Jul 12
2010

Nectarine & Hazelnut Scone Recipe

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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

Nectarine & Hazelnut Scone Recipe

Prep Time: 25 minutes

Cook Time: 18 minutes

Total Time: 45 minutes

Yield: Makes 12-14 scones

Serving Size: 1 scone

Nectarine & Hazelnut Scone Recipe

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Cut the rectangle in triangles cutting at an angle, for a total of 12 to 14 scones.
  6. 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.
  7. 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.
  8. (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.)

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{ 46 comments… read them below or add one }

1 My Kitchen in the Rockies July 12, 2010 at 4:54 am

Delicious. I love Hazelnuts and scones. Unfortunately hazelnuts are very hard to find where I live. Only one German deli carries them and they are very very expensive.
Yes, wish I could come along on an adventure home to Europe. Miss it. I have many of those backpack stories to share as well. Luckily, living in Europe, it wasn't that far from home.

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2 Jenn July 12, 2010 at 4:56 am

I'll have two of these for breakfast please. Perfect with my morning coffee. :)

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3 bellini valli July 12, 2010 at 10:08 am

I spent 3 months in Europe at 18, lived on a househoat outside of Amsterdam for a week or so, but it was only 4 years ago that I finally made it to Greece. These scones are a tribute to the days.

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4 pegasuslegend July 12, 2010 at 10:38 am

these are beautiful perfect scones, use to eat one from my favorite (now retired) bakery in upstate ny…love that these are made with nectarine…sounds heavenly…with a peach jam wow! nicely done :)

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5 A SPICY PERSPECTIVE July 12, 2010 at 1:48 pm

This might possibly be the perfect scone recipe! It sounds heavenly!

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6 Jean July 12, 2010 at 2:08 pm

I'm way past 21 now but I've often wished I'd done something that adventurous–kudos to you! :-)

These scones look beautiful, especially with all the good memories attached to them.

Thanks for sharing.

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7 marla {family fresh cooking} July 12, 2010 at 2:28 pm

I love that you used oat flour in these scones! Such a great story. Great adventures are hard to forget, sounds like that journey had many life changing events :)
xo

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8 tspegar July 12, 2010 at 2:34 pm

this is one of those posts where you are reading and running through what you have in your pantry in a hurried frenzy. i NEDD to make these… yesterday. dara! they sound so incredible. love your nostalgic story too :)

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9 DawnK July 12, 2010 at 2:44 pm

Those sound yummy! I was busy in college, at the age of 21 and don't know how I would have fit in a trip to Europe. It does sound fun, though. Kids and I will have to make these soon!

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10 collettakay July 12, 2010 at 2:54 pm

Your adventure sounds great!

I didn't know a person could make oat flour. Thanks for the tip.

I love your teacups in the background of the picture.

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11 Angie's Recipes July 12, 2010 at 3:00 pm

I wish I had the courage to set off for an adventure when I was my early twenties…you were so brave!
The hazelnut scones with fruit look so good!

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12 Belinda @zomppa July 12, 2010 at 3:01 pm

Love scones! These look so good.

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13 SLCFoodie July 12, 2010 at 3:11 pm

These look perfect for this season. I will have to grab some nectarines or peaches at the farmers market and make them! Hope you had a lovely weekend.

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14 Joy July 12, 2010 at 3:55 pm

What a great combination. It looks great.

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15 Suzanne aka vivisue July 12, 2010 at 4:12 pm

You had me at "Nectarine". Geez, not only does this make me want to make my first scones, but I'm so jealous of the BEAUTIFUL tea cups in the pic. Great post! You inspire me. :)

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16 Becky July 12, 2010 at 4:23 pm

lovely, i would love nectarines in scones. love your story!

darn it i want those teacups in the background too!

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17 Isabelle July 12, 2010 at 5:39 pm

Love love love this twist on the usual scone recipe, and the fact that the oat flour makes them at least somewhat healthy. Definitely the kind of treat I'd pack for an adventure!(though I have a feeling in my case "adventure" is just code for "going to work"… :) )

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18 Ingrid July 12, 2010 at 5:58 pm

Love your scone recipe. Can't wait to try it!

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19 Cookin' Canuck July 12, 2010 at 6:17 pm

Kirsten – Our local supermarket carries chopped hazelnuts. While hazelnuts lend a distinctive flavor to these scones, you could substitute toasted slivered almonds.

Jenn, Spicy, Jean, Angie, Belinda, Becky, Joy – Thank you!

Bellini – Living on a houseboat sounds like a ball!

Claudia – Peach jam would indeed be a nice accompaniment.

Marla – I do feel a little better about serving these scones to my family with the healthy oat flour in them. I have to ignore the butter content!

Tiff – I hope you enjoy them!

Dawn – I took a year off of college to make the trip. One of the best decisions I ever made!

Collettakay, Suzanne & Becky – Those little demi-tasse cups used to belonged to my grandparents. I adore them!

Isabelle – Adventures don't have to be as grand as traveling the world. I try to remind myself to find little adventures even in my own backyard.

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20 Devaki July 12, 2010 at 7:29 pm

Dear Dara – I think I would miss out on some of my best memories if it weren't for the adventurous and stupidly daring things I've done in my twenties.

I am a huge fan of scones and the fresh nectarines in them make them very special.
What a lovely post :)

Ciao, Devaki @ weavethousandflavors

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21 Judy July 12, 2010 at 8:55 pm

Dara, those look SOOOOOOO good – I have a bowlful of nectarines which are going to go over the top within 24 hours so this is first on my list of "To Do" things tomorrow. thank you!

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22 Lori Lynn July 12, 2010 at 9:43 pm

Love your adventure writing. I drove a motorhome to Alaska from LA by myself when I was young.YAY for adventure travel!

The scones are just so pretty! I am jealous of your china.
LL

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23 Recipe for Delicious July 12, 2010 at 11:49 pm

You make those look so easy! So easy I might even have to try making them! I'm so jealous of your European adventure! Great post!

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24 Lydia (The Perfect Pantry) July 13, 2010 at 12:49 am

Oh, to be 21 and on the road again….

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25 Sue Sparks July 13, 2010 at 3:12 am

I so wanted to travel to Europe in that fashion when I was about 18, but never did:( How brave and adventurous that you did do it!
These scones look beautiful and sound delicious! I'm going to print out this recipe tight now! Thanks!

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26 Steve July 13, 2010 at 4:35 am

A great recipe and a wonderful story not unlike my own adventure in Germany and France in my youth.

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27 The Duo Dishes July 13, 2010 at 5:55 am

This is the first time seeing any fruit other than blueberries in a scone. Sweet recipe and story.

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28 penny aka jeroxie July 13, 2010 at 7:05 am

Save all these beautiful scone recipes and join me for next month IIP…we will be featuring scones!

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29 Trix July 13, 2010 at 12:51 pm

What awesome adventures!! I want to go do that right now, but I'm old to stay in a youth hostel, boo! Gorgeous scones, really wonderful.

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30 hopeeternalcookbook July 13, 2010 at 3:04 pm

These sound and look amazing – great combination of ingredients. Only one problem: how do I stop my family eating the Nectarines fresh before I use them for the scones? I think I will have to hide some!
hopeeternal
'Meanderings through my Cookbook'
http://www.hopeeternalcookbook.wordpress.com

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31 Cristie July 13, 2010 at 4:08 pm

What a fun post to read. I thought at first it was going to be a MacTweet because of the songs, but of course you had the beautiful picture of your scones. Europe is quite an adventure regardless of your age! The scones really sound wonderful, I must try them.

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32 mcritchie July 13, 2010 at 4:10 pm

What a sweet post… I love how rustic these look!

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33 Cookin' Canuck July 13, 2010 at 4:18 pm

Thank you for all of your kind comments. My family polished these off in record time. Next time I need to make sure some make it to the freezer for future breakfasts.

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34 moody Food Reviews July 13, 2010 at 6:45 pm

Those sound like a great breakfast!

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35 Pacheco Patty July 13, 2010 at 11:53 pm

Beautiful scones, love the nectarines, I can imagine these disappeared fast!

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36 KT Clack July 14, 2010 at 1:12 am

Wow I never would have thought of that combination in a scone, I'm so used to seeing berries that I sometimes forget about all the other wonderful things you can sprinkle in there. Can't wait to try these Sunday morning!

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37 Trudy ~ veggie num num July 14, 2010 at 5:00 am

Simply love the combo of flavours here.. nectarines and hazelnuts.. mmmmm.

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38 Tickled Red July 14, 2010 at 11:34 am

Oh my word! Those look so good! I seriously have to wait and read your posts until after breakfast from now on…my tummy woke up the monkeys :)

Great combo idea.

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39 Maggy@ThreeManyCooks.com July 14, 2010 at 1:55 pm

I always love a scone. These look great, love the hazelnut and nectarine together.

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40 Jenny July 14, 2010 at 1:55 pm

Wish I had one of your scones for breakfast!! Looks great!

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41 Maria July 14, 2010 at 2:15 pm

Great scone recipe Dara! Your photos are stunning as well.

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42 Tracy July 14, 2010 at 7:10 pm

Beautiful summer scones! Love them!

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43 Tasty Eats At Home July 18, 2010 at 1:58 am

This sounds so delightful. I might just have to make a gluten-free version…like, tomorrow morning!

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44 Heather July 23, 2010 at 5:40 pm

Oh wow, what a great combination of flavors!

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45 G-force August 10, 2010 at 1:34 am

I just made these and they're delicious. To die for.

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46 Cookin' Canuck August 10, 2010 at 2:54 am

G-force, thanks for letting me know. I'm so glad you enjoyed them!

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