Dried Fruit & Hazelnut Scones

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Fabiola Donnelly shares tasty recipes in her blog, "Not Just Baked." She stopped by to share a tasty treat -- and it's healthy too! You'll find Fabi's recipe for Dried Fruit & Hazelnut Scones on her blog and below.

Dried Fruit Hazelnut Scones

makes 16 scones


  • 2 3/4 whole wheat pastry flour, plus more for dusting, I use Bob’s Red Mill
  • 2 cups all purpose flour, I use Bob’s Red Mill
  • 3 tablespoons sugar, I use organic cane sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoon fine sea salt
  • 3/4 teaspoon baking soda
  • 8oz unsalted butter, ice cold, cubed
  • 1 cup dried fruit, I use Graceland Fruit- blueberries, cherries, cranberries
  • 1/3 cup hazelnuts, toasted then chopped, I use Oregon Hazelnuts
  • 1 1/2 cup buttermilk, ice cold
  • 1 egg plus 1 teaspoon water for egg wash, whisk to combine


*Toasting hazelnuts: Place oven rack in center of oven and preheat oven to 275 degrees. Place hazelnuts on a baking sheet, place in oven, and bake for about 10 minutes or until lightly golden brown. Keep an eye on them at 10 minutes, they can over roast quickly. Remove hazelnuts from oven, place in a large clean kitchen towel, allow to rest for 5 minutes. Then rub hazelnuts vigorously in towel, removing the outer skin as much as possible. It’s ok if there are some that keep a little skin, there are nutrients in the skin.

  1. Place oven rack in center of oven and preheat to 400 degrees.
  2. Get parchment lined baking sheet and egg wash with brush ready to go.
  3. Place flours, sugar, baking powder, salt, and baking soda in a large bowl, whisk to combine. Add ice cold butter cubes, rub butter into flour forming small pea sized chunks using your fingers. Add dried fruit and hazelnuts, mix using a large spatula. Add buttermilk, using large spatula, combine VERY gently.
  4. Make sure to keep everything super cold, if your hands warm up, run under cold water and place bowl in fridge for a few minutes. The key to perfect scones is keeping everything cold.
  5. Turn dough out onto a lightly floured counter. Bring dough together gently, forming 2 uniform disks about 1 1/2 inch thick and 6 inches wide. Cut each circle into 8 even triangles using a knife or bench scraper. For better results, place unbaked scones in freezer for a minimum for 30 minutes.
  6. Remove from freezer, and place on a parchment lined baking sheet. Brush with egg wash and bake for 25 minutes. Remove from oven, and place on cooling rack.
  7. Best enjoyed freshly baked. Place leftovers in airtight container, and leave at room temperature for up to three days. Warm for 30 seconds. For longer storage, place in ziplock bag in freezer for up to 1 month.