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.