Chocolate Hazelnut Maxi Scone

For the dough: 

• 2 cups (300g) whole wheat flour
• 55g roasted hazelnuts
• 2 tbsp baking powder
• 1 tsp salt
• 8 tbsp (114g = 1 stick) unsalted butter, cold and cubed
• ¼ cup (50g) granulated sugar
• 1  to 1 ¼cup heavy cream
• ¼ cup (20g) cocoa powder
• 1 tbsp instant coffee

Filling:

• Chocolate ganache or chocolate spread

Topping:

• Chocolate ganache
• Crushed toasted hazelnuts

‍

1. Preheat oven at 375F / 190C
2. Using either a food processor or by hands, mixall dry ingredients for the scone dough. Add in butter and mix until you getpea size pieces.
3. Add most of the cream and mix. If it is stilldry, add more cream. Do not overmix
4. Put the dough onto a floured parchment paper.Form a ball and roll into a ½ inch thick rectangle.
5. Spread the chocolate ganache on the dough nearlyto the edge of the dough
6. Fold like a trifold letter
7. Slide the parchment paper onto a baking tray
8. Brush the top of the scone with heavy cream
9. Bake for 25min or until golden
10. Let cool on a wire rack
11. Warm the chocolate ganache or spread and drizzle it over the scone. Top with crushed roasted hazelnuts
12. Enjoy!