1 large egg
3/4 cup cold heavy cream
1/2 teaspoon pure vanilla extract
1 1/4 cup plus 2 tablespoons/210 grams all purpose flour
3/4 cup/84 grams hazelnut flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
8 tablespoons/112 grams unsalted butter, cut into bits and chilled
3/4 cup/128 grams semisweet chocolate chips
Line a baking sheet with parchment or a silicone mat.
Stir the egg, cream and vanilla extract together.
Measure the dry ingredients into the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to the lowest speed and let run for a minute or so to combine the ingredients. With the mixer still on low, drop in the butter and mix on low speed until the mixture is pebbly. You’ll have pea size pieces, pieces the size of oatmeal flakes and everything in between.
With the mixer still on low, pour the liquid ingredients over the mixture and mix for five seconds then add the chocolate chips and mix until the dough almost comes together; it may be sticky.
Lightly flour a work surface, and place the prepared baking sheet nearby. Before turning the dough out of the bowl, gently press any stray flour into the rest of the dough with a flexible bowl scraper if you have one or a spatula if you don't. Turn the dough onto the floured work surface, dip the bowl scraper in flour and use it to coax the dough into a neater circle about an inch high. Using a 2" round cutter, dip the cutter in flour and cut out the scones, keeping your cuts as close together as possible to minimize waste. Gather the scraps and cut as many scones as you can. Place the scones 2" apart on the prepared baking sheet and place in freezer while you preheat the oven (at this point, the scones can be frozen on the baking sheet, then wrapped airtight. You don’t need to defrost the scones before baking - just add about 2 minutes to the baking time).
Center a rack in the oven and preheat the oven to 400F.
Bake the scones for 17-19 minutes, or until their tops are golden and firmish. Transfer the scones to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. Makes about 14 scones.
Source: Lethally Delicious