How about something a little bit, but not too sweet today? That’s one of the things ...

... I like most about scones, they’re really good at toeing that line between breakfast items and dessert. Come to think of it, that’s probably why you don’t feel quite so guilty enjoying them with your morning coffee and yet they also make a marvelous dessert when the occasion calls for them.

Chocolate Hazelnut Scones

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 scones

Ingredients
Scones
4 cups flour
1 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 cup coconut oil or organic shortening ice cold (or a combination)
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar
1 1/4 cups non-dairy yogurt such as cashew, coconut, or soy
100 g about 2/3 cup dairy-free semi-sweet dark chocolate, roughly chopped (or chocolate chips)
1/2 cup roasted hazelnuts chopped
Glaze:
2 cups powdered sugar
3 tablespoons "nutella" *see note
1/4 cup almond milk
1/8 teaspoon salt
1 teaspoon vanilla extract

-Instructions-
Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment or silicone mats.
-If using food processor (steps 2-3):
Combine flour, sugar, baking powder, and salt in bowl of a food processor
Add cold coconut oil to dry mixture and pulse until it is fine and powdery. Add vinegar, yogurt, and vanilla extract to mixture and pulse to combine until it comes together into a dough.

-If doing by hand (steps 4-5):
Add flour, sugar, baking powder, and salt to a large mixing bowl and mix well. Grate cold coconut oil with a cheese grater then use a pastry cutter or pair of knives to cut it into the dry mix until you have a course, crumbly mixture.
Add the vinegar, yogurt, and vanilla extract to a small bowl and stir to combine, then pour into dry ingredients and fold together with a rubber spatula until it comes together.
Fold in chocolate and hazelnuts then scrape dough onto a lightly floured surface. Divide in half and, with well floured hands because the dough will be a bit wet, flatten each half into a circular disc shape, about an inch high. Do your best to handle the dough as little as possible in order to keep it cold. (If you're having trouble with handling it you can chill it for about 30 minutes in the fridge or even the freezer to make it easier to work with.)
Make 4 cuts, straight, across, and diagonally, in the circle so that you have 8 equal triangles (see photos) Repeat with other half of dough. Seperate them and place each triangle about 2 inches apart to allow spreading room on prepared pan.
Bake for 12 - 16 minutes or until edges start to turn golden brown. Remove from oven and allow to cool completely.
While the scones are cooling, whisk all ingredients together for the glaze until smooth. When completely cool drizzle glaze over scones and let dry for about 30 minutes. Store in an air-tight container for up to 5 days.

-Recipe Notes-
You can make homemade nutella or use a brand of chocolate hazelnut butter that doesn't have dairy. (Btw, Nutella brand does)