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Two chocolate hazelnut scones on a white plate with scones, hazelnuts and chocolate in the background
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5 from 4 votes

Chocolate Hazelnut Scones

These delicious scones are buttery, with delicious chunks of bittersweet chocolate and the crunch of toasted hazelnuts. They're perfect for breakfast or an afternoon snack.
Prep Time25 mins
Cook Time25 mins
Chilling Time30 mins
Total Time1 hr 20 mins
Course: Breakfast, Snack
Cuisine: English
Servings: 8
Calories: 409kcal



  • 2 1/2 cups (315 grams) all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup (63 grams) light brown sugar
  • 8 tablespoons (114 grams) unsalted butter frozen
  • 3-1/2 ounces (100 grams) bittersweet chocolate chopped
  • 1/3 cup (55 grams) toasted hazelnuts chopped
  • 1-1/2 cups (252 grams) heavy cream cold

Egg Wash

  • 1 large egg
  • 1 tablespoon heavy cream or milk


  • 3 tablespoons turbinado sugar


  • Coarsely chop the hazelnuts. Reserve some of the half pieces (about 16) to decorate the top of the unbaked scones. Chop the chocolate into a combination of small and large (1/4-inch) pieces. Reserve come of the large pieces to stick into the top of the scones after they are cut, but before brushing them with egg wash.
  • Add the flour, baking powder, salt, ground cinnamon, and brown sugar to a large bowl and whisk the ingredients together for about 30 seconds. Use your fingers to break up large clumps of brown sugar.
  • Use a box grater to grate the frozen butter into the dry ingredients. Use your fingers to toss the butter and flour together and combine. Add the chopped hazelnuts and chocolate and toss with the butter and dry ingredients.
  • Form a well in the middle of the dry ingredients. Add the heavy cream and use a silicone spatula to fold the dry ingredients into the cream. The dough will start to come together and be slightly sticky.
  • Lightly flour a board or your countertop and turn the dough out onto the surface. Press any remaining bits of flour into the dough by folding the dough over in half and pressing it together. Do this about 4 times.
  • Form the dough into an 8-inch circle. If you want a perfect circle, use an 8-inch cake pan or plate to get an even circle. Place the cake pan on top of the dough to check the width. Cut the dough into 8 wedges. Press the reserved pieces of chocolate and hazelnut into the top of the scones. Place the scones on a plate and refrigerate for at least 30 minutes and up to 24 hours.
  • At this point the scones can be frozen. Place them on a sheet tray and freeze. Once frozen, store them in a freezer bag. They will be good in the freezer for 1 month. When ready to bake them, bake them straight from the freezer, no need to thaw them first.

Baking the Scones

  • Preheat the oven to 400 degrees F.
  • Place the scones on a half-sheet baking tray lined with parchment paper. Whisk together the egg and milk. Brush the tops of the scones with the egg wash. Bake for 23-25 minutes until the tops are golden brown and the scones have increased in height. The interior temperature will be about 200 degrees F.
  • If baking scones straight from the freezer add about 5 minutes to the baking time.

How to Serve

  • Serve the scones plain or with additional butter and a some honey.


  • The scones are best the day they are baked, but will keep for 3 days at room temperature in an airtight container.


Use frozen butter and grate it on the large holes of a box grater.
You can replace the chopped chocolate with chocolate chips but I discovered during recipe testing that the chopped chocolate has a better taste and texture in the scone after it was baked.
If toasting the hazelnuts, toast them until they are light brown. The darker the hazelnuts the better the flavor. Be careful not to burn them


Calories: 409kcal | Carbohydrates: 48g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 328mg | Potassium: 135mg | Fiber: 2g | Sugar: 16g | Vitamin A: 574IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg