A great new low carb scone recipe with the delicious combination of hazelnuts and chocolate. Move over, Nutella, there’s a healthier option in town.
When I was growing up, chocolate for breakfast was simply not an option in our house. My mother didn’t keep a lot of sweets in the house, and cookies and ice cream were clearly for dessert only. The breakfast foods were sensible choices like whole grain cereal or toast and fruit. We didn’t have chocolate muffins or chocolate cereals or chocolate spreads for our toast. There was nary a Cocoa Puff to be seen in my house. Or houses, rather, since my parents were separated and both households ate sensibly according to the understanding of nutrition at the time. We had plenty of chocolate but it was always a treat, a dessert, not the main part of the sensible meal. And so I carried on, as ever in my adult life. Breakfast was breakfast and chocolate was not meant to be a part of it.
I remember quite vividly my first taste of Nutella, at a friend’s house after a sleepover. It was utterly foreign to me to be served chocolate for breakfast, and I am not sure I even knew what hazelnuts were at that point. And although I quickly fell in love with the delicious combination of chocolate and hazelnut, I wasn’t exactly hooked on Nutella. Especially not for breakfast. It just seemed out of place, too sweet and cloying a substance with which to break my nightly fast. Not surprising, since the first ingredient in a jar of Nutella is sugar. Not hazelnuts, not chocolate, but sugar. If the same thing had been offered up for dessert, I might have quickly become a Nutella junkie. But it would never have graced my daily breakfast table and it certainly never will now.
Times have changed in many ways, though. For one thing, I no longer consider cereal or toast a sensible breakfast, no matter how little the sugar or how whole the grains. And I do eat chocolate for breakfast with relative frequency. It still remains mostly a dessert food, but sometimes a little chocolate for breakfast can help you start your day right. As long as it’s in a low carb, grain-free package, and not laden with ridiculous amounts of sugar.
But the Nutella lovers of the world got one thing right: chocolate and hazelnuts are heavenly together. Yes, even for breakfast.
- 1 tbsp butter
- 2 oz dark chocolate such as Lily's, chopped
- Preheat oven to 325F and line a baking sheet with parchment paper.
- In a large bowl, whisk together hazelnut meal, flax seed meal, sweetener, baking powder and salt. Add eggs, hazelnut oil, cream and extract and mix well until dough comes together. Stir in chocolate chips.
- Turn dough out onto prepared baking sheet and pat into a rough rectangle, about 1 inch thick (it should be about 6x8 inches). With a sharp knife, cut into 6 even squares, then cut each square diagonally into two triangles.
- Carefully separate and lift scones and place them around the baking sheet, leaving about 1 inch between them. Bake 20 to 25 minutes or until just firm to the touch and lightly browned.
- Remove from oven and let cool completely.
- In a small bowl set over a pan of barely simmering water, melt butter and chocolate together until smooth. Drizzle over cooled scones and let set, at least 20 minutes.
Serves 12. Each serving has 11.77 g of carbs (with the glaze) and 6.52 g of fiber. Total NET CARBS = 5.25 g.
Food energy: 323kcal
Saturated fatty acids: 5.23g
Total fat: 28.43g
Calories from fat: 255
Total dietary fiber: 6.52g