Hazelnut Chip Scones Recipe

Hazelnut Chip Scones Recipe Hazelnut Chip Scones Recipe photo by Taste of Home Rating 5

"When I made a friend's scone recipe, I didn't have enough milk, so I substituted hazelnut-flavored nondairy creamer and added chocolate chips," relates Elisa Lochridge from Beaverton, Oregon. "Everyone loved them!"

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Hazelnut Chip Scones Recipe
  • Prep: 20 min. Bake: 15 min.
  • Yield: 16 Servings
20 15 35

Ingredients

  • 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 3/4 cup cold butter
  • 1 egg, separated
  • 1-1/2 cups refrigerated hazelnut nondairy creamer or half-and-half cream
  • 1-1/2 cups semisweet chocolate chips
  • Additional sugar
  • SPICED BUTTER:
  • 1/2 cup butter, softened
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg

Directions

  • In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Fold in chocolate chips.
  • Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a 7-in. circle; cut into eight wedges. Separate wedges and place on greased baking sheets.
  • Beat egg white; brush over dough. Sprinkle with additional sugar. Bake at 425° for 15-18 minutes or until golden brown. Meanwhile, in a small bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones. Yield: 16 scones.

Nutritional Facts 1 serving (1 each) equals 399 calories, 22 g fat (12 g saturated fat), 52 mg cholesterol, 333 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Hazelnut Chip Scones in Taste of Home December/January 2003, p64

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Reviews for Hazelnut Chip Scones

Hazelnut Chip Scones Recipe

Hazelnut Chip Scones

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(1-8) of 8 reviews

Reviewed on Jun. 03, 2011 by kowgirl15

LOVE THESE!

Reviewed on Jun. 03, 2011 by kowgirl15

LOVE THESE!

Reviewed on Jan. 10, 2011 by Cornish lass

I used this recipe a few years ago and it was my favorite scone. I lost it, so happy to find it here.

Cornish lass

Reviewed on Dec. 08, 2009 by crossties1

This is an annual request. I add my twist by using half semi sweet chips and half milk chocolate. Then for the non-choc eaters, I use French Vanilla creamer and 3/4 cup white choc chips, 3/4 cup dried cranberries. I make my scones a bit smaller, as they are really, really rich.  This is the most requested cookie type dessert I make. ***** Five stars all the way!

Reviewed on Aug. 12, 2009 by joniotto

Delicious!!! I didn't have hazelnut creamer on hand so I just used the English toffee creamer I had in the fridge - they turned out great! I like the fact that they can be changed up by just changing the flavor of creamer or adding different stir-ins (toffee chips, etc.) I think I will be making these quite a bit!

Reviewed on Aug. 25, 2008 by happyhousewife1

These are soooo good! I split it between two round 9" cake pans and cut them into wedges. I also have used all different kinds of coffee creamer, skip the cream of tartar and stir in softened butter with my kitchenaid mixer instead of cutting in cold butter.

Reviewed on May. 20, 2008 by jamiecindym

These are great. If you're not in the mood for the chocolate, or you don't have it on hand, I think they would be delicious without it, too.

Reviewed on Mar. 02, 2008 by lochfam

This Elisa for Tigard, OR (not Walnut Creek, CA). Just wanted to post this for friends who are looking for my recipes online as some of them thought this was another person. :-} This is my recipe

 
 

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