HAZELNUT CHOCOLATE CHIP SCONES RECIPE | ALLRECIPES
Delicious 'pick-me-up-snack' any time of the day for chocolate chip lovers.
Provided by BONNIE GUDIKUNST
Categories Bread Quick Bread Recipes Scone Recipes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9 inch diameter circle in the center of a baking sheet.
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, cut butter into the flour mixture. Stir together buttermilk, egg, and extract; add to the flour mixture, and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky.
- Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.
- Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Transfer scones to the wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.
Nutrition Facts : Calories 388.5 calories, CarbohydrateContent 48.3 g, CholesterolContent 46.8 mg, FatContent 20.4 g, FiberContent 2.8 g, ProteinContent 6.6 g, SaturatedFatContent 9.8 g, SodiumContent 274.3 mg, SugarContent 21.5 g
CRANBERRY CURD TART RECIPE - NYT COOKING
If you are a fan of lemon curd or the classic French tarte au citron, you will love this cranberry version. To minimize kitchen time, make it in stages, preparing the crust and curd a day or two in advance. The finished tart keeps well for a couple of days too. The wheat-free hazelnut crust is adapted from a cookie recipe from the pastry chef and writer David Lebovitz’s popular website.
Provided by David Tanis
Total Time 2 hours
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
- In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
- Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
- Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
- Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
- While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
- Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
- Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
Nutrition Facts : @context http//schema.org, Calories 479, UnsaturatedFatContent 16 grams, CarbohydrateContent 51 grams, FatContent 30 grams, FiberContent 4 grams, ProteinContent 5 grams, SaturatedFatContent 12 grams, SodiumContent 75 milligrams, SugarContent 36 grams, TransFatContent 1 gram
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