- 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
- 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.
Reviews for Hazelnut Chip Scones
"This recipe is my favorite scone recipe. I substitute The semi sweet chocolate chips for white chips. Have also used butterscotch chips. Very versatile recipe."
"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"
"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!"
"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!"
"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."
"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."
"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"