Chocolate chip hazelnut scones

    35 min

    Take scones to a whole new level with this chocolate and hazelnut version, ideal for a weekend treat! For a double chocolate whammy, spoon a little hazelnut spread on top.

    2 people made this

    Makes: 8 scones

    • 250g plain flour
    • 75g brown sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 6 tablespoons unsalted butter, chilled
    • 120ml buttermilk
    • 1 egg
    • 1 1/2 teaspoons almond extract
    • 170g chocolate chips
    • 60g chopped hazelnuts

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6. Lightly butter a 22cm (9 in) diameter circle in the centre of a baking tray.
    2. In a large bowl, stir together flour, brown sugar, baking powder, bicarb, and salt. Cut the butter into 1cm cubes, and distribute evenly over flour mixture. Cut butter into the flour mixture. Stir together the buttermilk, egg, and extract; add to the flour mixture, and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky.
    3. Spread the mixture into an 20cm (8 in) diameter circle on the baking tray. Mark into 8 wedges.
    4. Bake for 17 to 19 minutes, or until the top is lightly browned. Cool on baking tray for 5 minutes. Transfer scones to a wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.

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    Reviews in English (80)


    This is the BEST recipe. I used fat-free hazelnut cinnamon non-dairy creamer in place of the buttermilk and left out the hazelnuts. A friend of mine from London says they are very authentic scones. Thank you so much for posting this!  -  16 Apr 2002  (Review from Allrecipes US | Canada)


    I have made these scones (minus the hazelnuts) several times for guests and they loved them and asked for the recipe. I used 1/2 cup mini chocolate chips and that was plenty. Enjoy!  -  06 Oct 2002  (Review from Allrecipes US | Canada)


    This recipe is a new family favorite! I've long been searching for a scone recipe worthy of my favorite bakery scones, and this is the one. I will note however that for my taste the 1 1/2 teaspoons of almond extract is too much -- the almond flavor is so strong that it's like marzipan candy. I cut the amount in half and felt it was perfect, still noticeably an almond flavor but not overwhelming the other flavors. The full cup of chocolate chips will seem like overkill to many, but I'm a chocoholic so I was very pleased! It's also a lovely recipe made with dried cherries instead of chocolate chips.  -  17 Oct 2004  (Review from Allrecipes US | Canada)