Whole Wheat Hazelnut Scones with Maple Glaze

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world  - J.R.R. Tolkien
So, I saw The Hobbit last week and I haven't fully recovered yet. It was that good. I can't even say it was good because that would be an insult. It was thrilling, exhilarating, spectacular, beautiful, captivating, heartwarming, everything! Just brilliant. And, so, my obsession with the Lord of the Rings series has been rekindled and is burning bright for all things hobbitses.

I first read the books when I was about 13. The movies had come out but I had yet to see them when I started reading the books. I devoured the trilogy and The Hobbit and was in love. I saw the movies and fell even deeper in love. An entire new world was created in those books and brought to life on the big screen. It was everything you could ask for in a story. 

To be a hobbit seems like the most wonderful thing to be. You live in the most adorable little hole decked out in beautiful wooden furniture, you have a beautiful garden, friendly neighbors  and, best of all, the food!

You've got breakfast, second breakfast, elevensies, lunch, afternoon tea, dinner, and then supper. All that food! The scene in The Hobbit with all the food in Bilbo's pantry...oh my. 

I definitely wouldn't be an adventuring hobbit, like Frodo or Bilbo. I'd be perfectly content in my hobbit hole, eating my scrumptious food, scoffing at the youngins going off on adventures. Gandalf would not convince me to go fight dragons and orcs and whatnot. No, sir, I would be a stay-at-home hobbit.

I'd like to imagine that hobbits might eat something as scrumptious as these scones. Perhaps for elenvensies, or afternoon tea, with bit of jam or devonshire cream to go along with it.The addition of whole wheat flour adds a wonderful nutty flavour that pairs very well with hazelnuts and the maple glaze adds a delightful sweetness without being overpowering.

Whether you're an adventurous hobbit or a homey hobbit, whether you're in your hobbit hole or at the Black Gate of Mordor, these scones will be splendid at any time of the day.

Whole Wheat Hazelnut Scones with Maple Glaze
Recipe from Dahlia Bakery Cookbook

Whole Wheat Hazelnut Scones
1 3/4 cups all-purpose flour
1 cup whole wheat flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
14 tablespoons (7 oz. or 200 g) cold, unsalted butter, grated
1 1/4 cups (195 g) hazelnuts
1 cup buttermilk
2 teaspoons pure vanilla extract

Maple Glaze
3/4 cup powdered (icing) sugar
4 tablespoons (57 g) unsalted butter
1/4 cup pure maple syrup
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 tablespoons heavy cream

Preheat the oven to 350 degrees. Spread the hazelnuts on a baking sheet with parchment paper and bake for 5 to 7 minutes, until the skins are dark brown and smelling toasty. 

Remove from the oven and up the temperature to 400 degrees.

Let the hazelnuts cool completely before skinning them. You can skin them by rubbing them together in a kitchen towel or by taking the skins off with your fingers. Not every last bit of skin will come off, so don't fret. Finely chop the hazelnuts and set aside.

In a large bowl, combine the flours, brown sugar, baking powder, and salt. Add your grated butter and get rid of any large clumps. The mixture should resemble coarse breadcrumbs. Stir in the hazelnuts.

In a small bowl, combine the buttermilk and vanilla extract. Gradually stir the buttermilk mixture into the flour until it just comes together. Turn the dough out onto a lightly floured surface and knead very gently for a minute or two. Be careful not to overmix it.

Divide the dough into 2 balls, patting each one into a flat round about 1/2-inch thick. Cut each round into 6 wedges.

Place the scones on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, until they are golden brown on the edges. Transfer to a wire rack and let cool completely.

While the scones are cooling, make the glaze. Melt the butter in a saucepan over medium heat. In a bowl, sift the icing sugar. Add the melted butter, maple syrup, vanilla extract, and salt. Whisk until the mixture is smooth and whisk in the cream.

Drizzle the scones generously with the glaze. I used a piping bag because I wanted a neater glaze, but feel free to use a spoon.