Delicious 'pick-me-up-snack' any time of the day for chocolate chip lovers.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9 inch diameter circle in the center of a baking sheet.

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  • In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, cut butter into the flour mixture. Stir together buttermilk, egg, and extract; add to the flour mixture, and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky.

  • Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.

  • Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Transfer scones to the wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

388 calories; 20.4 g total fat; 47 mg cholesterol; 274 mg sodium. 48.3 g carbohydrates; 6.6 g protein; Full Nutrition

Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2003
This is the BEST recipe. I used fat-free hazelnut cinnamon non-dairy creamer in place of the buttermilk and left out the hazelnuts. A friend of mine from London says they are very authentic scones. Thank you so much for posting this! Read More
(37)

Most helpful critical review

Rating: 3 stars
03/05/2012
Except for the hazelnuts which I didn't have I followed the recipe exactly. These didn't turn out great for me and not sure what I did wrong. They are a nice golden brown on top but the insides are not completely done. There is also too much almond extract for my taste. I'll try them again but use either less almond extract next time or try vanilla instead. It gives me something good to work with. Read More
(3)
96 Ratings
  • 5 star values: 67
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/11/2003
This is the BEST recipe. I used fat-free hazelnut cinnamon non-dairy creamer in place of the buttermilk and left out the hazelnuts. A friend of mine from London says they are very authentic scones. Thank you so much for posting this! Read More
(37)
Rating: 5 stars
04/11/2003
This is the BEST recipe. I used fat-free hazelnut cinnamon non-dairy creamer in place of the buttermilk and left out the hazelnuts. A friend of mine from London says they are very authentic scones. Thank you so much for posting this! Read More
(37)
Rating: 5 stars
04/11/2003
I have made these scones (minus the hazelnuts) several times for guests and they loved them and asked for the recipe. I used 1/2 cup mini chocolate chips and that was plenty. Enjoy! Read More
(18)
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Rating: 5 stars
10/17/2004
This recipe is a new family favorite! I've long been searching for a scone recipe worthy of my favorite bakery scones and this is the one. I will note however that for my taste the 1 1/2 teaspoons of almond extract is too much -- the almond flavor is so strong that it's like marzipan candy. I cut the amount in half and felt it was perfect still noticeably an almond flavor but not overwhelming the other flavors. The full cup of chocolate chips will seem like overkill to many but I'm a chocoholic so I was very pleased! It's also a lovely recipe made with dried cherries instead of chocolate chips. Read More
(17)
Rating: 5 stars
05/18/2018
The best!! Read More
(12)
Rating: 5 stars
08/11/2003
This is a delicious scone recipe. Even my kids like this one. The chocolate chips and hazlenuts are a wonderful combination. Try this and you'll be hooked. Read More
(11)
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Rating: 4 stars
04/11/2003
these are so yummy and for scones they sure come together well Read More
(7)
Rating: 5 stars
09/03/2011
i made these this morning and they were wonderful. i did make a few changes due to the reviews i read. i used vanilla carmel non dairy creamer instead of the buttermilk and i add 4tbsp of chocolate hazelnut spread when i cut in the butter. the hazelnut flavor was fantastic i think in part because of the spread. i will definately make these again.YUMMY Read More
(6)
Rating: 5 stars
05/06/2012
These are the BEST SCONES I've tasted yet... They are delicous. Although not as easy as they would appear to be you won't be sorry after you've tried them. The Almond extract stands out amazingly and gives the dough an excellent taste. I only had 1/2 cup of chocolate chips so I added in a half cup of cinnamon chips aswell. I also didn't have hazelnuts so I used sliced Almonds instead. The results were incredible. One thing I would reccomend though is to lower down on the chips and nuts unless you like your scones jam-packed with toppings. Another thing the instructions don't mention is that its probably smart to flour the dough on the cookie sheet so that they are less sticky when you put them in to bake. Lastly I personally paint my scones with egg whites for color but I think that's more optional than necessary. As they are the directions are great and easy to follow; the scones are grade A I'll definitely be making these again. Read More
(6)
Rating: 4 stars
02/15/2011
My dough was not sticky at all...my scones were done in about 14 minutes. Maybe I made a mistake. I think I accidentially left out the brown sugar. They tasted like biscuits and had the same texture- dry and crumbly. I shaped them into hearts for Valentine's Day by putting a glob of dough inside a cookie cutter on the baking sheet and smushing it out into the shape. If I make these again I hope they'll be better. Read More
(6)
Rating: 3 stars
03/05/2012
Except for the hazelnuts which I didn't have I followed the recipe exactly. These didn't turn out great for me and not sure what I did wrong. They are a nice golden brown on top but the insides are not completely done. There is also too much almond extract for my taste. I'll try them again but use either less almond extract next time or try vanilla instead. It gives me something good to work with. Read More
(3)