Method

• 1.
  Preheat oven to 220°C. Grease a baking tray and line with baking paper.
• 2.
  Whiz hazelnuts in a food processor for 1 minute or until finely chopped. Place flour, bicarb, chocolate, half the hazelnuts and 1 tsp salt flakes in a bowl and stir to combine. Make a well in the centre and pour in egg, buttermilk and 1 tbs milk. Using your hands, bring the mixture together into a soft, sticky dough.

• 3.
  Turn out dough onto a lightly floured work surface and knead until smooth, then shape into a 15cm round. Transfer to prepared tray and, using a sharp, floured knife, make two slashes in the top of the dough to form a cross. Brush dough with remaining 2 tbs milk and scatter with oats, remaining hazelnuts and a pinch of salt flakes.
• 4.
  Bake for 15 minutes, then reduce oven to 200°C and bake for a further 15 minutes or until golden and the base sounds hollow when gently tapped. Serve warm, thickly sliced, with butter.