In a large bowl, combine flour, sugar, baking powder, and salt.

Using a pastry blender or knife, cut in butter until mixture is crumbly.

Stir in chocolate chips.

In a small bowl, whisk together eggs, 1/2 c. creamer, and hazelnut extract.

Make a well in the center of the flour mixture, and pour the egg mixture into the well.

Turn dough out onto a lightly floured surface, and knead dough 6-8 times, slowly forming it into a large ball.

Place onto a greased baking sheet, and carefully flatten the ball into a large disk, about 1-inch thick.

Cut into 8 wedges, and gently pull the wedges slightly apart.

Brush each scone lightly with creamer, and sprinkle with a pinch of sugar.

Bake at 400 degrees for 15-18 minutes, or until edges are golden brown.

Allow to cool for 10-15 minutes before drizzling with chocolate-hazelnut spread. Enjoy!