What better way to start the day than with a batch of warm Hazelnut Chocolate Chip Scones? Perfect for breakfast, brunch, afternoon tea, or supper – in fact, perfect at any time of the day.
There’s just something about the aroma of freshly baked scones filling the kitchen that instantly makes everything feel calm and cozy. These buttery, crumbly scones are loaded with rich chocolate chips that melt into little pools of sweetness, balanced by the earthy crunch of toasted hazelnuts. The combination is indulgent yet familiar, like a bakery treat you’d expect to find in a charming countryside café.
The secret to these scones lies in the butter. It needs to be very cold when mixed into the flour to create that flaky, melt-in-your-mouth texture. Buttermilk adds just the right amount of tang to keep them soft, while the hazelnuts bring that beautiful nutty aroma that pairs so perfectly with chocolate.
Enjoy them fresh out of the oven with a pat of butter, a drizzle of honey, or even a little chocolate spread if you’re feeling extra indulgent. They’re just as lovely served slightly warm later in the day for a cozy afternoon tea. You can even make the dough ahead and bake them fresh in the morning for a quick weekend breakfast that feels special without being complicated.
These Hazelnut Chocolate Chip Scones are simple, comforting, and guaranteed to make any day feel a little sweeter.
Hazelnut Chocolate Chip Scones
Equipment
- Mixing Bowl
- Sharp knife
Ingredients
- 2 cups all-purpose flour 250g
- ½ cup very cold butter cubed (115g)
- ¼ cup packed brown sugar 50g
- 1 large egg at room temperature
- ½ tsp baking soda
- 1½ tsp baking powder
- ¾ cup buttermilk 180ml
- ½ tsp salt
- 1½ tsp vanilla extract
- 1 cup semi-sweet chocolate chips 175g
- 1 cup chopped hazelnuts 140g
Instructions
- Preheat the oven to 400ºF / 200ºC degrees.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles breadcrumbs.
- In a separate bowl, mix together the buttermilk, egg, and vanilla extract.
- Stir the buttermilk mixture into the flour mixture until just incorporated, then fold in the chocolate chips and hazelnuts.
- Turn the dough onto a lightly floured surface and knead very gently about 7–8 times. Pat into a circle about 6 inches wide.
- Cut into 8 wedges and place each wedge onto a greased baking sheet.
- Bake for 15–20 minutes, or until the tops start to turn golden brown.
- Serve warm and enjoy every crumb!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
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