Chocolate Hazelnut Scones (GF)

I made this in a 12 in. Dutch oven with parchment paper liner. I prepared the dough beforehand at home so it could chill. I made this with gluten free flour, but it can also be made using regular flour. 

 Dough

• 2 3/4 cups (330g) King Arthur Gluten-Free Measure for Measure Flour
• 1/3 cup (67g) granulated sugar
• 3/4 teaspoon table salt
• 1 tablespoon (12g) baking powder
• 8 tablespoons (113g) unsalted butter, cold
• 1 cup to 2 cups chocolate chips and chopped hazelnuts
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2/3 cup (152g) half-and-half or milk

Topping

• 2 teaspoons milk
• 2 tablespoons (28g) coarse sparkling sugar, optional
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• INSTRUCTIONS

• 1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

• 2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

• 3. Stir in the chips and hazelnuts.

• 4. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk.

• 5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Add 1 to 2 tablespoons of additional milk or half-and-half if necessary. 

  6. Line a Dutch oven with parchment. Sprinkle a bit of flour atop the parchment or pan.

  7. Scrape the dough onto the floured parchment or pan; Round into a circle. The circle should be about 3/4" thick.

  8. Brush with milk. 

  9. Using a knife or bench knife that you've run under cold water, slice the circle into wedges. Try to separate the wedges just a little bit, but it is okay if they are still touching.

  10. For best texture and highest rise, take out the parchment of scones, place onto a plate and set in the freezer for 30 minutes, uncovered. This helps to chill the butter, which will make the scones a bit flakier. 

  11. Bake the scones at 425°F (8 coals on bottom, 24 on top) for 18 to 24 minutes, or until they're a light golden brown. I preheated my Dutch oven for just a few minutes before placing the chilled parchment back inside. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

  12. Cool briefly in the pan. Serve warm. I spooned Nutella into a plastic bag, snipped the corner and drizzled it on top to serve. 

  When the scones are completely cool, wrap them in plastic and store at room temperature for several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

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