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Hazelnut Chocolate Chip Scones

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 scones
Author Sarah @ The Gold Lining Girl


  • 2 1/2 c. flour
  • 3 tbsp. sugar
  • 1 tbsp. baking powder
  • dash of salt
  • 1/2 c. cold unsalted butter
  • 1 c. regular-sized semi-sweet or milk chocolate chips
  • 1/2 c. mini semi-sweet chocolate chips
  • 2 eggs lightly beaten
  • 1/2 c. International Delight Simply Pure Coffee Creamer Hazelnut
  • 1 tsp. hazelnut extract
  • 1-2 tbsp. International Delight Simply Pure Coffee Creamer Hazelnut for brushing scones
  • sugar for sprinkling
  • 1/4 c. chocolate-hazelnut spread warmed


  1. In a large bowl, combine flour, sugar, baking powder, and salt.
  2. Using a pastry blender or knife, cut in butter until mixture is crumbly.
  3. Stir in chocolate chips.
  4. In a small bowl, whisk together eggs, 1/2 c. creamer, and hazelnut extract.
  5. Make a well in the center of the flour mixture, and pour the egg mixture into the well.
  6. Turn dough out onto a lightly floured surface, and knead dough 6-8 times, slowly forming it into a large ball.
  7. Place onto a greased baking sheet, and carefully flatten the ball into a large disk, about 1-inch thick.
  8. Cut into 8 wedges, and gently pull the wedges slightly apart.
  9. Brush each scone lightly with creamer, and sprinkle with a pinch of sugar.
  10. Bake at 400 degrees for 15-18 minutes, or until edges are golden brown.
  11. Allow to cool for 10-15 minutes before drizzling with chocolate-hazelnut spread. Enjoy!