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Hazelnut Chocolate Chip Scones

Chocolate, hazelnuts and the tangy taste of buttermilk —these delicious scones are easy to make, come together fast, and taste so good with your morning coffee. —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    8 scones


  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 large egg, room temperature
  • 1/2 cup buttermilk
  • 1-1/2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup hazelnuts, coarsely chopped


  • Preheat oven to 400°. Whisk together first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts.
  • Turn onto a lightly floured surface; knead gently 8 times. Pat dough into a 6-in. circle. Cut into 8 wedges; place on a greased baking sheet. Bake until golden brown, 15-20 minutes. Serve warm.
Nutrition Facts
1 scone: 409 calories, 23g fat (10g saturated fat), 76mg cholesterol, 327mg sodium, 47g carbohydrate (20g sugars, 3g fiber), 8g protein.
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Average Rating:
  • Sunitha
    Jan 3, 2021

    No comment left

  • Pamela
    Dec 29, 2020

    Excellent scones, made them perfect on my first try! Although next time I'm using parchment paper for quick clean up.

  • Nsncy
    Aug 14, 2020

    How much hazel nuts? They aren't in the ingredients.

  • Kathleen
    Apr 26, 2020

    I made this recipe trying to follow the directions exactly. They came out perfect! They are so yummy and fluffy since the recipe cautioned to not overwork the dough. They were worth the wait during the panedmic to get hazelnuts!

  • Kathy
    Apr 4, 2020

    So far so good, I’m anxious to try several of the recipes in this section, the pictures look beautiful I just hope the food taste that good.

  • Marina
    Jun 20, 2019

    Oh. Yum. No adjustments necessary for these delicious scones. As always, best eaten while they are freshly baked. One thing I will point out is that the dough is very sticky, so rather than using more flour to knead it and therefore changing its beautiful texture, I'll finish mixing it in the bowl (scones do best when they aren't overly handled) and then turn it straight onto a lined baking sheet for a quick shaping and cutting into wedges. Will definitely make again!