Chocolate-Hazelnut Marble Cake Scones

Hazelnut

Chocolate-Hazelnut Marble Cake Scones

Chocolate-Hazelnut Marble Cake Scones
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    8 People
  • VIEWS
    15

Indulge in these delightful scones, where the richness of dark chocolate dances with the subtle warmth of hazelnut. A perfect treat for a leisurely brunch or an elegant tea-time affair.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    40 g
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    3 g
  • Sodium
    384 mg
  • Sugar
    9 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. (5 minutes)

02

Step

In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. (3 minutes)

03

Step

Add the chilled vegan butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining. (7 minutes)

04

Step

Stir in the dark chocolate chips. (2 minutes)

05

Step

Pour in the hazelnut coconut milk creamer and gently mix until just moistened. Be careful not to overmix. (3 minutes)

06

Step

Turn the dough out onto a lightly floured surface. Gently press the dough together until it comes together in a slightly sticky ball. (2 minutes)

07

Step

Pat the dough into a circle approximately 2 inches thick and 6 inches in diameter. (3 minutes)

08

Step

Let the dough rest at room temperature for 15 minutes to allow the gluten to relax and the baking powder to activate. (15 minutes)

09

Step

Using a sharp knife or dough scraper, cut the circle into 8 wedges. (2 minutes)

10

Step

Place the wedges onto the prepared baking sheet. (1 minute)

11

Step

Bake for 15-20 minutes, or until the scones are golden brown on top. (20 minutes)

12

Step

Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (5 minutes)

For best results, ensure your vegan butter is very cold. You can even freeze it for 10-15 minutes before using.
If you don’t have hazelnut coconut milk creamer, you can substitute with regular coconut milk or another non-dairy milk, adding a teaspoon of hazelnut extract for flavor.
For a shinier scone, brush the tops with a little non-dairy milk before baking.
These scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Reheat gently before serving.

Garrison Wyman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 5 Ratings)
Total Reviews: (4)

  • Piper Deckow

    Jun 6, 2025

    I substituted almond milk and added a bit of hazelnut extract, and they turned out perfectly!

  • Phoebe Dare

    Jun 3, 2025

    The vegan butter makes them so flaky. Delicious!

  • Sonya Daugherty

    May 23, 2025

    These scones were so easy to make and tasted amazing! The hazelnut flavor really comes through.

  • Kevon Stamm

    May 17, 2025

    My family loved these! They were gone in minutes. Will definitely be making them again.

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