These Hazelnut Chocolate Chip Scones are the perfect combination of crunchy toasted hazelnuts and sweet, melty chocolate chips, creating an indulgent treat that’s soft, flaky, and delicious. Perfectly tender on the inside with a golden-brown exterior, these scones are a delightful upgrade to your breakfast table or afternoon snack. With simple ingredients and easy-to-follow instructions, these scones deliver a gourmet touch without the complexity. They come together in a breeze, and the result is a warm, comforting pastry that’s perfect with your favorite morning brew or afternoon tea.
Why You’ll Love This Recipe:
If you’re a fan of rich flavors, you’ll love how the toasty, nutty notes of hazelnut complement the smooth, rich taste of chocolate chips. The scones have the perfect texture—crispy on the outside, buttery and soft on the inside. The blend of cinnamon and brown sugar adds an extra warmth, making these scones feel like a cozy hug in food form. They’re also versatile—swap in your favorite milk or yogurt to suit dietary preferences. Plus, they can be prepped ahead of time, making them the ideal solution for breakfast on the go or last-minute brunches.
Perfect Occasion:
These Hazelnut Chocolate Chip Scones are perfect for weekend brunches, holiday breakfasts, or a special afternoon treat. Whether you’re hosting friends for a casual coffee gathering or looking for a comforting snack on a quiet morning, these scones deliver. They’re also great for gifting! Bake a batch, wrap them up beautifully, and share them with friends and family as a thoughtful homemade treat.
Decoration Tips:
For a truly eye-catching presentation, you can drizzle a simple icing made from powdered sugar and milk over the tops of the scones after they’ve cooled. This adds a touch of sweetness and an elegant finish. If you want to enhance the texture, sprinkle extra chopped toasted hazelnuts over the glaze before it sets. For a bit of sparkle, a dash of coarse sugar on top of the scones before baking gives them a glittering, golden look.
Yield: 8 scones
Ingredients:
- 1/3 cup Milk (any type of milk you prefer)
- 1/4 cup Plain Yogurt (use your choice of yogurt)
- 2 teaspoons Vanilla Extract
- 2 cups All-Purpose Flour
- 1/4 cup Light Brown Sugar
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
- 1/2 cup Cold Butter (cut into small cubes)
- 1 cup Mini Chocolate Chips
- 3/4 cup Chopped Toasted Hazelnuts
For Topping:
- 1 tablespoon Cane Sugar
- 2-3 tablespoons Milk or Cream
- Pastry Brush
Method:
- Preheat your oven to 400°F and prepare a baking tray by lining it with parchment paper.
- Begin by lightly toasting the hazelnuts until fragrant, then chop them into coarse pieces and set aside.
- In a large mixing bowl, whisk together the flour, light brown sugar, ground cinnamon, salt, baking powder, and baking soda. Make sure everything is well combined.
- Add the cold butter cubes to the dry ingredients. Using a pastry cutter or a fork, cut the butter into the mixture until it resembles coarse crumbs or a sandy texture.
- Stir in the milk, yogurt, and vanilla extract, mixing just enough for the dough to start coming together. Be careful not to overwork the dough.
- Gently fold in the mini chocolate chips and toasted hazelnuts, distributing them evenly throughout the dough.
- On a floured surface, place the dough and lightly sprinkle flour on top. Knead the dough lightly until it comes together, adding a bit more flour if the dough is sticky.
- Shape the dough into a circle about 2 inches thick. Cut it into 8 wedges, like you would cut a pizza. Flour your knife between cuts to prevent sticking.
- For best results, chill the dough in the fridge for 1 hour or freeze it overnight.
- Once ready, place the scones on the prepared baking tray. Brush the tops with milk or cream using a pastry brush, then sprinkle the cane sugar evenly over them.
- Bake for 15-18 minutes, or until the tops are golden brown and the bottoms have slightly browned.
- Let the scones cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
Enjoy!
