Choc-Hazelnut Scones

Ingredients

• 1 quantity Basic buttermilk scones (see related recipe)
• 1 tablespoon caster sugar
• 1 teaspoon baking powder
• 1/2 cup cocoa powder, sifted
• 1/3 cup dark choc bits
• 1/3 cup finely chopped dry roasted hazelnuts
• Cocoa powder, to serve

Method

1. Make Basic buttermilk scone mix, reducing flour to 1 1/2 cups and adding the extra caster sugar and baking powder. Add cocoa, choc bits and hazelnuts at end of step 2. Stir to combine.
2. Continue recipe to end of step 3. Roll dough out between baking paper to a 20cm square. Cut into 16 squares.
3. Follow step 5, baking for 15 minutes or until scones sound hollow when tapped. Serve dusted with cocoa.

Notes

• 
  Serve scones with whipped cream, double thick cream, butter or mascarpone. Dip cutters into flour between cutting to prevent dough sticking to them. Make sure rolling pin is lightly floured before use. All scones are cooked on a baking tray lined with baking paper.