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Spelt Chocolate and Hazelnut Scones
Spelt Chocolate and Hazelnut Scones
Spelt Chocolate and Hazelnut Scones
Spelt Chocolate and Hazelnut Scones
6-Slice Convection Toaster Oven

Product used

Spelt Chocolate and Hazelnut Scones

Prep Time: 15 Mins
Cook Time: 20 Mins
Total Time: 35 Mins
Makes: 8 scones


  • 1 1/2 cups all-purpose flour
  • 1 cup spelt flour
  • 2 tbsp brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup chopped dark chocolate
  • 1/2 cup chopped toasted hazelnuts
  • 3/4 cup buttermilk (approx.)
  • 1 egg
  • 1 tsp vanilla extract


1. Set CRUX 6-Slice Toaster Oven with Convection temperature to 400ºF. Turn function control to CONVECTION BAKE and preheat.

2. In large bowl, whisk together all-purpose flour, spelt flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; add chocolate and hazelnuts.

3. Whisk together buttermilk, egg and vanilla; using fork, stir into flour mixture to make ragged dough.

4. Transfer to lightly floured surface; pat into 1-inch thick round. Cut into 8 wedges and place on parchment paper–lined bake/broil pan, about 2 inches apart. Brush tops with a little buttermilk. Bake for 15 to 20 minutes or until bottoms are golden brown.


  • Substitute hazelnuts for almonds, walnuts or pistachios if desired.
  • Serve with butter and fruit preserves or, for a more decadent breakfast, serve with cream and berries. Or try hazelnut butter, pears and honey.

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