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

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"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!"
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 16 servings


  • 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
  • 1/2 cup butter, softened
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

1 each: 399 calories, 22g fat (12g saturated fat), 52mg cholesterol, 333mg sodium, 49g carbohydrate (23g sugars, 2g fiber), 4g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Hazelnut Chip Scones in Taste of Home December/January 2003, p64

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klhartman User ID: 5292648 60668
Reviewed Jan. 9, 2014

"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."

kowgirl15 User ID: 3687548 132611
Reviewed Jun. 3, 2011


kowgirl15 User ID: 3687548 132610
Reviewed Jun. 3, 2011


Cornish lass User ID: 5750681 37221
Reviewed Jan. 10, 2011

"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"

crossties1 User ID: 1408852 86645
Reviewed Dec. 8, 2009

"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!"

joniotto User ID: 1827180 89360
Reviewed Aug. 12, 2009

"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!"

happyhousewife1 User ID: 337403 83030
Reviewed Aug. 25, 2008

"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."

jamiecindym User ID: 2124343 66048
Reviewed May. 20, 2008

"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."

lochfam User ID: 1415662 54177
Reviewed Mar. 2, 2008

"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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