Orange Hazelnut Scones ft Silpat Perfect Scone Mold

orange hazelnut scones in Silpat scone mold
We are proud to announce the official release of our newest addition to the Silpat Perfect Baking Collection : the Silpat Perfect Scone Mold!
Inspired by the American version of scones, this specially designed non-stick tray will ensure you achieve the signature triangular shape every time. Scones are dense, doughy, can be sweet, or savory. Our favorite way to enjoy them is in the mornings with a hot cafe au lait. 

 This recipe was adapted for our Silpat Perfect Scone Mold by our friends at The Butter Book - check out their website for many more fantastic recipes and demonstrations at 


YIELD : 12
EQUIPMENT USED : Silpat Perfect Scone Mold, Perfect Pastry, Cook N Cool tray

Candied Oranges, Roasted Hazelnuts and Bittersweet Chocolate Scones


  • All- purpose flour - 230 gram / 1 ¾ cup
  • Baking Powder - 7 grams / 1 ¾ tsp
  • Sea salt - 2 grams / ½ tsp
  • Light Brown Sugar or Turbinado Sugar - 70 grams  / ⅓ cup + 2 tsp
  • Butter 82% fat cubed, cold  - 90 grams / ⅓ cup + 1TB
  • One Whole egg - 50 grams
  • Heavy Cream - 125 grams / ½ cup + 2 tsp
  • Bittersweet Chocolate Chips -  130 grams / ¾ cup
  • Candied Orange Peel, cubed - 60 grams / 2 ½ TB
  • Zest of one orange
  • One Whole egg, beaten for egg wash - 50 Grams
  • Chopped Hazelnuts - 70 grams / ½ cup
  • Confectionery Sugar - 50 grams / ½ cup


  1. Scale the ingredients and bring to room temperature except the butter.
  2. Sift the dry ingredients together and place them in a mixing bowl, mix in the cubed butter.
  3. Make a well in the center and pour the egg and heavy cream in the center of it.
  4. Mix until the dough comes together and add the chocolate chips, chopped orange peel and zest.
  5. Place the dough on your Silpat Perfect Pastry
  6. Dust the top of the dough with a small amount of flour and roll it into a 8”L X 6” W X 5/8” thick rectangle.
  7. Brush the top of the dough with the beaten egg.
  8. Sprinkle the chopped hazelnuts and dust with confectionery sugar.
  9. With a plastic pastry cutter, cut the dough into 12 triangles following the diagram below and place your scones into each Silpat Perfect Scone cavity.
  10. Bake on on your Cook N Cool for 20 minutes at 350F/ 176C.

scone cutting diagram

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