Gather the ingredients for  the scones

Combine the dry ingredients: the flour, cinnamon, salt and baking powder and whisk together

Grate the frozen butter into the dry ingredients and mix into the dry ingredients with your fingers

Add the chocolate chunks and toasted hazelnuts to the ingredients and use your hands to toss everything together

Add the heavy cream, gently stir together until the cream is absorbed. There may still be bits of flour left.

Scrape the dough onto a lightly floured work surface and knead the dough by folding the dough, patting it flat then folding again. Repeat 3 times.

Shape the dough into an 8-inch circle, about 1-inch thick.

Cut the dough into 8 wedges. Refrigerate the dough for at 30 minutes and up to 2 days.

Place the scones on a baking sheet.  Brush with the egg wash and sprinkle with the turbinado sugar.  Bake the scones at 400°F.

Bake the scones for 20-23 minutes until golden brown and about 200°F in the center.  Serve the scones warm or at room temperature.

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