Go Back
+ servings
Print Recipe
5 from 1 vote

Nectarine & Hazelnut Scone Recipe

From the kitchen of Cookin Canuck. www.cookincanuck.com
Prep Time25 mins
Cook Time18 mins
Total Time43 mins
Course: Breads, Breakfast
Cuisine: British
Keyword: Healthy Breakfast
Servings: 12 to 14 Scones
Calories: 319kcal


  • 1 ¾ cup old-fashioned oats to make 1 ¼ cup oat flour
  • 1 ¼ cups all-purpose flour plus more for dusting
  • cup sugar
  • 1 tablespoon baking powder
  • 1 ½ sticks 12 tablespoons chilled, unsalted butter, cut into 1-inch cubes
  • 3 ounces finely chopped hazelnuts about ¾ cup
  • ¾ cup heavy cream or ½ cup 2% milk plus 1 tablespoon cream or milk for brushing scones
  • 1 ¼ cup nectarine pieces about ½-inch cubes (from about 3 nectarines)
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • To make the oat flour, place 1¾ cups old-fashioned oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1¼ 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 ¾ cup heavy cream (or ½ 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 1¼ 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.)


Calories: 319kcal | Carbohydrates: 28g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 9mg | Potassium: 250mg | Fiber: 3g | Sugar: 8g | Vitamin A: 620IU | Vitamin C: 1.3mg | Calcium: 75mg | Iron: 1.6mg