prep time: 25min | bake time: 17 min | total time: 2 hrs
If chocolate chip cookies and scones had a baby this would be the perfect little bundle of joy! These scones are unreal delicious, you can use sweet chocolate chips if you’re looking for a bit more sweetness or you can go with a dark chocolate chip for a more savory vibe. If this is your first time making scones – DON’T WORRY!! You’re in great hands and the process is actually a lot easier than you might think.
My Hazelnut Chocolate Chip Scones are the perfect combination of buttery, flaky and crumbly in all the right ways. Combining the rich sweetness of chocolate chips and the nutty depth of toasted hazelnuts, you’ll find this recipe easy to follow and fun to share with others. Whether you’re having them for breakfast, afternoon snack, a casual gathering with your girlfriends or even a baby shower. These scones will hit the spot. The lightly toasted hazelnuts bring a deep, roasted flavor that pairs beautifully with the sweetness of the mini chocolate chips, while the scone’s tender texture melts in your mouth. Get ready to wow your guests and have them ask where is the newest bakery in town!
The key to perfect homemade scones is keeping the butter cold and mixing just enough to combine the ingredients without overworking the dough. Whether you’re a first-time scone maker or a seasoned baker, this recipe delivers rich, flavorful scones with a tender crumb every time. Customize your scones with a few simple substitutions to suit plant-based or gluten-free preferences.
Preheat your oven to 400°F (200°C) and lightly toast the hazelnuts, then chop them coarsely. In a large bowl, combine the flour, salt, baking powder, and baking soda. Mix well. Add the cold butter and use a pastry cutter or fork to work it into the flour mixture until it resembles a sandy texture. Then, mix in the milk, yogurt, and vanilla extract just until the dough comes together. Be careful not to overmix.
Gently fold in the mini chocolate chips and cooled toasted hazelnuts. Heavily flour a flat surface and place the dough on it. Do a light sprinkle of more flour on top of your dough and knead lightly until it comes together. Shape it into a circle about 1 inch thick.
Cut the dough into 8 pieces, like you would slice a pizza. Place the scones on a lined baking sheet and chill the dough in the fridge for 1 hour, or freeze it overnight for a quicker bake the next day.
When ready to bake, brush the tops of the scones with milk or cream and sprinkle them with sugar. Bake for 15-18 minutes until the tops are golden brown and the bottoms begin to brown. If baking from frozen allow 2-3 minutes more in the oven. Let the scones cool for 10 minutes on the pan before transferring them to a cooling rack. Enjoy!
Aside from their buttery, flaky texture, they are also the perfect balance of sweet and savory. The scones melt in your mouth with each bite and offer a slightly toasted flavour from the hazelnuts. They are sweet enough to enjoy as a dessert but also rich and savoury enough to enjoy for breakfast. Make these scones if you’ve got company coming over, you want fresh baked goodies in the morning or you just want to learn a new recipe! With just a handful of simple kitchen staples, you’ll be able to make this recipe and customize it with ease to fit your desires.
Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to check that your other ingredients, such as baking powder and chocolate chips, are also gluten-free.
No, because butter provides both flavor and structure. Its solid form helps create flaky layers, while oil lacks this property and would result in a denser, greasy and less flaky scone.
The key is to use cold butter and avoid overmixing the dough. Cold butter creates steam pockets during baking, resulting in a flaky, crumbly texture. Also, be sure to chill the dough before baking to help the scones keep their shape.
Avoid overworking the dough, as this can result in tough, dense scones. Mix just until the ingredients are combined, and always start with cold butter for the best texture.
Scones are generally richer, denser, and often contain eggs, butter, and sugar, whereas biscuits are flakier and less sweet, typically made with fewer ingredients and no sugar.
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