Hazelnut Praline Scones by The White Whisk

Discover the irresistible Hazelnut Praline Scones crafted by Megan (The White Whisk), featuring Amoretti's Natural Hazelnut Praline Flavor. Megan's expert tips and a touch of gourmet magic make these scones the ultimate sweet indulgence. From novice bakers to seasoned pros, our post will guide you to scone perfection and leave your loved ones craving more.

Ingredients

Scones

• 9.5 oz all-purpose flour (2 1/4 cups)
• 2 teaspoons baking powder
• 1 pinch salt*
• 2 teaspoons cinnamon
• 4 oz cold salted butter (1/2 cup)
• 2 eggs (cold)
• 4 oz heavy cream (cold) (1/2 cup)
• 3.5 oz brown sugar lightly packed (1/2 cup)
• 1 tablespoon Amoretti® Natural Hazelnut Praline Artisan Flavor
• 1 cup toasted hazelnuts, chopped

Brown Sugar Hazelnut Praline Glaze

• 2 tablespoons unsalted butter, cut into cubes
• 1/4 cup brown sugar, packed
• 2 teaspoons milk
• 1 pinch of salt
• 1/2 tablespoon Amoretti® Natural Hazelnut Praline Artisan Flavor
• 1/3 powdered sugar
• 1/4 cup chopped toasted hazelnuts (garnish)

Directions

Scones

1. Pre-heat the oven to 400F, and line one half sheet baking tray with parchment paper.
2. In a medium bowl, lightly beat the eggs, and then whisk in the heavy cream, brown sugar, and Amoretti Hazelnut Praline Artisan until smooth. Set aside.
3. In a large bowl, whisk together all of the dry ingredients including the flour, cinnamon, baking powder, and salt.
4. Quickly cut the cold butter into 1/2 inch cubes, and then toss in the dry ingredients. Cut in the butter using a pastry cutter or a fork until the butter pieces are around the size of a small pea. If the butter becomes warm during this process, place the bowl in the fridge for a few minutes to chill before moving to the next step.
5. Make a well in the center of the dry ingredients, and pour in the egg and liquid mixture. Stir only until the dough is just starting to come together and no dry ingredients remain.
6. On a lightly floured surface, press dough together into an 8” wide circle. Cut into 8 triangles using a knife or a bench scraper.
7. Place scones on to the prepared baking sheet leaving space in between each.
8. Bake scones for 14-16 minutes, or until they feel set and no longer doughy in the middle. Allow to cool completely before glazing.

Glaze

1. In a small saucepan on medium heat, stir brown sugar, milk, salt, and butter together. Bring to a simmer and continue to cook and stir for 2 minutes to dissolve the brown sugar.
2. Remove from heat and set aside to cool for 5 minutes.
3. Whisk in Amoretti Hazelnut Praline flavoring, and then add in the powdered sugar a bit at a time and whisk until smooth. Work quickly so the glaze doesn’t set too soon.
4. If the glaze is still too thick to flow off of a spoon, and in a small splash of milk and whisk. Only add in a little bit at a time to avoid making the glaze too runny. If glaze is too runny, add in a tablespoon of powdered sugar at a time.
5. Place glaze in a small ziplock bag, and seal. Cut off a small corner of the bag and then squeeze the bagged glaze over your cooled scones, drizzling back and forth.
6. Immediately sprinkle on the toasted hazelnuts before the glaze sets. Enjoy!