Nectarine & Hazelnut Scone Recipe

When I was in my early twenties, I slung a backpack over my shoulder and set off for the adventure of a lifetime. My backpack was proudly adorned with a Canadian flag patch and carried all of the clothes and possessions I would need for the next 6 months. If only I could live so simply now. After multiple nervous, but excited, hugs and waves to my parents, I climbed aboard a plane bound for Europe, singing John Denver’s “I’m leaving on a jet plane, don’t know when I’ll be back again” quietly to myself. I felt deeply that I was about to embark on a trip that would shape my life. If I could make my way through nine countries by train and on foot, find the youth hostels hidden amongst the curving streets and directed by signs written in unfamiliar languages, and manage to keep myself safe and fed, then I could handle most situations that I would encounter later in life.

There were many adventures along the way, not all of them pleasant. I found out just how fast I could run when an irate, homeless man in the Marseille train station shook his fist in my face, yelling, “I do not like-ah you foreigners.” Although I was struck with awe and wonder at the amazing works of art and architecture that graced the European cities and towns I visited and met many kind, generous people along the way, there is one memory that sticks out in my mind above all others. After landing at London’s Heathrow Airport, I clambered aboard the tube bound for a youth hostel near St. Paul’s Cathedral. On the subway car were two musicians strumming on their guitars, singing the Beattles tune, All You Need is Love. A feeling of pure elation swept over me as I began singing along. Here I was, at the age of twenty-one, in a foreign country, with nothing but a train pass, some traveler’s checks, and a passport to my name, and I was ready to experience new cultures, forge new friendships, and learn to stand on my own two feet. I had much to learn but, oh boy, was I ready.

While I enjoyed many wonderful restaurant meals while traveling, my favorite kind of lunch was one I could carefully put together by visiting the local patisseries and farmers’ markets. Nectarines, plums, soft cheese, baguettes…it was always simple, but felt like a feast fit for Marie Antoinette. Since those days, the feel and taste of ripe nectarines transport me back to those carefree days. These scones, made with homemade oat flour (it will take you about 30 seconds to make) and filled with juicy nectarines and flavorful hazelnuts, are wonderful with a cup of tea and coffee. Me? I would prefer to wrap them in a paper napkin, slip them into a backpack, and head off on another adventure.

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

To make the oat flour, place 1 3/4 cups old-fashioned oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 1/4 cups oat flour back into the processor. Reserve any remaining flour for another use.

Add 1 1/4 cups all-purpose flour, 1/3 cup granulated sugar, and 1 tablespoon baking powder to the processor. Pulse briefly to combine.

Cut 1 1/2 stick (12 tablespoons) chilled, unsalted butter into 1-inch cubes. Add to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal.

Finely chop 3 ounces hazelnuts (about 3/4 cup, chopped). Add to the processor and pulse to mix.

Pour 3/4 cup heavy cream (or 1/2 cup 2 % milk) into the processor and pulse quickly until just mixed.

Turn the mixture out onto a generously floured surface (don’t skimp – the dough can be rather sticky). Cut about 3 nectarines into 1/2-inch pieces to total 1 1/4 cups. Sprinkle the nectarine pieces over the dough.

Lightly dust your hands with flour and gently knead to mix in the nectarines, and make into a ball. Using the palms of your hands, roll the dough into a log shape, about 14 inches long and 1 1/4 inches high). Using a spatula or scraper, press the dough down lightly on top and against each short end to flatten.

Using the scraper or a knife, cut the dough into 12-14 triangles.

Arrange the scones on the prepared baking sheet. Using about 1 tablespoon heavy cream (or 2% milk), lightly brush the tops of the scones. In a small bowl, mix together 1 teaspoon sugar and 1 teaspoon ground cinnamon. Lightly sprinkle the cinnamon mixture on top of each scone.

Bake for 15-18 minutes, or until the surface of the scones crack and are golden brown. Cool on the tray or on a cooling rack. Serve.

If the scones are not going to be eaten right away, store on a plate lined with paper towel and cover with a kitchen towel.

The scones can be made ahead and frozen. Place the raw scones on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.

Other summer fruit scone recipes:

Steamy Kitchen’s Blueberry Scones with Lemon Glaze
Baking Bites’ Strawberry Sunrise Scones
Eat Make Read’s Blood Orange & Cherry Cream Scones
Eliza Domestica’s Peaches & Cream Scones

Crystallized Ginger & Chocolate Scones with Homemade Oat Flour

1 3/4 cup old-fashioned oats (to make 1 1/4 cup oat flour)
1 1/4 cups all-purpose flour, plus more for dusting
1/3 cup sugar
1 tbsp baking powder
1 1/2 sticks (12 tbsp) chilled, unsalted butter, cut into 1-inch cubes
3 oz. finely chopped hazelnuts (about 3/4 cup)
3/4 cup heavy cream (or 1/2 cup 2% milk) plus 1 tbsp cream or milk for brushing scones
1 1/4 cup nectarine pieces, about 1/2-inch cubes (from about 3 nectarines)
1 tsp sugar
1 tsp ground cinnamon

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

To make the oat flour, place 1 3/4 cups old-fashioned oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 1/4 cups oat flour back into the processor. Reserve any remaining flour for another use. Add all-purpose flour, sugar, and baking powder to the processor. Pulse briefly to combine.

Add chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal. Add the hazelnuts to the processor and pulse to mix. Pour 3/4 cup heavy cream (or 1/2 cup 2 % milk) into the processor and pulse quickly until just mixed.

Turn the mixture out onto a generously floured surface. Sprinkle nectarine pieces over the dough. Lightly dust your hands with flour and gently knead to mix in the nectarine, and make into a ball. Using the palms of your hands, roll the dough into a log shape, about 14 inches long and 1 1/4 inches high). Using a spatula or scraper, press the dough down lightly on top and against each short end to flatten.

Cut the rectangle in triangles cutting at an angle, for a total of 12 to 14 scones.

Arrange the scones on the prepared baking sheet. Using about 1 tablespoon heavy cream (or 2% milk), lightly brush the tops of the scones. In a small bowl, mix together 1 teaspoon sugar and cinnamon. Lightly sprinkle the cinnamon mixture on top of each scone.

Bake for 15-18 minutes, or until the surface of the scones crack and are golden brown. Cool on the tray or on a cooling rack. Serve.

(Make ahead: The scones can be made ahead and frozen. Place the raw scones on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.)

Makes 12-14 scones.

Printable recipe

Tagged as: fruit, hazelnut, nectarine, scone