowl, sift together the flour and bicarbonate of soda
  4. Add the flour mixture to the butter mixture one spoonful at a time, stirring well between each addition
  5. Stir in all but a tablespoon each of the dark & white chocolate chunks to the cookie dough, combining well
  6. Chill the dough in the fridge for about an hour
  7. Grease & line a baking sheet with baking parchment
  8. Preheat the oven to 170°C, fan 150°C/ Gas mark 3
  9. Scoop out about a dessert spoon of dough at a time, roll it between your palms to form a ball
  10. Put the ball on the prepared baking sheet and stud the top with some of the reserved dark and white chocolate chunks (only put 4 or 5 balls on the sheet at a time, leaving lots of space between each ball, as the cookies spread quite a bit during cooking)
  11. Bake for 15-20 minutes, or until lightly golden and crisp at the edges.
  12. Allow to cool and firm up for 5 minutes on the tray before transferring them to a wire rack for a further 10 minutes
  13. Repeat stages 9 - 12 until all the cookie dough has been used
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H is for Home Harbinger https://hisforhomeblog.com/