BREAKFAST, FOR TWO OR JUST FOR YOU, Scones Fall, For One, Hazelnut, Scone

Hazelnut Scone! {For One}

This scone is one of the best you could ever eat! Seriously, if you love hazelnuts, this one is for you.

Hazelnut scone

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This recipe was created back in Summer, during the (lucky!) cold days we had from time to time. I have to say, I try not to make them too often to try new things, but these scones are really amazing.

If you are looking for something between Fall and Winter (wait, let us enjoy Fall! Well, at least that’s what I would say 😉 ) you can find it in these scones. Hazelnuts are really Fall-like, but the warmth and smell of this scone is kind of ‘morning-by-the-chimney-in-a-cold-winter-day’.

Hazelnut scone


The ground hazelnuts are the key to this recipe. They bring not only a beautiful nutty flavour, but also an amazing texture: scones are -even if so good- more of dry baked goods, but this recipe makes a melty/dry scone. I am really trying to give you the best word to describe the texture, but I don’t seem to find one… Texture is kind of unique. For a scone. I think.

Hazelnut scone

What you will love about this scone is indeed its texture. It is really a mix of dry/melty/moist scone. And what pairs perfectly with that? A melty and decadent centre! I chose to freeze praline spread so that the spread doesn’t burn or bake like it does when not frozen. You can easily use an hazelnut spread instead, but praline spread (almond and hazelnut paste) is just so heavenly good that I highly recommend it.

This scone recipe is like the others: easy, simple and quick.

You will surely love it! Let’s bake and bite.

Hazelnut Scone For One

This scone is one of the best you could ever eat! Seriously, if you love hazelnuts, this one is for you.

Course Breakfast, Snack
Keyword fall scone, Hazelnut scone, scone for one, Single Serving Scone
Prep Time 8 minutes
Total Time 20 minutes
Servings 1
Calories 535 kcal
Author Bites Of Baking


  • 60 g all-purpose flour 1/2 cup
  • 40 g ground hazelnuts 1/3 cup
  • 1 tsp baking powder
  • 6 g unsalted butter -cold- 1 tsp
  • 40 g sour cream -you can use whole milk- 3 leveled tbsp
  • 15 ml whole milk 1 tbsp
  • 1 tbsp praline spread -frozen- -or hazelnut spread-


  1. Preheat the oven at 420°F (220°C) and grease a silicon mat or prepare a parchment paper in a baking mat.

  2. In a little bowl, mix the flour, ground hazelnuts and baking powder.

  3. Add the cold butter in little chunks and rub it with your hands.

  4. Fold in the sour cream and milk with a rubber spatula mix everything until well combined but don't overmix. When a dough forms, finish with your floured hands. 

  5. Sprinkle your parchment paper with sugar/flour and begin to work and shape your dough.

  6. Shaping

    Form a rectangle shape and flatten with your (floured if you want to be absolutely sure it doesn't stick but I don't use flour) hands. Fold the widths. Add your frozen spread. Fold the lengths and make sure the spread is entirely covered by dough. Flatten with your hands and turn back your dough. Try to shape a big fat rectangle the best you can.

  7. Bake for 12-15 minutes or until golden brown.


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